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Ingredients
| eggs: 3 |
| vegetable oil: 3/4 cup |
| light brown sugar (packed): 2/3 cup |
| granulated sugar: 1 cup |
| zucchini squash (grated): 1 cup |
| bananas: 2 (mashed) |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
| ground cinnamon: 1 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| dried sweetened cranberries: 1/2 cup |
| walnuts (chopped): 1/2 cup |
Banana-Zucchini Bread
Credit: AllRecipes
User rating:
"A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors."
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Prep Time
15 min -
Cook Time
50 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
- In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.