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BANANA ZUCCHINI BREAD

Maryann J. Yoder
4 eggs
2 C. sugar
1 C. vegetable oil
2 med. bananas, mashed (about 1 C.)
3 C. all-purpose flour
1 ½ tsp. baking powder
1 ½ tsp. soda
1 ½ tsp. cinnamon
1 tsp. salt
1 ½ C. shredded, unpeeled zucchini
1 C. chopped pecans
In a mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour,
baking powder, soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just
until combined. Pour into 2 9”x5”x3″ greased loaf pans. Bake at 350° for 50 minutes or until a
toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool
completely.

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