Farms are BURSTING with zucchini around here. I love it, because I am stocking the freezer with so many great treats. I've already made Zucchini Chocolate Chip Muffins, and Zucchini Raisin Cookies. I've probably got another 2 or 3 recipes printed.
I don't know what it is with my guys. If I buy 7 bananas, they'll eat 5. If I buy 5, they'll eat 3. There's something about those last 2 bananas! I'm pretty sure it's because they know if they leave them, I'll bake them into something delicious.
This recipe is great to use up those bananas, plus some of the zucchini that's overtaking the farm stands right now. Since we have nut allergies here, I swapped out the nuts for mini cinnamon chips. This one is great for breakfast, dessert, midnight snack. Thank you so much to Donna H. for sharing her recipe!
Zucchini Banana Bread
Ingredients
- 1 1/2 cup flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup mashed ripe bananas
- 1/2 cup canola oil
- 1/2 teaspoon banana extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup mini cinnamon chips
Instructions
- Preheat the oven to 325. In a large bowl, combine the first six ingredients.
- In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened.
- Fold in zucchini and cinnamon chips. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray.
- Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Notes
Slightly adapted from: https://www.tasteofhome.com/recipes/zucchini-banana-bread
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