Wednesday, July 7, 2010

Bumper Crop!

...Of Zucchini!
Brad's garden particularly is cranking out alot of zucchini, although ours is yielding some too...
I also had some leftover bananas that I needed to use that were brown spotted...
So here's the recipe:

Zucchini Banana Bread

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground 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 chopped walnuts

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 walnuts.
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. Yield: 3 mini loaves (6 slices each).

What's growing in your garden??

1 comment:

Wilma said...

I've copied your recipe...sounds delicious~
Mind if I put it in my 'Lets Share?'