* Ingredients *
4 eggs
2 cups sugar
1 cup vegetable oil (I use Canola oil)
2 medium ripe (or overripe) bananas, mashed (about 1 cup)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans (I omit these)
* Directions *
In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9-in. x 5-in. 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.
Yield: 2 loaves.
* Credit *
www.tasteofhome.com
Originally published as Banana-Zucchini Bread in Reminisce Extra August 1993, p49
