Zucchini + Banana Bread
Ever since I received that giant zucchini from my parent’s garden, I had my eye on a few zucchini bread recipes. I finally tested a zucchini – banana bread one due to the fact that I had browning bananas chilling on my counter.
I am always a procrastinator when it comes to baking. I either shoot the “pin” or IG post to my friend Amy [Cakesmith Baking Co.] and try and get her to make them [ ;) ] or I suck it up and do it about a month later after finding the recipe. Yesterday was the day! Savi and I whipped them up during Wells's nap and even had enough time to clean up our mess. I had about ¼ of the batter left after pouring it into my pan so I ended up throwing some in a muffin tin. It actually worked out great because they baked faster and Savi and I ate the entire pan….
If you have time this weekend, it’s worth the bake! Enjoy :)
1 ½ Cups of Sugar
¾ Cup of Vegetable Oil
2 Ripe Bananas
3 Cups Flour [I used Whole Wheat Flour]
1 ½ Tsp Baking Powder
1 ½ Tsp Baking Soda
1 ½ Tsp Ground Cinnamon
1 ½ Cups Shredded Zucchini
Pre heat oven 350 degrees
1// I blended eggs, sugar, oil and bananas in my mixer.
2// Then I added in the remaining ingredients and blended them together.
3// Pour it into two 9 X 5 loaf pans or one 9 x 5 pan the rest into a muffin tin to freeze for later [or eat them like I did ;) ].
4// Bake 50 minutes, muffin tin for 15-18 minutes.