The Pioneer Woman Tasty Kitchen
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Dreamy Zucchini Banana Bread

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Have some old bananas and left over zucchini? Make this NOW. It’s perfectly moist, flavorful and oh so fragrant. To those of you who are afraid to put veggies in your sweet stuff, take the plunge, you will hug yourself later.

Ingredients

  • 3 whole Very Ripe Bananas
  • 1 cup Zucchini, Shredded
  • ¾ cups Sugar
  • 1 whole Egg, Beaten
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 2 Tablespoons Butter, Melted
  • ½ cups Raisins (optional)
  • ½ cups Nuts (optional)

Preparation

This recipe makes one large loaf or two mini loaves.

Preheat oven to 350ºF.

1. In a medium size mixing bowl, peel your bananas and mash ‘em up good.

2. Shred your zucchini any way you know how. Food processor works best but if you don’t have one I’m sure you could use a cheese grater or do it by hand; just pop on your ipod and go to town.

3. Add the shredded zucchini to the mashed banana along with the sugar and beaten egg. Mix thoroughly.

4. In another mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix thoroughly.

5. Combine the dry mixture with the wet mixture and stir, stir, stir until everything is mixed.

6. Now it’s time to add the melted butter along with any of the optional items (raisins or nuts). Mix.

7. Poor batter into a greased loaf pan or two mini loaf pans and pop into the oven for an hour. I usually check it at 45 minutes but it took exactly an hour to be fully done. Do the toothpick test if you’re unsure.

8. Enjoy the smell as it’s cooking and then enjoy it sliced and buttered when it’s done! Yum!

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Profile photo of carolsmom

carolsmom on 9.2.2011

This is good bread. I thought why not, combine two favorites. Nice change of pace. Thanks for the recipe
Jennifer

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