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Banana Zucchini Bread Recipe

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This recipe for Banana Zucchini Bread, by , is from The Sewell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Cann

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising flour 1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated white sugar
1/4 cup brown sugar, packed
1/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed bananas
1 cup grated zucchini, excess water squeezed out
1/2 cup chopped pecans

Directions:
Directions:
Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins.

In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.

In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.

Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.

Best served warm or at room temperature.

Number Of Servings:
Number Of Servings:
1 loaf or 12 muffins
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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