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Banana Zucchini Bread Recipe

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This recipe for Banana Zucchini Bread, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shari Duncan


3 eggs
1 c. vegetable oil
1 1/2 c. sugar OR 3/4 c. brown sugar + 3/4 c. white sugar
2 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 c. chopped pecans
1 c. grated/shredded zucchini
1 c. mashed ripe banana (approximately 2 large bananas)

Beat eggs, sugar and oil. Add vanilla. Mix dry ingredients together and add to liquid mixture. Add zucchini, bananas and nuts. Stir.
Bake in 2 greased and floured loaf pans at 350 for 45-55 minutes. Cool 10 minutes, remove from pans.

This recipe makes 2 standard size loaf pans (55 minutes in my oven)
-OR- 6 mini loaf pans (45 minutes in my oven)
-OR- 72 mini muffins (20-25 minutes in my oven)




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