"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shari Duncan

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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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