Sunday, September 26, 2010

Zucchini Banana Bread

This is from Cooking for 2.  Easy bread mix and bake without kneading.  Perfect for busy moms.

1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 salt
1 egg
1 cup mashed ripe banana
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients.  In a small bowl, beat the egg, banana, oil and extracts.  Stir into dry ingredients just until moistened.  Fold zucchini and walnuts.

Transfer to three 5 3/4 inch x 3 inch x 2 inch loaf pans coated with nonstick cooking spray.  Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

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