Sunday, February 21, 2010

Banana-Zucchini Bread

I faced the age-old aged banana dilemma a few weeks ago. I set out to searching for a recipe to use with other ingredients I had - some shredded zucchini in the freezer and some cranberries in the cupboard. This just seemed like the perfect thing to bake. I sent a loaf to work with my husband and took a loaf to work with me. I omitted the nuts but made the rest of the recipe as directed.

As I've been gaining back my appetite, this was the perfect thing for me - moist, flavorful, somewhat healthy and easy to snack on. And trust me, as I speak from experience - it's good warm or cold, fresh or a couple of days old.


3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.

2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.



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