This recipe for banana bread is one of my favorite go-to recipes, and the addition of zucchini makes it a nice way to get some extra veggies in. I make it at least twice per month. It is delicious for breakfast (I have it with peanut butter when Layla's not around), snack, dessert or whenever! It's also dairy and egg free. It can be made with raisins, cranberries, or even walnuts (if you're not nut-allergic, of course). This recipe is easy to double and the loaves freeze nicely. As you can see, this is a very versatile recipe!
Banana Zucchini Bread
Ingredients:
2/3 cup of sugar
1/3 cup oil (I use canola to make it soy-free)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1 cup zucchini, grated
1/4 cup applesauce (optional)
Preheat oven to 350 degrees. Blend sugar and oil in a large bowl. In a separate bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to sugar and oil alternately with mashed bananas and zucchini and beat. The mixture will be thick. For bread that is very moist, add applesauce. Spoon mixture into a greased 9 x 5 loaf pan. Bake for 45 minutes to an hour (or until toothpick comes out clean). Let stand for at least 10 minutes before removing to a wire rack.
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