Banana Zucchini Bread


Banana Zucchini Bread

yield: 2 LOAVES

prep time: 15 MINUTES

cook time: 60 MINUTES

Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect to share or freeze for later!

INGREDIENTS:

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 large ripe bananas, mashed
  • 1 cup unsalted butter, melted
  • 1/4 cup milk (I use skim)
  • 4 large eggs
  • 2 tsp cinnamon
  • 2 cups finely shredded zucchini
  • 1 cup chopped pecans

DIRECTIONS:

  1. Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
  2. In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
  3. Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.
  4. Store in airtight container at room temperature, or freeze in a ziploc freezer bags. ENJOY!

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