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Brd: 5* Banana-Zucchini Bread

Source of Recipe

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Bak: 5* Banana-Zucchini Bread

Tasteofhome.com
Reminisce Extra August 1993
50 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 50 min. + cooling
Yield: 2 loaves. - 32 servings

My grandmother made this bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA

Ingredients:
• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 medium ripe bananas, mashed (about 1 cup)
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups shredded unpeeled zucchini
• 1 cup chopped pecans

Directions:
1. In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.

2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.

1 serving (1 slice) equals 194 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 106 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.