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Brd: Zucchini Banana Bread

Source of Recipe

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Bak: Zucchini Banana Bread

Tasteofhome.com
Cooking for 2 Spring 2007
59 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 15 min. Bake: 40 min. + cooling
Yield: 3 mini loaves (6 slices each).

I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas

Ingredients:
• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup mashed ripe bananas
• 1/2 cup canola oil
• 1/2 teaspoon banana extract
• 1/2 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts

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

2. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° 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.

1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 84 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. ++++ Diabetic Exchanges: 1-1/2 fat, 1 starch 1/2 fruit