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Banana Zucchini Bread That Uses Up the Whole Garden Today!

Banana Zucchini Bread That Uses Up the Whole Garden
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A delicious and moist banana zucchini bread that utilizes fresh garden ingredients, perfect for using up an abundance of zucchini and ripe bananas.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 cup grated zucchini
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the mashed bananas, grated zucchini, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. If using, fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or dried fruits.
  • This bread can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
  • Make sure to squeeze out excess moisture from the grated zucchini for a better texture.

Nutrition

Find it online: https://howeats.com/banana-zucchini-bread-uses-up-whole-garden/