Wednesday, April 7, 2010

Zucchini Banana Bread

When it comes to bananas, I'm pretty picky and really only enjoy eating them when they're a little under ripe. Whenever I have a few that start to develop spots, the first thing that comes to mind is: BANANA BREAD :D Here's a funky twist on a classic:

Zucchini Banana Bread
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup canola oil
3 eggs
3 ripe bananas
1 medium zucchini
3 Tbsp. milk
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 cup chopped walnuts

Peel and mash bananas. Grate zucchini and add to bananas. Combine sugars in a bowl and gradually add oil. Add eggs, one at a time. Add banana-zucchini mixture and milk. In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients. Add nuts last. Grease loaf pans or prepare muffin tins. Bake at 325* for one hour (adjust time for muffins) or until toothpick comes out clean.

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