August 4, 2010

Banana Zucchini Bread Recipe

A perfect sweet, but not too sweet, afternoon snack
A family recipe from my home to yours. It's banana bread but with a serving of vegetables and you'd never know it.  This recipe uses both whole wheat and white flour, but subbing all white is fine if that's all you have on hand.

Banana Zucchini Bread
makes 2 loaves

  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 ripe bananas, mashed
  • 2 medium zucchinis, shredded
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup all-purpose white flour
  • 1 and 1/2 cups whole wheat flour
  • 1 and 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup chopped pecans, toasted (optional)

Preheat oven to 325 degrees Fahrenheit (165 degrees C). Grease and flour two 9x5 inch loaf pans.
Freshly shredded zucchini ready for its transformation
Blend the eggs, buttermilk, oil, bananas and zucchini. *Tip: Peel the zucchini before shredding if you need to disguise it from your hungry crew.

Sift together the sugar, flour, baking soda and salt. (I vary the sugar amounts by 1/4 cup in either direction depending on how sweet I want this.  Adjust it to your liking. ) Add to banana mixture and stir in pecans.

Pour into prepared loaf pans and bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean.  It won't be easy, but let the loaves cool to room temperature in their pans before trying to remove. 
Enough delicious loaves to share
 The finished loaves are moist, dense and fragrant with banana.  Enjoy.

No comments: