This is a very moist and delicious bread with the addition of a banana and banana extract. I like the three small loaves so you can eat one now and freeze the other two for later. A great way to use some of the zucchini growing in your garden.
I had to post this old picture again of a nephew and my overgrown zucchini… too cute!
Zucchini Banana Bread
- 1-1/2 cups flour
- 1 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 cup mashed bananas – about 2
- 1/2 cup canola oil
- 1/2 tsp. banana extract
- 1/2 tsp. vanilla extract
- 1 cup zucchini, shredded
- 1/2 cup walnuts, chopped (optional)
In a large bowl combine all of the dry ingredients. In another bowl beat the egg, bananas, oil and extracts. Stir into the dry ingrdients just until combined. Fold in the zucchini and walnuts (optional).
Bake in three 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 325° for about 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans.
Lemon buttermilk Glaze
- 1/3 cup confectioners; sugar, sifted
- 2 tsp. buttermilk
- 1 tsp. fresh lemon juice
Combine above ingredients until smooth and drizzle over cooled bread.
Recipe by cooking with aunt juju