Monday, September 7, 2009

More evidence to the fact that when I'm unemployed on Labor Day, I make things

Mostly yummy things. Case in point, this recipe for Banana-Zucchini bread out of a desperate need to use zucchini in the fridge before it rots. (It was already starting to go soft.) It's super easy too!

INGREDIENTS

* 3 eggs
* 3/4 cup vegetable oil
* 2/3 cup packed brown sugar
* 1 cup white sugar
* 1 cup grated zucchini
* 2 bananas, mashed
* 2 teaspoons vanilla extract
* 3 1/2 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup dried cranberries
* 1/2 cup chopped walnuts

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DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.

2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
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