Did I mention how much I love zucchini bread? I love it so much that I picked up the "free" overgrown zucchini, at the farmer's market, that was bigger than my baby. I had about five people stop me and comment on its abnormally large size. I know huge zucchini are kind of obnoxious, but my good there are so many uses!!! I love the way zucchini lets other ingredients take center stage. It's just good healthy filler in casseroles, stove-top dishes, and desserts. So versatile! This recipe was pretty tasty- fun to throw bananas in there. Of course I made it whole wheat. :)
Zucchini-Banana Bread (Taste of Home)
1-1/2 cups all-purpose flour (I did whole wheat and it tasted great.)
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
Nutritional Facts: 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.