Lots of zucchini on hand? Well, put it to good use by created this easy loaf. Zucchini will add moisture to this recipe.
Preheat oven to 350 F.
Grease the loaf pan or line with parchment paper. If making muffins, line muffin cups.
In a bowl, sift flour, sugar, baking powder, baking soda, salt and cinnamon.
In another bowl beat eggs and oil together and add zucchini and bananas.
Pour over dry ingredients and blend until mixed.
Add pecans.
Batter will be quite stiff. Place in loaf pan, smooth out surface and bake for 40 to 50 minutes, until a toothpick, knife or bamboo skewer inserted, comes out clean.
Cool completely and turn out of pan.
Slice and serve.
*If making muffins, bake for 20 to 25 minutes or until toothpick inserted, comes out clean.
Freezes very well.
To turn this into a chocolate zucchini banana bread, add ½ cup cocoa powder to the dry ingredients before sifting.
Enjoy!
