Banana-Zucchini Bread<\/p>\n
3 c flour
\n1 tsp baking soda
\n1 tsp salt
\n1 tsp cinnamon
\n1\/2 tsp baking powder<\/p>\n
1 c vegetable oil
\n1 c chopped pecans
\n3 eggs
\n2 c sugar
\n1 tsp vanilla
\n1 tsp banana extract
\n2 c mashed bananas
\n2 c unpeeled shredded zucchini<\/p>\n
Combine first 5 ingredients, set aside. Combine oil, eggs, sugar & flavorings and beat well. Stir in bananas & zucchini. Add flour stirring just until moistened. Stir in pecans.<\/p>\n
Preheat oven 350. Pour into two greased loaf pans and bake 60-65 min until wooden pick comes out clean. Cool in pan 10 min then remove and cool completely on wire rack.<\/p>\n
[NOTE: Lesson learned by TAZ from America’s Test Kitchen: After you grate the zucchini, put in a collander, sprinkle with salt, set aside and allow the excess water to drain… 30min or so. THEN, rinse well, the zucchini does not absorb the salt, the salt pulls excess moisture from the zucchini]<\/p>\n
TIP: wring shredded zucchini in kitchen towel to remove excess water<\/p>\n","protected":false},"excerpt":{"rendered":"
Banana-Zucchini Bread 3 c flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1\/2 tsp baking powder 1 c vegetable oil 1 c chopped pecans 3 eggs 2 c sugar 1 tsp vanilla 1 tsp banana extract 2 … Continue reading