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Banana Zucchini Bread

by Laura

I recently came across this recipe on about.com. I had bananas that were browning on my counter, plus you know me and zucchini, I still have plenty of it. So I figured why not try it, Banana Zucchini Bread. It would use up two things I need to do something with. It turned out great. Now, I am still partial to my the banana bread recipe that I always make, but it was another good way to use up all my zucchini. This time I did add the nuts called for in the recipe. I love banana bread with nuts. The recipe also calls for self rising flour and I just happened to have a small package of it that I had used for another recipe a while ago. So it also helped me to use that up too.

Banana Zucchini Bread
2 cups self-rising flour (see Notes)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated white sugar
1/4 cup brown sugar, packed
1/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed bananas
1 cup grated zucchini, excess water squeezed out
1/2 cup chopped pecans
Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins. In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside. In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans. Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool. Best served warm or at room temperature. Yield: 1 loaf or 12 muffins Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.

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