Banana Zucchini Bread
Calories
Ingredients
- 2 cups self-rising flour see Notes
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ¾ cup granulated white sugar
- ¼ cup brown sugar packed
- ¼ cup vegetable oil
- ½ cup sour cream
- 1 tsp vanilla
- 1 cup mashed bananas
- 1 cup grated zucchini excess water squeezed out
- ½ cup chopped pecans
Instructions
- 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
Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy. To make self-rising flour, mix together 1 cup All-Purpose Flour, 1 1/2 teaspoons baking powder, and1/4 teaspoon salt.