One more zucchini recipe for you and this one is amazing! The combination of bananas and zucchini in one muffin make this bread so moist and delicious. This is a perfect way to bid those last few zucchini plants good-bye.
This recipe makes one loaf of bread (9"x5" pan) or 12 muffins.
1 1/2 C all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 C sugar
1/4 C canola oil
1/4 C unsweetened applesauce
1 1/2 tsp vanilla extract
1 medium, ripe banana
3/4 C zucchini, shredded
Preheat the oven to 350.
Line 12 muffin tins or grease one 9"x5" bread pan.
Cream together eggs, sugar, canola oil, applesauce, vanilla, and banana.
Mix in the flour, baking soda, baking powder, cinnamon, and salt.
Do not over mix or your bread will be tough.
Fold in the zucchini.
Pour the batter into the muffin tins or bread pan.
Bake muffins for 18-22 minutes or bread for 45-60 minutes until a toothpick comes out clean.
Let the bread cool for 10 minutes before removing it from the pan.
Remove it from the pan and let it finish cooling on a wire rack.
This recipe is adapted from www.browneyedbaker.com.