I had an abundance of zucchini I got at a local farmer's stand and some pretty ripe bananas that I needed to use up. Put them together and it made for a great zucchini bread variation!
Last year I made Blueberry-Zucchini Bread with blueberries I had to use up, but after making this one and seeing how the bananas made it so moist I'll have to try a Blueberry-Banana-Zucchini Bread next time!
2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans
In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Makes: 2 loaves.
If Cooking for Two: Wrap and freeze one loaf to enjoy later.