Banana Zucchini Bread Recipe: -------------------------------------------
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.
I have one = Zucchini Bread makes 24 servings INGREDIENTS 3 eggs 1 cup vegetable oil 2 cups white sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped walnuts DIRECTIONS Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.
Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
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