Summer is winding down pretty quickly and Autumn will soon be upon us, but there is still time to stop by your local farmer’s market and stock up on all the fabulous produce they have to offer – which is exactly what I have been doing for the past several weeks.
I must say, there is nothing quite like the taste of fresh, locally grown produce. Anything you bake and/or cook with fresh fruits and veggies tastes more flavorful, not to mention it feels so good to support the local farmers.
While strolling through the entrance of a farmer’s market recently, I caught sight of a huge zucchini at a nearby stand. I was quick to purchase the monster squash before anyone else could snap it up, and as I placed it gently in my canvas shopping bag, I knew that I had severely underestimated just how big and heavy it actually was. After just a few minutes of toting the hefty veggie around the market, it began to dawn on me that it probably would have been wiser to save that purchase for last.🙂
One of the first things I thought of using the zucchini in was bread, but instead of making the usual zucchini bread, I decided to combine it with another family favorite, bananas, and made this delicious and incredibly moist Zucchini Banana Nut Bread. This yummy bread is quick and easy to prepare, and can be enjoyed anytime of the day – whether it is with a cup of coffee for breakfast, or as an afternoon snack.
Now, what should I use the rest of the zucchini in?? (trust me, I have a lot left over)
Zucchini Banana Nut Bread
1-1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup mashed banana (approx. 2 medium bananas)
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped pecans
Preheat oven to 325 degrees. Grease and flour a 9-inch x 5-inch loaf pan, or spray with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a small bowl, beat the egg, banana, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and pecans.
Bake for 45-55 minutes, or until a toothpick inserted near the center comes out clean.
Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan and cool completely on wire rack.
Yield: 1 loaf
(To print this recipe, click on the ‘Print & PDF’ button below)
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