It’s National Zucchini Bread Day
A few years back we decided to plant a couple of zucchini plants, 12 of them to be exact. Little did we know that we would be having zucchini coming out our ears. That year I weighed almost everything we grew. When we hit 100 pounds of zucchini, I lost track weighing them. Did you know that a zucchini can double and triple its size in just a few days. We shared our zucchini with everyone. My family soon got tired of regular zucchini bread and I had to come up with another. I finally came up with one that was so moist and flavorful. So here it is…. I am sharing with you my Banana Zucchini Pineapple Nut Bread.
Banana Zucchini Pineapple Nut Bread
1 1/4 cups canola oil ( vegetable oil will work)
2 cups white sugar
2 cups mashed ripe bananas
2 cups zucchini
2 teaspoons vanilla
1-8oz can crushed pineapple drained
3 cups flour
3 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 to 3/4 cup chopped pecans
1) Pre-heat oven to 350 Grease and flour two 8×4 loaf pans.
2) In a large bowl beat eggs untill light in color. Mix in sugar and oil. Add mashed bananas mix till smooth. Add zucchini, vanilla and drained pineapple. Mix until combined.
3) In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt and pecans. Fold into egg batter.
4) Divide batter into prepared pans.
Bake for 60 to 70 minutes or untill toothpick comes out clean.