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Harvest baking: Banana Zucchini Bread

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‘Tis the season for lots and lots of zucchini – and lots of zucchini recipes! This one from Julie’s Eats and Treats combines ripe bananas with zucchini – and a touch of cinnamon – and gives you two loaves from one batch.

Banana Zucchini Bread (adapted from Julie’s Eats and Treats):

· 4 eggs

· 2 cups sugar

· 1 cup vegetable oil

· 2 bananas, mashed

· 3 cups flour

· 1-1/2 teaspoons baking powder

· 1-1/2 teaspoons baking soda

· 1-1/2 teaspoons cinnamon

· 1-1/2 cups shredded zucchini

Preheat oven to 350-degrees F. Grease two loaf pans (4” x8”) and set aside.

Combine eggs, sugar and oil in a large bowl, then add bananas and combine. In a separate bowl, combine flour, baking powder, baking soda and cinnamon; gradually add dry ingredients to banana mixture, then stir in zucchini. Divide batter evenly between loaf pans.

Bake 60 minutes or until bread tests done in the middle.

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