Banana and Zucchini Bread

Cerys came home with some over ripe bananas, we had already received eight home grown zucchini from Sally and I was kind of running out of ideas to use up the zucchini, so decided to make something sweet instead of savoury.

Jodie loves cakes, anything sweet really, and this is perfect for break time at work.

Ingredients

3 cups plain flour

1 1/2 tsp baking powder

1 1/2 tsp bicarbonate of soda

1 1/2 tsp ground cinnamon

1 tsp salt

4 eggs, room temperature

2 ripe bananas, mashed

1 cup sugar

1 cup vegetable oil

1 1/2 cups grated zucchini

Method

1. Preheat oven to 170°C fan. Squeeze excess moisture out of zucchini using a clean tea towel.

2. In a large bowl, whisk together baking powder, bicarbonate of soda, cinnamon and salt. In a separate bowl, whisk eggs, bananas, sugar and oil. Add to flour mix, stir until just combined. Fold in zucchini.

3. Pour into 2 greased and lined 9x5" loaf tin. Bake for 45-50 minutes or until golden and a skewer inserted comes out clean. Cool in pan for 10 minutes before turning out to cool completely on a wire rack.

Enjoy warm or cold.

Comments

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