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Zucchini Banana Nut Bread

This was the first thing I tried baking in my RV oven. The loaves turned out PERFECT. One tip I read prior to baking in my oven was to put a Air Cookie Sheet on the rack and then place the loaf pans on that. This kind of cookie sheet keeps the bottoms from burning and the loaves bake evenly.


 1-1/2 cups all-purpose flour
 1 cup sugar
 1 teaspoon ground cinnamon
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 egg
 1 cup mashed ripe bananas
 1/2 cup canola oil
 1/2 teaspoon banana extract
 1/2 teaspoon vanilla extract
 1 cup shredded zucchini
 1/2 cup chopped walnuts


In a large bowl combine the first six ingredients. In a small bowl beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer to three 5-3/4-inch x 3-inch x 2-inch loaf pans coated with cooking spray. Bake at 325F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Serves: 4 to 6
Flour Sugar Cinnamon Eggs Bananas Zucchini Walnuts Oven

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.