For those of you who were lucky enough to have an abundant crop of zucchini this year, you’re probably swimming in it by now and wondering what else you can make with it. Before you start sneaking out in the middle of the night to depositing veggies in your neighbors’ mailboxes, try this bread recipe. Make as many loaves as your freezer will hold.
Blueberry Bananachini Bread
3/4 cup canola oil
1/2 cup packed light brown sugar
3/4 cup granulated sugar
1 cup grated zucchini
2 over-ripe bananas, mashed
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 T. ground cinnamon
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup fresh blueberries
Mix together all dry ingredients.
In mixing bowl beat eggs until light yellow and frothy. Mix in oil, sugars, and vanilla. Add dry ingredients, mixing until incorporated. Mix in zucchini and bananas. Fold in blueberries.
Divide mixture into two greased 8”x4” loaf pans. Bake in preheated 325 degree oven approximately 50 minutes. Bread is done baking when toothpick inserted in center comes out clean.
Cool on wire rack before removing and serving.
Omit the blueberries and substitute chopped nuts (walnuts, almonds, or pistachios), dried fruit (cherries, cranberries or apricots), chocolate chips, or any combination of these ingredients.