Banana Zucchini Bread

• Vegetarian

• Produce

  • 3 (1 cup bananas, over-ripe medium
  • 1 cup Zucchini, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on jennsfarmtable.com

Description

Ingredients

• 3 over-ripe medium (1 cup) bananas, mashed
• 1 cup fresh zucchini, grated and drained
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil (melted and cooled)
• 3/4 cup brown sugar (you can also use white or caster)
• 1 egg, beaten
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

• Preheat oven to 350ºF/180ºC.
• In a mixing bowl, combine mashed bananas, egg, vanilla, and mix.
• Add in oil and sugar, mix until smooth.
• In another bowl measure flour, baking powder, baking soda, salt, cinnamon and mix.
• Slowly add dry ingredients into wet ingredients, stirring to combine. Dont over mix, but make sure the batter is smooth.
• Put zucchini in a strainer and press down lightly to remove excess water.
• Fold in zucchini.
• Pour mixture into a greased non stick bread pan.
• Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick comes out clean.
• Allow to cool on a cooling rack before removing from pan.