Zucchini Banana Bread

It is some kind of shared delusion that everyone in Utah who gardens plants summer squash. We all do it, even knowing that very shortly we will be in squash upto our eyeballs and desperately trying to decide what to do with it all. Fried, baked, roasted, creamed, shredded…you try everything. This recipe for a zucchini banana bread is one of my favorite uses for all that squash, and it takes care of a handful of overripe bananas all at once. Win win right?

So as I have 7 squash on the counter and can’t make them all into bread…what should I do with the rest of them?

Zucchini Banana Bread

3 eggs

2 cups sugar

2 cups grated, peeled, seeded zucchini

1 cup mashed overripe bananas

2 Tbsp Ultra Gel

1/2 cup olive oil

1/2 cup applesauce

2 tsp vanilla

2 cups flour

1 cup whole wheat flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp cinnamon

3/4 cup nuts (optional)

Beat eggs and sugar until light and fluffy. Add squash, banana, Ultra Gel, oil and vanilla and mix well. Combine flour, baking soda, baking powder, salt and cinnamon; then add to creamed mixture. Do not over beat! Stir in nuts if desired. Place in greased and floured bread pans. Bake at 325 degrees for an hour. Yield: 4 medium loaves.

This recipe freezes really well. To freeze, cool loaves entirely and wrap in cling wrap and aluminum foil. Label with date and freeze.

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