Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp. salt
  • 1 stick unsalted butter (softened )
  • 1 cup granulated sugar
  • 2 eggs (large size)
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 3 overripe bananas (medium-size )
  • 1 cup shredded zucchini (strain excess liquid out with paper towels. )
  • 1/4 cup pecans (may use walnuts, optional**)

Instruction

  • Preheat oven to 350 degrees Fahrenheit.
  • Add parchment paper to the loaf pant and set aside.
  • In a large bowl combine the softened butter and sugar using a wooden spoon.
  • Add in both eggs and the salt; mix to combine.
  • Pour in the milk and vanilla and mix.
  • Mash in bananas using a banana masher.
  • Add in the flour and baking soda. Mix using the wooden spoon. However, scraping down the bowl with the rubber spatula is helpful to ensure everything is combined.
  • Fold in zucchini and mix to just combine.
  • Pour mixture into the parchment-lined loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf pan comes out clean. Bread will be firm, have cracks, and be springy to the touch with a deep golden-brown coloring.
  • Allow bread to cool in the pan for 15 minutes before removing it using the parchment paper.
  • Place bread on a tray and cool for another 10 minutes until you are able to slice through it using a bread knife.