You'll never know there's zucchini in this deliciously moist banana quick. The bananas and spices make it almost like a dessert. This bread is excellent toasted and slathered with butter for breakfast.
- 2 cups self-rising flour (see note)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated white sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon pure extract
- 1 cup mashed banana
- 1 cup grated zucchini, excess water squeezed out
- 1/2 cup pecans, chopped
Preheat oven to 350 F.
Grease a 9 x 5 x 3-inch loaf pan or large tins.
In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.
In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and stir in mashed banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.)
Fold in grated zucchini and chopped pecans, then pour into a prepared loaf pan or muffin tins.
Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests are done with a toothpick.
Let rest in pan for 5 minutes, then turn onto a rack to cool.
Note: Banana zucchini bread is best served warm or at room temperature. Be sure to use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.