Zucchini Banana Bread

I had some zucchinis and over ripe bananas that I needed to use and decided that this bread would be a yummy breakfast for the gathering at the lake this weekend. It is fairly healthy and sweet enough to be eaten as a dessert too if you'd like :-)

I use my food processor to shred the zucchini which is quick and easy, but if you don't have a food processor you can use a regular cheese grater.

Start by shredding your zucchini; you can leave the skins on or off. I left mine on because #1 I am lazy and #2 I like the way it looks in the bread. Put your shredded zucchini into a fine mesh rand squeeze out as much moisture as you can.

Zucchini Banana Bread
Makes 1 9×5 loaf

1 medium zucchini, shredded, moisture squeezed out
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of freshly grated nutmeg
1/2 teaspoon salt
3/4 to 1 c sugar (depending on how sweet you like your bread)
2 eggs
1/2 cup canola oil
1 large or 2 small overripe bananas, mashed
1 teaspoon vanilla extract

Preheat oven to 350.  Grease a 9×5 loaf pan and line with parchment paper.  In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt.  In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light.  Mix in mashed bananas and vanilla and beat until combined.  Stir in dry ingredients until incorporated and then stir in zucchini.  Pour batter into pan and bake for about one hour.

 I doubled this recipe to make two loaves because I had two zucchini and lots of bananas.
**I found this recipe on Pinterest but it was originally pinned from here.

Due to the moisture of the zucchini and the bananas, this is an incredibly dense bread; do not expect a light and fluffy result as you will be disappointed.

So so tasty and something you won't feel terrible about enjoying :-)