18 ∙ recipes
INGREDIENTS
2 cups unbleached,
all-purpose flour
½ cup brown sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup vegetable or canola
oil
2 medium zucchinis
2 very ripe bananas, mashed
1 egg
½ tbsp cinnamon
½ cup walnuts, chopped
DIRECTIONS
Preheat the oven to 350°F. Prepare two 8” x 4” loaf pans by rubbing them with melted
butter. Sprinkle a thin layer of flour over the pans, turn upside down and lightly tap to
remove the excess flour.
Shred the zucchini into fine pieces with the Shredder Disk. In a mixing bowl, stir together
all of the dry ingredients until well-combined.
In another bowl, add the egg and liquid ingredients. Whisk until blended, then stir in the
shredded zucchini. Make a well in the dry ingredients with your finger and pour in the
liquid mixture. Mix well. Stir in the walnuts and mashed banana.
Divide the batter evenly between the two loaf pans. Bake in the oven for approximately
50-60 minutes or until a toothpick inserted into the bread’s center comes out clean.
Let bread cool for 15 minutes. Carefully turn out the loaves onto a wire rack to finish
cooling.
Zucchini Banana Nut Bread
