When Your Garden Gives You A Giant Squash....

...make zucchini bread!

I made this recipe (pilfered from allrecipes.com) yesterday and OMG is it ever tasty!! Remember I mentioned having a zillion frozen black bananas (For those who asked- yes you can freeze bananas. When they get what I call "over-ripe" or black/spotty, just pop them in the freezer. Use them later for breads or pancakes or smoothies or anything else really.) and the giant zucchini? Well I googled banana zucchini bread and this is what popped up. I doubled the recipe as I needed a few loaves as gifts and wanted to eat some and freeze some for later. I'm a "cook once, eat forever" kind of girl.


BANANA ZUCCHINI BREAD

Ingredients:

* 3 eggs
* 3/4 cup vegetable oil
* 2/3 cup packed brown sugar
* 1 cup white sugar
* 1 cup grated zucchini
* 2-3 bananas, mashed (I just squeeze the banana out instead of taking time to mash)
* 2 teaspoons vanilla extract
* 3 1/2 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup dried cranberries
* 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch bread loaf pans.

2. In a a large bowl, beat eggs until light and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.


I doubled the recipe and was able to make four mini loaves and three regular size loaves. And so far the neighbor recipients have raved about their loaf prezzies!