Zucchini-Banana Nut Bread

I got this recipe from a friend back when I lived in North Carolina.  She got it from her great-Aunt.  It has been passed down for Lord only knows how many generations, and of course I have modified it several times.  On one occasion I made it using zucchini, carrots, and walnuts.  The version below using zucchini, banana, and pecans is my newest version and a tad bit healthier.  I opted to omit one cup of sugar that the original recipe called for and substituted with sweet ripe bananas.  Packed with good for you vitamin-rich fruits and nuts, it makes for a delish high energy breakfast treat.

Bananas and zucchini are both good sources of Dietary Fiber, Vitamin C, Potassium and Manganese.  Vitamin C helps the body to defend and heal against infections and proves valuable in the synthesis of connective tissue, absorption of iron and the formation of blood.  Potassium is a mineral that helps in the building of muscles and protein synthesis. A diet rich in potassium is said to reduce the risk of hypertension and stroke.

Bananas are also a very good source of Vitamin B6 which helps in the synthesis of antibodies in the immune system.  They are sodium, fat, and cholesterol free.

Thought to be a vegetable, zucchini, or summer squash, is actually a low calorie fruit (approximately 15 food calories per 100g fresh zucchini).  Additionally, 1/2 cup of zucchini contains 19% of the recommended amount of manganese and beta carotene.

Heart healthy pecans can play a role in lowering cholesterol and weight loss.  Just a handful of pecans daily can have a beneficial effect.  Next to Brazil Nuts, pecans are my personal fav so I usually use them in most of my baking recipes.

I hope you enjoy it!

Zucchini-Banana Bread

Cook time: 1 hour or more depending on your oven.

Ingredients:

3 eggs

1 cup vegetable oil

1 cup organic raw brown sugar

3 cups flour

1 tsp salt

1 tsp baking soda

¼ tsp baking powder

2 tsp cinnamon

1 cup grated zucchini (medium-sized)

3 ripe bananas (medium-sized), about 2 cups

2 tsp Vanilla

1 cup chopped pecans

To make:

1. Using a food processor or hand grater, grate zucchini and set aside.
2. In a large bowl beat eggs, oil, and sugar together.
3. Add flour, salt, baking soda, baking powder and cinnamon.
4. Add zucchini, mashed bananas, and vanilla.  Mix well.
5. Fold in nuts.
6. Pour mixture into 2 well greased and floured loaf pans.
7. Bake at 325 degrees for 1 hour or until center tests done.

Voila!  Enjoy in the morning with your coffee or as an afternoon snack.  Give one loaf as a gift or store in freezer.