Zucchini Banana Bread

 I made this yummy bread to take on our trip to Bison Ranch this past weekend. I served it with whipped cinnamon honey butter...mmmm!  It was a huge hit with the kids and adults.

3 eggs

3/4 C vegetable oil ( I used apple sauce)

2/3 C packed brown sugar

3/4 C white sugar

2 C grated zucchini

3 very ripe bananas, mashed

2 tsp vanilla extract

3 1/2 C all-purpose flour ( I used 2 cups all purpose flour, 1 1/2 cups whole wheat flour)

1 T. ground cinnamon

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 C dried cranberries (I omitted these)

1/2 C chopped walnuts (also omitted)

1. Preheat oven to 325 degrees F (165 C). Grease and flour two 8x4 inch bread loaf pans.

2. In a large bowl, beat eggs until light yellow 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.

Whipped Cinnamon Honey Butter:

3/4 cup butter, room temperature

1/4 cup honey
Cinnamon or vanilla

In a small bowl mix butter, honey, and cinnamon on high speed until smooth ( about 5 minutes).  Store, covered, in the refrigerator.