Zucchini Banana Pineapple Bread

Some of you requested my Zucchini Banana Bread recipe. I adapted it from the Mennonite Country-Style Recipes cookbook. It seems to be pretty flexible, so I’d recommend experimenting. You can make this in two 9×5 loaf pans, but we like it best as a cake in a 9×13 pan.

This recipe is perfect with discounted or thawed frozen bananas.

Beat together until fluffy:

3 eggs, well beaten
2 cups sugar (or half brown sugar)
1 cup vegetable oil
2 tsp vanilla

Blend in:

2 cups grated raw zucchini

Sift together and add:

3 cups flour (I use a mixture of whole wheat and white.)
1 tsp baking powder
1 tsp baking soda
1 tsp sale
1 tsp ground cinnamon
1/2 tsp nutmeg

Fold in:

1/2 cup chopped nuts
1/2 cup chopped raisins

Pour into 2 loaf pans and bake at 350F for 45-50 minutes.

For Zucchini cake fold in 1 cup undrained crushed pineapple along with nuts and raisins and bake in 9×13 at 350F for 35-40 minutes. (I replaced the pineapple with 2 bananas.)

NOTE > This week I added a little crushed pineapple along with the 2 bananas, and left out the nuts. Very delicious mixture of flavors!! And perfect for the whole family – even the little ones.