Banana Zucchini Bread with Walnuts and Cranberries
Author: 
Recipe type: breakfast, snack, quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Wonderful, moist, slightly sweet and - oh, my! This smells so good while baking! Makes two gorgeous loaves. It passed the Mountain Man test with flying colors, too.
Ingredients
  • 3 Eggs
  • ¾ c Grapeseed Oil
  • ⅔ c packed Brown Sugar
  • ¾ c White Sugar
  • 2 c Zucchini, grated
  • 3 very ripe Bananas
  • 2 tsp Vanilla Extract
  • 3½ c All-purpose Flour
  • 1 Tbsp ground Cinnamon
  • 1½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pink Himalyan Salt, finely ground
  • 1 c dried Cranberries
  • 1 C chopped Walnuts
Instructions
  1. Preheat oven to 325F degrees.
  2. Grease two 8x4 inch bread loaf pans.
  3. 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.
  4. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
  5. Divide the batter evenly between the two prepared loaf pans.
  6. Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
  7. Allow to cool in the loaf pans on a wire rack before removing and slicing.
  8. Preheat oven to 325F degrees.
  9. Grease two 8x4 inch bread loaf pans.
  10. 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.
  11. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
  12. Divide the batter evenly between the two prepared loaf pans.
  13. Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
  14. Allow to cool in the loaf pans on a wire rack before removing and slicing.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/10/15/banana-zucchini-bread-with-walnuts-and-cranberries-src/