3 c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. baking powder

1 c. vegetable oil

3 eggs

2 c. sugar

1 tbsp. vanilla extract

2 tbsp. banana extract

2 1/2 c. mashed bananas (4-5 bananas)

2 c. unpeeled, shredded zucchini

1 1/2 c. chopped pecans or walnuts

 

Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.