3 c. whole wheat flour<\/p>\n
1 tsp. baking soda<\/p>\n
1 tsp. salt<\/p>\n
2 tsp. ground cinnamon<\/p>\n
1\/2 tsp. baking powder<\/p>\n
1 c. vegetable oil<\/p>\n
3 eggs<\/p>\n
2 c. sugar<\/p>\n
1 tbsp. vanilla extract<\/p>\n
2 tbsp. banana extract<\/p>\n
2 1\/2 c. mashed bananas (4-5 bananas)<\/p>\n
2 c. unpeeled, shredded zucchini<\/p>\n
1 1\/2 c. chopped pecans or walnuts<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n