Zucchini Banana Bread

recipe courtesy Taste of Home

Zucchini Banana Bread

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).