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Sunday
Mar112018

Banana Split Zucchini Bread

The girls and I started a whole bunch of seeds today, which has me ready to fast forward to the part where I'm up to my eyeballs in zucchini and beans and all of the things. It's not that I'm wishing time away; it's that being forced into baking with fresh produce is my favorite kind of baking. In the spirit of hopefully sending good karma towards those little baby seeds, one of the first things I will be making is this Banana Split Zucchini Bread.

DON'T FAIL ME, SEEDS.

 

Banana Split Zucchini Bread

Dry Ingredients:
1/2 teaspoon salt
3 cups flour
2 teaspoons baking soda

Not Dry Ingredients (I still hate the "M" word):
4 large eggs
2 cups sugar
1 cup vegetable oil
1 medium banana, mashed

You'll also need:
1 1/2 cups shredded zucchini
1 cup crushed pineapple, drained
1 bag chocolate chips (I prefer milk chocolate ones for this)
1 cup walnuts or pecans

1. Preheat your oven to 350 degrees

2. In a large bowl, beat the eggs, sugar, vegetable oil, and banana together.

3. In another large bowl, whisk together the dry ingredients.

4. Add the dry ingredients to the not-dry ingredients and mix well.

5. Stir in the zucchini, pineapple, chocolate chips, and nuts.

6. Pour the batter equally into two ungreased loaf pans.

6a. Alternately, you can make muffins. Fill the liners 2/3 full of batter as they will rise only a little bit. Muffins should be baked for 20-25 minutes, or however long it takes for the tops to be golden brown and for a toothpick to come out clean.

7. Bake for one hour, or until the zucchini bread starts to brown slightly and a toothpick comes out clean.

8. Count the food groups in this here recipe. You did good! It's practically healthy!

Note: I forgot to coat the chocolate chips in flour before adding them. If you do, they won't sink to the bottom of the bread while baking. The bread tastes just dandy when they do sink, but looks prettier if you remember the flour trick.

 

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