Zucchini Banana Bread

Our stake has a goal of indexing one million names this year. Wow, what a goal! It has been great to not only get into indexing myself, but to know that my efforts are shared by my ward and stake! Although it is only August, we have completed well over 500,000 names. I don’t know exact numbers, but by the looks of it, we will have no problem meeting our goal! Everyone has been so involved in indexing, it is great! I am so grateful that the ability to index and do family history work is becoming so widespread and easy to do.
As I have learned how to index I have had a lot of questions, and I feel like I am always calling the Indexing Director for answers (although this is what they are called to do, I still wonder if I am interrupting their dinner time, or family time). Well last Sunday my neighbor (the one who I am always talking about – she gave us the savory zucchini muffin) invited me to an indexing party! I thought it was such a great idea, getting a bunch of people to index together, and then we can ask each other our questions! 
My neighbor provided popcorn and yummy banana muffins for us to snack on as we worked. I absolutely loved her banana bread recipe, so I made sure to ask for it before I left her house. Yes, I am always asking for people’s delicious recipes, and I can almost guarantee that they will make it to my blog. Disclaimer to my friends and readers: if you don’t want me posting your recipes, with due credit given to you of course, let me know. Otherwise, you will likely be made famous in one of my posts. :)
Well back to banana bread, I got her recipe and decided to throw a twist in it. Although it was perfect on it’s own (and you can make her recipe by using an extra banana instead of the zucchini, and dropping the cinnamon) I needed to get rid of my ginormous zucchini. You know, the one that was twice as big around as my arm. So I made a few substitutions and created the perfect Zucchini Banana Bread recipe! It has a perfect banana flavor, while still accommodating the zucchini. 
You could say that this recipe is the sweet counterpart to my previous post for Tomato Basil Zucchini Bread. It is the same basic quick bread recipe, just with different additions – this recipe having bananas, zucchini, sugar and cinnamon, as well as using half whole wheat flour and half all-purpose flour. For this recipe I completely peeled the zucchini, but again, you can do as you prefer. 


2 ripe bananas
1 cup zucchini, grated
1/3 cup vegetable oil
1 cup sugar
1 egg
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon
Optional: 1/2 cup nuts


Preheat the oven to 350 F. Grease a bread pan or muffin tins.
Mash the bananas with a fork (or put them in the blender with the oil). Combine the mashed bananas, grated zucchini, oil, sugar and egg in a bowl and mix together. In a separate bowl, combine the dry ingredients (except the nuts). Slowly mix the dry ingredients into the wet ingredients, while stirring. There will be a few lumps remaining. Add the nuts into the batter, if desired.
Pour the batter into the bread pan, or muffin tins. If you are making bread, bake it for 25-30 minutes, until browned on the edges and a tooth pick inserted into the center comes out clean. If you are making muffins, bake them for 15-20 minutes, until the edges are brown.
Let the bread cool in the pan for 3-5 minutes, and then remove the bread/muffins and place them on a cooling rack to finish cooling down. Let the bread cool completely before slicing.
Makes 1 loaf of bread or 12 muffins.

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