Many years ago I’ve received a card in my mail with a Banana Nut Bread recipe. I’ve used that recipe many times and it was delicious.
Recently, having an excess of zucchini and squash from my little backyard garden, I’ve decided to use them in this recipe instead of bananas.
It turned out delicious as well.
- 1/2 cup sugar (I use organic)
- 1/2 cup light brown sugar
- 1 tbsp softened butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup zucchini or squash, pealed and pureed (or banana, mashed)
- 1 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup heavy cream
- 1/3 to 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F. Grease a loaf pan.
- In a large bowl, beat butter with an electric mixer at medium speed until light and fluffy. Add both sugars, beat well. Add eggs and vanilla, beat until well blended. Add pureed zucchini or squash (or banana) and beat on high speed 30 seconds.
- In a separate medium bowl, combine flour, baking soda, salt and baking powder. Add flour mixture to butter mixture alternately with heavy cream. Add walnuts to batter; mix well.
- Pour batter into prepared loaf pan. Bake about 1 hour 15 minutes or until it’s ready. Check with toothpick inserted near center; if ready, it should come out clean and dry.
- Cool bread in pan for 10 minutes. Remove bread from pan to wire rack, let it cool completely.
- Slice bread and enjoy with coffee or tea.