It will take me a day or two to post the back recipes so for a few days you will get 2 recipes a day, one in the morning and one in the evening. Today's recipe came from a church cookbook. I had some leftover zucchini from the last zucchini bread, so I thought I would use it in another bread recipe. I am pretty sure it is my new favorite zucchini bread.
Banana Zucchini Bread
12" dutch oven
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamon (optional)
1 cup chopped pecans or walnuts (optional)
1 cup vegetable oil
3 large eggs, beaten
2 cups sugar
1 T. vanilla
3/4-1 tsp. rum extract
2 cups mashed over-ripe bananas
2 cups fresh zucchini, shredded
In a medium size mixing bowl, combine the first 6 dry ingredients and whisk to blend well. In another mixing bowl, combine the oil, eggs, sugar, vanilla and rum extract, and mix well. Stir in the bananas, zucchini and nuts. Add the dry mixture, stirring until it is just moistened. Prepare your dutch oven by greasing well with vegetable shortening. Pour batter into your DO. Preheat your lid. Bake at 350*, using 14 coals on top and 10 on the bottom, for 60 minutes or until a toothpick comes out clean. I replenished about half of the coals after 40 minutes. Cool for 15 minutes before removing from the pan.
The Finished Product
This is the best zucchini bread I have ever had. The bananas make it really moist. The Rum extract was what really added the flavor. It was sooo good! This recipe made 1- 8 x 4 bread pan (that I cooked in my oven) and a 12" DO full of bread. I think you could do the entire recipe in a 14" oven or in 2- 10" ovens. However you cook it, it will be delish! This will go in my "tried and true" file. Grade A.