Nana's Zucchini Banana Bread

Nana made it when i was little and later when i had my own family I carried on the tradition. The smaller loaves are so moist and the flavor is unbelieveable. Noone would ever guess there was zucchini in the batter. (I never knew until I was an adult and nana gave me the recipe.) With the combination of zucchini, bananas and cinnamon, topped off with a sweet drizzle of frosting and sprinkled with nuts, you will have everyone in the house requesting this bread constantly.

Nana's zucchini Banana Bread

3 eggs
	2 c mashed ripe bananas
	1 c vegetable oil
	2 c finely shredded zucchini
	2 c sugar
	3 c flour
	2 t baking soda
	1 t salt
	2 t vanilla
	1 tablespoon cinnamon
	1 c chopped walnuts (you can also use pecans)
GLAZE DRIZZLE
	powdered sugar
	milk
	banana extract (optional)
	additional ground nuts for topping

1

Put bananas, zucchini, eggs, sugar,vanilla and oil in a large bowl. Mix well to blend all ingredients.

2

In seperate bowl mix together flour, soda, salt, cinnamon and ground nuts. Add this to the large bowl and mix just until blended.

3

Pour mix into 5 to 7 mini loaf pans that have been sprayed with no stick cooking spray.

4

Bake in oven preheated to 350 degrees for about 30 to 35 minutes or until toothpick inserted in centers comes out clean. (You can also do this in large loaf pan and cook for 55 minutes to 1 hour. The smaller loaves tend to come out more moist)

5

Allow to cool for 10 to 15 minutes and then remove from pans.

6

Glaze: Mix milk and powdered sugar in small bowl till desired consistancy (i like mine thick but pourable) add in enough vanilla or banana extract (optional) to taste. Drizzle over loafs. Sprinkle with additional ground nuts.

7

Keep one (or two or three) for yourself and share the rest with your family and friends. ( I wrap mine in pretty colored cellophane and tie with ribbons for thanksgiving treats for co workers and friends