The Best Banana Zucchini Bread

Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it's perfect to share or freeze for later!

THE RECIPE

INGREDIENTS

4 cups all-purpose flour
2 cups granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
3 large ripe bananas, mashed
1 cup unsalted butter, melted
1/4 cup milk (I use skim)
4 large eggs
2 tsp cinnamon
2 cups finely shredded zucchini
1 cup chopped pecans

INSTRUCTIONS

Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes.
Fold in zucchini and pecans.
Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.
Store in airtight container at room temperature, or freeze in a ziploc freezer bags. ENJOY!

Source: shugarysweets.com