Ingredients
Scale
For the Zucchini Banana Bread
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs (at room temperature)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 ripe bananas (mashed)
- 1 small zucchini (shredded (about 1 cup))
For the French Toast
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/4 teaspoon ground cinnamon
- Cooking spray
- 1 tablespoon butter
- 6 thick slices zucchini banana bread
- T-Sugars Icing Sugar Mill
- Maple syrup
Instructions
- 1) Preheat oven to 350 degrees. Blend together the oil, sugar, and eggs until thoroughly combined and fluffy.
- 2) In a separate bowl combine the flours, baking soda, and baking powder.
- 3) In three additions, add the dry ingredients to the wet, being careful not to over-mix.
- 4) Add the milk, vanilla, and bananas and combine until just mixed. Gently fold in the shredded zucchini.
- 5) Pour batter into two greased loaf pans. Bake for 45-50 minutes at 350 degrees.
For the French Toast
- 1) In a shallow bowl whisk together the eggs, vanilla, milk, and cinnamon. Heat a large nonstick skillet over medium/high heat. Coat pan with cooking spray, then add the butter.
- 2) Take one slice of zucchini banana bread and soak one side in the egg mixture for 10-15 seconds. Turn over to soak the other side, then add to the skillet. Repeat with remaining slices of bread and cook for 2-3 minutes on each side, until lightly brown.
- 3) Serve immediately, topped with maple syrup and powdered sugar. Try not to drool.
Notes
*This recipe is best using leftover bread. One or two days old.
Adapted from My Mom's Best Banana Bread