Usually, instead of two loaves, I’ve made 24 muffins. Both the bread and muffins were delicious, and pretty too, with little bright green flecks, as you can see in the photo below.

Zucchini Banana Bread

• 2 c. grated zucchini
• 1 c. mashed bananas
• 3 eggs
• 1/3 c. sour cream
• 1 tsp. salt
• 2 c. sugar
• ½ c. vegetable oil
• 3 c. gluten free flour
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 3/4 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp allspice
• 1½ tsp. vanilla
• 1½ c. raisins, optional (I’ve also used blueberries — very good)

1. Shred zucchini and set aside. (I rinse it, then try to press out all the liquid)
2. Mash bananas and set aside.
3. In large mixing bowl, combine eggs, sour cream, salt, sugar and oil.
4. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and allspice
5. Stir into egg mixture.
6. Add vanilla and raisins.
7. Add zucchini and bananas and continue to mix until blended.
8. Pour into 2 greased and floured loaf pans.
9. Bake in 350 degree oven for 45-55 minutes.
10. Cool on wire rack for 10 minutes, then remove from pan to completely cool on wire rack.

Instead of 2 loaves, you could make 1 loaf and 12 muffins, or 24 muffins. Cook the muffins for 20-22 minutes.

_________________________________________

You can find more gluten-free links and information on my Excel tips website.