Recipes: Zucchini Bread and Banana Nut Bread

Holiday Menu Includes Sweet Breads this Thanksgiving at our home!!!
Zucchini Bread
Original recipe makes 2 – 9×5 inch loaves
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Banana Nut Bread
Ingredients

Original recipe makes 1 9×5-inch loaf Change Servings
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1/2 cup light mayonnaise
3 ripe bananas, mashed
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. Whisk the flour, sugar, baking soda, and salt together in a bowl.
Beat the egg in a mixing bowl. Whisk in the mayonnaise, bananas, and vanilla extract until evenly mixed. Stir in the flour mixture until no dry lumps remain. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

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