WELCOME Zucchini Chefs, Here is a yummy recipe to try!
Here is a family favorite zucchini bread recipe for your celebration of National Zucchini Bread Day on April 25th. On the 24th, pull out your leftover frozen grated zucchini from last year’s harvest or load up the kids and let them each choose a fresh zuc from the local produce store. Have all your recipe ingredients ready for the next day’s celebrations! On the 25th, mix, bake and eat some bread, load up the kids and go buy new quality zucchini seeds from Western Gardens or any local independent garden center, and start the seeds indoors. The kids will love seeing these easy and fast seeds sprout and seedlings grow. If you live in the Salt Lake area, you’ll be safe to plant them outside in your garden after Mother’s Day in May!
Bookmark or pin this recipe for summer deliciousness and for next April’s National Zucchini Bread Day!
Banana Zucchini Bread Recipe by Amy Christensen / Cahoon Cook Book
2 cups sugar
1 cup canola oil
1 cup zucchini, grated
1 cup banana, mashed
1 tablespoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup semisweet chocolate chips, mini preferred
Combine first 6 ingredients together mixing well. Add flour, baking powder, salt and cinnamon. Mix in chocolate chips.
Bake in 325 degree oven for 1 hour.
Makes 3 small loaves.
Happy National Zucchini Bread Day everybody!