Are you loaded down with Zucchini from the garden? This recipe is super moist, and a great way to use up some of that garden produce.
3 cups shredded zucchini (2-3 medium)
1 2/3 cups sugar
2/3 cups vegetable oil
2 teaspoons of vanilla
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350°
Grease the bottom of the chosen pan.
In a large mixing bowl, stir mashed bananas, sugar, oil, vanilla, and eggs until well mixed.
Mix in the remaining ingredients, except chocolate chips.
Fill chosen pan 3/4 full.
Mini loaf pans for 22 minutes
Muffins for 25 minutes
8-inch loaf pans for 50-60 minutes
9-inch loaf pan for 70-80 minutes
Loosen from the sides of the pan.
Cool completely before slicing or packaging.
Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.