Zuchhini Banana Bread

Every year, I make homemade Christmas gifts to give out to people I see everyday. This year, I made 24 mini loafs of zucchini banana bread.

To make up to 24 mini loafs, you may need only up to 1 1/2 times the recipe as this recipe makes 2 8″x4″ loafs of bread.

I have learned, through making this bread mix recipe and zucchini banana bread recipe, that the volume changes as the dimensions of the pan changes.

I made 3 times the recipe, thinking I needed that much to make 24 mini loafs of bread. However, since I needed only 1 1/2 times the mix recipe, I had an extra 1 1/2 mixes left.

I gave away, to a neighbor of mine, the bag of mix for 1 whole batch the needed zucchini and bananas as she let me borrow her grater.

Zucchini Banana Bread Mix

2 c. white sugar

3 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

Mix all the ingredients in a large bowl. Store in a gallon size ziploc bag or a large container for later.

Zucchini Banana Bread

Preheat: 350 degrees Farenheit

Bake: 1 hour

Makes: 2 (8″ x 4″) loaves

Ingredients

1 Zucchini Banana Bread Mix

4 eggs

1 cup canola oil

1 1/2 cups shredded zucchini

2 bananas

Directions:

Preheat the oven to 350 degrees Farenheit. Grease two 8″ x 4″ bread pans.

Mix all the ingredients together in a large mixing bowl. Pour the batter evenly between the two prepared pans.

Bake for 1 hour.

Let the bread loaves cool before using a knife around the edge.