Zucchini Bread and Banana Bread
Baked Goods, Breads, Desserts
Ingredients
3 eggs
2 cups sugar
1 cup oil
2 zucchini
3 cups flour
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Vanilla
1/4- 1/2 tsp. Cinnamon
1/2 cup chopped nuts (optional)
1/4- 1/2 cup chocolate chips (optional)
Banana:
2 eggs
1 cup sugar
1/2 cup oil
4- 5 bananas, mashed
2 cups flour
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Vanilla
1/2 tsp. Cinnamon
1/2 cup chopped nuts (optional)
1/4- 1/2 cup chocolate chips (optional)
4x9 pan, 5x9 pan, 4x13 pan, 3 mini loaf pans, 2 lb. disposable loaf pan, 9x13 pan
Description
These are best the second day, after moisture has had a chance to redistribute.
Directions
Peel your zucchini, leaving some green for color. 
Cut off the ends and grate. Put the shredded zucchini in a towel to absorb some of the moisture.
Preheat oven to 350 degrees.
Mix the wet ingredients in one bowl and dry in another. Incorporate dry into wet a little at a time until mixed. Stir in half the chips/nuts, or reserve them all for the top.
Spoon into bread pan. It should fill the pan about half way up, maybe slightly more. If you have more than this, discard it, do not overfill the pan. Top with remaining chips/nuts.
Bake 60-65 minutes for 4x13 and 65-75 minutes for 4x9 or 5x9; until a skewer inserted into the center comes out mostly clean. Move to a cooling rack and let cool completely before cutting.
Mini loaves:
Spoon the batter in to 1/2 inch from the top of each pan.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out mostly clean.
2 pound disposable bread pan:
Spoon all the batter into the pan. Bake 60-65 minutes, or until a skewer inserted into the center comes out mostly clean.
13x9 pan:
Fill about halfway up.
Bake for 45-50 minutes or until a skewer comes out mostly clean. Turn out onto a cutting board and allow to cool before cutting into squares.
Notes
*Half sugar, half Splenda cup-for-cup works well.