Spiced Banana Zucchini Mini Loaves

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I still have zucchini leftover from the fall harvest and I had some really ripe bananas that were just about to be placed in the freezer for a sweet treat.
But instead I decided to combined the two for a quick bread.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 1/2 cup ap flour
2 ripe small/medium bananas mashed
2 cups of shredded zucchini (no need to peel)
1/2 tsp ground ginger
1/8 tsp mace
1/4 tsp cloves
1/4 tsp allspice
1/2 cup egg substitute
1 egg
2/3 cup canola oil
2/3 cup raw sugar or brown sugar
2/3 cup granulated sugar
2 TB milled flaxseed
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powered
1 tsp ground Vietnamese cinnamon
2 tsp pure Mexican vanilla extract

Yields: 4 mini loaves and 12 mini muffins.

Directions:
1. Preheat oven to 325 degrees. Spray with cooking spray 4 mini loaf molds. Set aside.

2. Place sugar, mashed banana, zucchini, egg, egg substitute, sugars, vanilla in large bowl. Whisk to incorporate.

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3. In a separate bowl mix spices, flaxseed, baking soda, salt, baking powder, & flours.

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4. Add dry ingredients into wet. Mix with whisk to blend all dry into wet batter.

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5. Place scant 1 1/2 cups of batter into each mini loaf vessel.

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6. Bake for 45 minutes or until toothpick comes out clean.

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7. Let sit in molds for 5 minutes remove and allow to cool on wire rack for remainder of cooking process.

8. For mini muffins , use size 60 scoop and portion batter evenly in tins. Bake for 11 minutes on 325 or until toothpick comes out clean.

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Wrap up in parchment paper and use festive string to decorate as gifts!

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