Banana Zucchini Bread

I learned a little from my first experiment with Banana Muffins. The banana muffins came out good, but needed a little more sugar.  This time, I was feeling too lazy to clean muffin tins, so I made version 2 in loaf-form.  This was more or less improvised from what was in Nicole's kitchen using my last batch as guidance. It seemed to work well, although it didn't rise as much as I would have liked (more baking powder next time I guess).

Ingredients:

• 2 ripe bananas
  
• 1/2 a zucchini, peeled
  
• 1/3 cup of plain yogurt
  
• 1/4 cup of milk
  
• 2/3 cup of whole wheat flour
  
• 1/2 cup of oats
  
• 3 tablespoons of sugar
  
• 1 teaspoon of molasses 
  
• 1 teaspoon of honey
  
• 1 egg
  
• 1 teaspoon of oil or melted butter
  
• 1 teaspoon of baking powder
  
• pinch of salt
  
• a dash of cinnamon 
  

I put the zucchini in the food processor and chopped it up.  To this I added the yogurt and bananas and blended.  I then added all the ingredients together in a bowl and mixed.  I baked at 350°F until cooked (i.e. a toothpick inserted in the center came out dry).  I made sure to make the batter a little bit sweeter this time because the sugar does mellow when you bake it (thanks mom).  

Next time, I think I'll use a whole zucchini as it wasn't over powering.  A teaspoon of vanilla would probably have been good too.  Obviously, banilla or vanilla yogurt would have also worked well, and brought some additional flavor to the party.

From YummyFood