Zucchini Banana Bread - worth making

First attempt at a garden in Massachusetts yielded a few vegetables, Zucchini being one! Seems the deer / rabbits do not care for this green vegetable? 

I looked for a new recipe this morning and came across this banana / zucchini bread combo. Worth making again. Good stuff.

4 eggs
2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans (or not)

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.



Finally finished eating, canning, making jam and basically using up all the peaches I grabbed from mom's tree. Fresh peaches are the best!!!

We tried a new pie. Here is a link to the recipe and the recipe is also pasted below. I was trying to recreate a pie I ate when I worked at epek (Dixon peach pie). So amazing and I still crave it. I wish they had not gone out of business. If anyone ever can find a recipe for that pie... you gotta get it to me.

This pie was really good and I'll make it many times over - but not the same as the Dixon peach pie.

  • 3 Cups Fresh Sliced Peaches
  • 1 Cup Sugar
  • 1/3 Cup All Purpose Flour
  • 1/8 teaspoon Salt
  • 2 Eggs
  • 1/2 Cup Sour Cream
  • 1/8 teaspoon Cinnamon
  • 1/2 teaspoon Almond Extract
  • 1- 9"inch Unbaked Pie Shell
  • Crumb Topping
  • 1/2 Cup Sugar
  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Cold Cubed Butter
  1. Preheat oven to 350.
  2. Start by placing the sliced peaches into your unbaked pie shell.
  3. In a small bowl sift together the flour, sugar, cinnamon, and salt.
  4. In a separate bowl beat together the eggs, sour cream and extract.
  5. Pour half of the dry ingredients into the cream mixture. Mix well.
  6. Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
  7. Crumb Topping
  8. In a bowl sift together the flour and sugar. Then cut in the cold butter with a fork or pastry blender. You will want for the crumbs to be pea size that will come together if you pinch it between your fingers. Sprinkle evenly over entire pie.
  9. Place onto the center rack of your preheated oven, bake for 1 hour. Let pie cool completely before serving.