We love this time of year when both the zucchini and the banana are at their freshest.
Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 teaspoon cinnamon
3/4 cup sugar
2 eggs, beaten
2 - 3 overripe bananas
1 cup sourdough start
1 cup fresh grated zucchini
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 regular sized loaf pan or 4 mini loaf pans. |
| 2. | In a large bowl, cream together butter and sugar. Stir in eggs, mashed bananas, sourdough and zucchini until well blended. Combine flour, baking soda, salt and cinnamon, add to egg mixture; stir just to moisten. Pour batter into prepared loaf pans. |
| 3. | Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. |
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We love this time of year when both the zucchini and the banana are at their freshest. 
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