Banana Zucchini Bread

1 1/2 cups flour

1 cup sugar

1 t. ground cinnamon

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg

1 cup mashed ripe banana

1/2 cup canola oil

1/2 t. banana extract

1/2 t. vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl combine the 1st 6 ingredients. In a small bowl beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer into three 5 3/4 inch X 3 inch X 2 inch loaf pans that have been sprayed with non stick cooking spray. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

NOTE: I quadruple (4 times) the recipe and bake in 4 regular loaf pans (requires longer baking time) and 1 mini loaf pan. This is very delicious and moist.