Banana Zucchini Bread

4 eggs
2 c sugar
1 c vegetable oil
3 medium ripe bananas, mashed
3 c all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
2 c shredded unpeeled zucchini
1/2 c chopped pecans

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. If Cooking for Two: Wrap

Source: Taste of Home - with modifications