I'm still looking for the perfect Zucchini Bread

Ever since I found the perfect Zucchini bread at the Watkinsville Farmers' Market last year, I have searched for that ONE perfect recipe- perfectly spiced, perfectly moist, and a rich brown color inside and out. I still haven't found it. Instead, I came across a recipe that while not dessert worthy, it makes a nice bread for a meal. Not as sweet as that perfect loaf, it has a mild flavor that will work well as a side dish. The other complaint I have with this loaf is the color. It's pale, pasty, and well, rather ugly. None the less, it makes for a decent addition to any meal.

I can't remember where I found this recipe online, so forgive me for not giving credit.

ZUCCHINI BREAD

Oven 325 degrees

Makes 2 QTY 8x4 loaves

2 mixing bowls

In the first bowl, whisk together

3 cups all-purpose flour

3 TSP cinnamon

1 TSP baking soda

1/4 TSP baking powder

1 TSP salt

In the second bowl mix with a blender until frothy

2 cups white sugar

2 TSP vanilla extract

3 eggs

Then add

2 cups grated zucchini

1 cup vegetable oil

Mix well

Add dry to the wet and mix until well blended

Stir in 1/2 cup chopped walnuts

Grease and flour 2QTY 8x4 bread pans

Bake 1 hour 10 minutes at 325 degrees

or until a knife comes out clean from the center.

Banana Bread

Note the corners are a little too brown to be picture perfect but the inside was just right.

Found a banana bread recipe online that I used as a base. The bread had a wet gummy bottom layer when I tried it several times so I've reduced the bananas and opted for butter over shortening.
The cooking time is always over or short 10 minutes based on how old the bananas are so watch the last 10-15 minutes carefully.

BANANA BREAD
Oven 350 degrees

Grease a 9x5 bread pan

Beat together
1/2 cup butter, softened
3/4 brown sugar
2 eggs
2 cups of over ripe bananas, packed

Wisk together
2 cups all purpose flour
1 TSP baking soda
1/4 TSP salt

Add dry mix to wet and mix well.

Fold in 1/2 cup chopped walnuts.
(Pecans are an acceptable substitute.)

Bake 1 hour to 1 hour 10 minutes.
At 55 minutes, begin to keep an eye on it. The last 10-15 minutes are iffy and can result in either an undercooked inside or a too brown top.
Done when a knife comes out clean.