Banana Zucchini Bread

I found this on allrecipes.com and changed it a bit to my liking. The last time I made this it filled two 7.75x3.75x2.75 pans and one mini loaf pan (not sure on the mini loaf measurements).

Ingredients

• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup sour cream         
• 2/3 cup packed brown sugar
• 1/2 cup white sugar
• 1 1/2 cups grated zucchini
• 2 bananas, mashed
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries, blueberries, or chocolate chips
• 1/2 cup chopped walnuts

Directions

1.             Preheat oven to 325 degrees F (165 degrees C). Grease and flour your loaf pans.

2.             In a large bowl, beat eggs until light yellow and frothy. Add oil, sour cream, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.