I just made a delicious zucchini- banana bread this week with some fresh, local, delicious zucchini. If you got some zucchini at the market recently, check this recipe out!
1 large very ripe banana 1 1/2 cups all-purpose flour
1/2 cup raisins***
1/4 cup unsweetened applesauce 1 teaspoon cinnamon
1/4 cup canola oil** 1/4 teaspoon allspice
3/4 cups sugar 3/4 teaspoon baking soda
2 teaspoons vanilla extract 3/4 teaspoon salt
1 cup grated zucchini 1/2 cup chopped walnuts
**Instead of canola oil, II used natural peanut butter, it gave the bread a wonderful nutty taste
***Instead of raisins, I used cranberries
Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.
In a mixing bowl, mash the banana well, until no large chunks are left. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.
Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.
Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
This recipe is can be found at http://www.theppk.com/2013/07/zucchini-banana-bread/, follow the link and get some great tips for the recipe.