Zucchini-Banana Bread

Makes one 8 x 4 loaf (10 slices)
Total time: 90 minutes || Active time: 20 minutes

Notes

~For zuke bread perfection, I like zucchini that is grated in tiny pieces, not shredded in long strands. To achieve this you can either hand grate it on a box grater, working in quick short motions. Or, you can chop it into chunks and pulse in a food processor, being careful not to puree it.

~One averaged-sized zucchini should get you a cup of grated. Your mileage may vary! But a 6 oz zucchini should just about do it.

~Many zucchini breads call for you to drain the zucchini prior to baking. I say “YEAH RIGHT NO WAY!” Instead, this recipe uses the moisture from the zucchini in the bread, instead of adding any additional liquid, saving you a very annoying step.

Ingredients

1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins

Directions

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. I use an avocado masher for this. 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. Slice and serve!