The zucchinis are plenty, it is time to experiment. Neither the sugar, nor the fat content is extravagant,
considering the recipe makes not one, but two good sized loaves. I doubt I will
ever bake a zucchini loaf without walnuts again, A loaf should be somewhere between a
bread and a cake. This is better than a zucchini bread but not quite a zucchini cake. It's a keeper.
BANANA ZUCCHINI LOAVES
1 cup ripe banana, smashed
4 eggs
1 cup canola oil
1 cup sugar
3/4 cup brown sugar
2 tsp pure vanilla
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1-1⁄2 tsp cinnamon
3 cups flour
2 cups grated zucchini, drained
1 cup walnuts, chopped
- Preheat the oven to 350F.
- Grate the zucchini. Using a food processor to grate is not only faster and less work, but you avoid the long strands and get smaller, uniformly grated zucchinis. Use the pulse function to grate, you do not want a puree. Set the grated zucchini aside.
- Prepare 2 loaf pans by spraying with cooking spray and lining with parchment paper.
- Add the bananas, eggs, oil, sugars, vanilla, soda, baking powder, salt and cinnamon. I add the leavening agents to the beaten batter, it will be better distributed throughout the loaves.
- Beat for 4 minutes. It will not be a thick batter. Set it aside.
- Next measure the flour into a very large mixing bowl.
- Between your hands squeeze the moisture out of the zucchini.
- Add the drained zucchini and the chopped walnuts to the flour, and mix in well.
- Finally pour the batter on top of the flour mixture and with a wooden spoon stir to combine. Don’t beat it, but combine the wet and the dry ingredients really well.
- Divide the batter between the prepared loaf pans and place them in the preheated oven.
- Bake for 60 minutes or until a sharp knife inserted into the middle comes out clean.
- Cover the tops with aluminum foil halfway through.
- Let the loaves cool down in the pans. Lovely.
amazing crumb
