Wednesday, August 3, 2016

Banana-Zucchini Bread

I love baking fresh, sweet breads (as evidenced here, here and here)... and I am SO excited to share that I think we have finally found our favorite go-to, make once a week, butter-free, less than a cup of sugar, toddler-approved recipe. I don't know why it took me so long to start including zucchini as a main ingredient in breads, but I will never, ever look back! Let me know if y'all love this bread as much as we do. : )

1 medium zucchini
2 large (ripe) bananas
1 large egg
¼ cup coconut oil (liquid state; canola or vegetable oil can be substituted)
½ cup light brown sugar
¼ cup granulated sugar
2 tsp pure vanilla extract
1 cup flour
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt (optional)

Set oven to 350°  and grease a loaf pan.

Step One
Wash zucchini and coarsely grate on a box shredder (this part sounds tedious, but it will seriously take 2 minutes or less). Squeeze out liquid with a paper towel. Then mash bananas in a small Ziploc bag (this will make for an easy transfer later on). Set both aside.

Step Two
In a medium size mixing bowl, whisk together next 5 ingredients (eggs-vanilla), then add in flour, baking powder, baking soda and salt and fold to combine ( >> no need to dirty up extra bowls or your mixer).

Step Three
Fold in zucchini and bananas; make sure batter is mixed pretty evenly (i.e. no big clumps of flour or sugar). Pour into prepared loaf pan and smooth the top with a spatula.

Bake for about 50-55 minutes, or until a toothpick inserted comes out clean. NOTE: at around the 30 minute mark you can place a piece of foil on top of the bread to keep it from browning too much.

Allow bread to cool in pan for 10-15 minutes before turning onto a wire rack, leaving there for at least 30 minutes before slicing (if you'd like it to stay in one piece ; ) ).

Enjoy, y'all!


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