We are inundated with cucumbers and zucchini from our Roxbury Farm CSA. I’ve managed to use up last week’s cucumbers in my pickle recipe. This recipe, while delicious, unfortunately only uses a single zucchini. I suppose you could use two. Maybe I should’ve tried.
I think people are afraid to bake because of the delicate nature of baking. It’s a science. I’m not much of a baker, but I do like to make bread. I suppose this technically qualifies as bread. It is on the sweeter side, so feel free to reduce the sugar if you prefer a more savory bread. You could also use all white sugar and add in 1/2 cup of honey or maple syrup for a different kind of sweetness.
This is a pretty basic recipe so if you want to make tweaks, give it a try. Add dark chocolate chips, or dried cranberries, or walnuts. I think it would be heavenly made into cupcakes and topped with cream cheese frosting. Damn, I wish I did that.
Anyway, here’s my recipe for zucchini banana coconut bread (adapted from this recipe at Allrecipes.com):
- 3 eggs
- 3/4 cup walnut oil (vegetable oil is okay.)
- 2/3 cup packed brown sugar
- 1 cup white sugar
- 1 cup grated zucchini (1 medium zucchini)
- 2 super ripe bananas
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup shredded unsweetened coconut
Preheat your oven to 325* and grease either two loaf pans or one big pan. I used a single ~10″ round stone baking dish.
Beat the eggs until frothy. Add the oil, sugars, zucchini, bananas and vanilla. Blend until well combined. Stir in the rest of the ingredients and gently fold in any additions you have.
If you’ve got two loaf pans, they’ll take about 50 minutes. The big pan took about an hour and 10. It’s done when you stick a knife in the middle and it comes out clean. Let cool.