It’s the magical time of year when summer has only just begun and you’re already trying to get creative with the abundance of summer squash... ok the word “creative” is a stretch for zucchini bread, but let’s not focus on that. Instead, let’s focus on the one thing I’ve learned from writing these posts. Fact is, I truly enjoy baking, and want to find ways to incorporate it into the meals I make way more often. Weirdly, throughout my all of the baking I’ve done, I haven’t made many that many quick breads. So, zucchini bread, pumpkin bread, etc. always feel like a fun and uniquely seasonal indulgence.
In an earlier post, I described our growing processes for zucchini, so I won’t dive into that now. If you’re curious about what it’s like to grow this crop, you can find that info here with the Zucchini, Apricot & Peach Socca Tart.
Why bother with this zucchini bread? Because it’s an easy & sweet treat with more zucchini than sugar, banana instead of egg (yum!) and the option to substitute according to your favorites. Want to make it gluten free, use your flour of choice. Oil free? Try it with applesauce instead. This zucchini bread feels indulgent and literally makes your house smell like an artisan bakery. I feel like that last sentence was enough of a reason to make this bread. At any rate, if you find yourself in a situation where you too are trying to bake, make your home smell amazing and eat a veggie laden dessert, look no further.
The original recipe inspiration is from a new favorite, Connoisseurus Veg at https://www.connoisseurusveg.com/vegan-zucchini-banana-bread/
I made a few modifications which are included in the detailed recipe below.
1 1/2 cups all purpose flour
1/4 cups coconut flour (or make your life easier by using 1 3/4 cups all purpose flour instead, if you don’t have coconut)
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 ripe banana
1/2 cup organic granulated sugar
1/3 cup coconut oil, melted (or your favorite baking oil)
1/4 cup soy milk (or your preferred milk substitute)
1 teaspoon vanilla extract
1 cup coarsely grated zucchini
1/2 cup chopped (and toasted!) pecans
Preheat the oven to 350°.
Lightly oil an 8 or 9 inch loaf pan.
Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
Place the banana into a separate medium bowl and mash it with a fork or potato masher.
Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
Add banana mixture to dry ingredients and stir just until blended.
Fold in the zucchini & pecans.
Scoop the mixture into loaf pan and smooth out the top with a spatula.
Bake for 45 minutes (in a convection oven, 50 in a regular oven), or until a toothpick inserted into the center of a loaf comes out clean.
Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.