Zucchini Banana Bread
This recipe comes together in a snap— it’s a classic that I’ve been baking for years that’s moist and tender and full of flavor. Growing up we made quite a lot of quick breads usually from the classic Fannie Farmer cookbook— there was nothing better than a slice with a swipe of butter. My version gives a subtle flavor bump with five spice and if you so choose, some chopped dark chocolate. Chocolate chips are fine as well, but I love the more random mix that chopped chocolate gives— every bite is a bit different— large shards give a sweet hit while the feathery smaller bits mix into the batter and provide a subtle complexity. In any case, the result is a delicious anytime snack that will please everyone! Oh, one more thing: allow the bread to cool almost completely before slicing— the super moist crumb will benefit from a thorough cooling and you’ll get a cleaner slice.
Serves 4-6
INGREDIENTS
2 cups grated zucchini
1 cup banana, mashed
⅓ cup sugar
¼ cup olive oil
¼ honey
2 large eggs
1 tsp vanilla extract
¾ cup almond flour
1 cup AP flour
½ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
1 tsp five spice powder
1 3 oz bar dark chocolate, roughly chopped (optional)
½ cup chopped walnuts, toasted
METHOD
Preheat oven to 350F.
Butter an 8” loaf pan and line with parchment with overhang on the long sides.
Use paper towel or kitchen towel to squeeze zucchini to remove as much water as possible.
In a large bowl, mix together zucchini, banana, sugar, olive oil, honey, eggs and vanilla. In a medium bowl, whisk together AP flour, almond flour, salt, baking soda, baking powder and five spice. Pour flour mixture into zucchini mixture and fold together until combined. Fold in chocolate and walnuts.
Pour into loaf pan, smooth out top and bake on center rack for 55-60 minutes, rotating halfway thru. Tent with foil if the top gets too dark. Bake until dark golden brown and a toothpick inserted comes out with only a few crumbs.
Remove from oven and let cool on rack for 20 minutes. Remove from pan and continue to cool on rack for another 15 minutes.