It’s not even zucchini season (last summer I had more zucchini than I knew what to do with!) but I had some zucchini that needed to be used up, plus I had 2 ripe bananas. So my google search led me to this recipe by Green Valley Kitchen.
1 large ripe banana
¾ cup white sugar
¼ cup unsweetened applesauce
¼ cup canola oil – I used a canola olive oil blend
1 tsp vanilla
1 cup grated zucchini – about 1 medium sized zucchini
1½ cups unbleached all-purpose flour
½ teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon salt
½ cup of chopped walnuts – plus some extra to sprinkle on top
Since I had 2 zucchini and 2 bananas, I doubled the recipe. It’s really not a great idea to double a recipe you’re trying for the first time, but I’m no professional baker so I’m willing to take my chances! I cut the sugar slightly (my approximately 3/4 of the measuring cup trick), but in hindsight I could have cut the sugar even more. Instead of canola oil, I used olive oil and I also added in one grated carrot because why not?? I used a heaping teaspoon of cinnamon and I only ever sprinkle a bit of salt regardless of the amount written. And finally, I make one loaf chocolate chip and the other pecan.
The verdict: This recipe is definitely a winner and I’ll be making it again!