I've always found the concept of shredding up a zucchini and baking it in some bread to be very odd, but it just seems to be what people do. So who am I to argue? Especially when I have a lot of zucchini sitting around. I started looking up recipes but there are just so many it made my head hurt so I decided to use the basic template for my favorite banana bread, and I even threw in an extremely large, extremely ripe banana. I decided to decline the popular addition of chocolate, or nuts, so I could share with my daughter, and I think it's perfect this way. The texture is nice and smooth and I think the chocolate would be too overpowering and make me feel shy about eating this for breakfast. If you've exhausted all your zucchini recipes I encourage you to bake some bread while these beautiful veggies are still in season.
1 medium zucchini, shredded, moisture squeezed out
1 1/4 c flour
1 t baking soda
1/2 t cinnamon
pinch of freshly grated nutmeg
1/2 t salt
3/4 to 1 c sugar (depending on how sweet you like your bread)
2 eggs
1/2 c canola oil
1 large or 2 small overripe bananas, mashed
1 t vanilla extract
Preheat oven to 350. Grease a 9x5 loaf pan and line with parchment paper. In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt. In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light. Mix in mashed bananas and vanilla and beat until combined. Stir in dry ingredients until incorporated and then stir in zucchini. Pour batter into pan and bake for about one hour.
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