Zucchini Banana Bread

This quick-bread recipe, Zucchini Banana Bread, leans on all-purpose or white whole wheat flour, granulated sugar and baking powder. It makes 12 Slices (1 loaf) and takes about 75 minutes.

• Yield 12 Slices (1 loaf)
• Ready in 75 minutes
• Prep 20 minutes
• Cook 55 minutes

Ingredients

• 1 3/4 cup all-purpose or white whole wheat flour (or a combination)
• 2/3 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice (optional but super delicious)
• 1 cup mashed bananas, about 2 medium/large bananas
• 1 large egg (lightly beaten)
• 1/3 cup melted butter or neutral flavored oil
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and allspice.
3. Add the bananas, egg, butter or oil, sour cream and vanilla and stir until just combined and a few dry streaks still remain.
4. Gather the zucchini into your hands (or roll up in a clean kitchen towel) and squeeze over the sink to get rid of excess moisture (you should have about 1 cup/7 ounces after squeezing out the liquid). Add the zucchini to the batter, and stir until evenly combined (don't overmix).
5. Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until a toothpick or sharp knife inserted in the center comes out clean or with moist crumbs.
6. Let the bread cool in the pan for 10-15 minutes before running a sharp knife around the edges to loosen and turning onto a cooling rack to cool completely.

Cool the bake on a rack until the crumb sets, then slice.