Best Ever Zucchini Bread

I’ve been hacking off my zucchini as they come ripe and trying to use them right away because they taste so good when they’re very fresh. In fact, I was kind of surprised to realize that fresh zucchini is actually a bit sweet! One of my most wpid-20150801_143939.jpgsuccessful recipes (so far) is an absolutely delicious zucchini-banana bread from Post-Punk Kitchen. It’s entirely plant-based, but because of the amount of sugar and oil it contains, the result doesn’t really conform to the Fuhrman-McDougall-Esselstein-Barnard food plans. And it’s SO good that I don’t really want to mess with the ingredients (but I know I will). I’ve made this a few times over the past couple of weeks and even taste-tested it on quite a few non-vegans. It’s so moist that no one can believe it’s vegan.

Each time I make it, I double the recipe and make a loaf and a pan of muffins. Notice the ubiquitous Buster-photo-bomb in the picture:

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Zucchini Bread (Isa Chandra Moskowitz)

Ingredients

1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan. (I used a silicone muffin pan and a silicone 3X7 loaf pan for a double recipe).

In a mixing bowl, mash the banana well, until no large chunks are left. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well (I ran out of vanilla, but didn’t notice a problem with leaving out the vanilla). Mix in the grated zucchini.

Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.

Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes. (I just noticed this instruction now. 55 minutes is not enough, but I just tested it after 5 minutes and again after another three minutes, after which it was fine).

Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!

AND since the theme of today’s post is baking, I’ve included a picture of my sister’s famous Vegan Peach Pie:

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