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 successful 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:
Zucchini Bread (Isa Chandra Moskowitz)
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: