Shane requested some zucchini bread, so I dug out my tried-and-true recipe. But I spied one over-ripe banana on the counter, so I added that. And when I reached for the cooking oil and sugar, I saw the coconut oil and Sucanat, so I substituted those. Sometimes when I can't leave well enough alone, I end up with something even better.
Here is the original recipe. My changes are in red.
Banana-Zucchini Bread
1 large egg
1 cup sugar (1 cup Sucanat)
1/2 cup oil (1/2 cup unrefined coconut oil)
1/2 teaspoon salt
1 cup grated zucchini
1 ripe banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1-1/2 cups flour (I use a 50/50 mix of white and whole wheat)
1 cup chopped nuts (optional) (I didn't have any this time)
Heat oven to 325°F. Combine ingredients in the order listed. Spread batter into loaf pan sprayed with pan spray. Bake at 325°F. Bake 60 minutes or until toothpick inserted near center comes out clean.
Makes 1 loaf.
To make bars instead, spray an 8-inch square pan with pan spray. Bake at 325°F for 35 minutes. Cut into 16 bars. Bars come out lighter and fluffier than loaves.
