After doing a quick poll on Facebook the other day about people’s favorite bread (zucchini, banana, or pumpkin) and seeing no clear consensus, I decided to try making a combination of two of the breads in the running. Since it’s still technically August and I try to resist baking with pumpkin until at least mid-September, I went with banana and zucchini. As it turns out, you can swap out one banana in a banana bread recipe for one zucchini, and you end up with an equally delicious and moist bread. I suspect the same would be true for swapping out two bananas for two zucchini, which means (drumroll, please)…here is a recipe you can make with just a single over-ripe banana! Huzzah!
I may have gone a TAD overboard with the chocolate chips and thought about scaling back the amount listed in the recipe, but then I figured, there is probably at least one member of my family who would find that blasphemous and grounds for disowning me, so I left the amount as is. If, for some reason (like, if the rumored world-wide chocolate shortage becomes a reality), you want to make a less chocolate-y version, I’m sure this would still be lovely with a half or three-quarters cup of chocolate chips, but life is short so let’s cram as much chocolate into our breakfast as possible, okay? Okay.
As summer is drawing to a close, what foods are you most looking forward to eating in the fall? Which summertime foods will you miss the most?
- 1/4 cup margarine (dairy-free is fine)
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 2 ripe bananas, mashed
- 1 zucchini, grated
- 1 1/2 cup flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped walnuts (optional)
- Preheat the oven to 350 degrees. Grease and flour 3 mini loaf pans.
- In the bowl of a mixer, cream together the margarine, vegetable oil, and sugar. Add the eggs one at a time, beating after each egg. Squeeze out and discard as much liquid as you can from the zucchini, then stir in the zucchini, along with the mashed bananas.
- In a separate bowl, sift together the dry ingredients: flour, baking soda, cinnamon, ground cloves, and salt. Add the dry ingredients to the mixer bowl and mix until fully blended. Stir in the chocolate chips and walnuts (if using).
- Divide the batter into the prepared mini loaf pans. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Makes 3 mini loaves.
- You can also use 1 banana and 2 zucchini, instead of 2 bananas and 1 zucchini.