As was the case last summer, the zucchinis in the garden are growing like weeds. We only go harvesting about once a week, but every time we go, there are new (sizeable) zukes to be plucked from the dirt.
To use up the zucchini, yellow squash and the surplus of cucumbers, we’ve been making fresh salads with a basil, garlic, lemon and oil dressing. Those salads are pretty ridiculous, in terms of delicious flavor, but let’s face it; my primary interest in zucchini is to use them for baked goods. They are so moist and lacking in their own flavor that they’re the perfect add-on item to just about any recipe. At the very least, they won’t hurt the taste or texture of the final product.
One of our zucchinis was particularly huge, about the size of my forearm. The recipe I ended up using (with modifications, natch) called for 1 cup of shredded zucchini and I used only about one quarter of the vegetable.
I went with a zucchini banana bread recipe from Taste of Home, as zucchini + banana sounds like the perfect combination for moist bread. I used only about one quarter of the sugar it called for, and added some honey for supplemental sweetness, but I could have cut out even more; the bananas seemed to have added enough sugar on their own. Also, I subbed a ½ cup of whole wheat flour for ½ cup of all purpose. It didn’t affect the bread negatively at all.
The bread came out perfectly, with a crunchier, browned crust and moist interior. After a couple days, it was still delicious and moist, but unfortunately, the Chicago summer humidity got to it and the crust failed to maintain its crispness. Does anyone have any tips for how to store to save baked goods from moisture?
Check out the recipe below and let me know how it turns out or an modifications that made it better!
Zucchini Banana Avocado Bread
Makes three 5-¾” x 3” x 2” or one 9” x 5” loaf
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup sugar
1 teaspoon Saigon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 2 bananas)
½ cup mashed ripe avocado
½ cup honey
½ teaspoon vanilla extract
1 cup shredded zucchini
½ cup walnuts (optional)
In a large bowl, combine mashed bananas, mashed avocado, zucchini, honey, egg and vanilla. In small bowl, combine dry ingredients. Add dry ingredients into the wet mixture and stir. Fold in walnuts.
Transfer into three 5-¾” x 3” x 2” well-oiled loaf pans. Bake at 325° F for 40-45 minutes or until toothpick inserted near the middle comes out clean. If you don’t have three small pans, use one 9” x 5” pan and bake at 325° F for about 55-65 minutes.
Cool for 10 minutes before removing from pans to wire racks.