Zucchini ‘Nana Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Zucchini ‘Nana Bread! This isn’t your usual old-fashioned banana bread. And if you’ve been hesitant to try zucchini bread, well…just because, then I implore you to give it one more chance. You honestly cannot taste the zucchini. What you will notice, though, is that the bread is incredibly moist, not gummy. And the cinnamon streusel topping is a winning combination worth shouting about. Remember to only stir the batter until it is mixed. The more you stir, the more gluten comes into play. While gluten is crucial in bread-baking, it is not your friend in quick breads. The results could be dense and rubbery. After all, the purpose of baking is to share with others. Slather on the butter or cream cheese…and Enjoy!

ZUCCHINI ‘NANA BREAD

Ingredients:

1 medium zucchini, shredded

1 ripe banana, mashed

2 eggs, room temperature

1/2 cup vegetable oil

3/4 cup sugar

1 cup flour

1/8 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon vanilla extract

Ingredients for Cinnamon Topping:

1/4 cup sugar

1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Peel zucchini. If there are seeds, remove them with a spoon; discard. Shred zucchini and set aside. Mash banana and set aside. In a mixing bowl, beat eggs, sugar, and vegetable oil until combined. Add flour, baking powder, baking soda, cinnamon, sea salt, and vanilla extract. Stir only until incorporated. Fold in shredded zucchini and mashed bananas. Stir slightly until blended. Pour into prepared loaf pan. Whisk together sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter. Bake 45-55 minutes, or until cake tester comes out clean. Remove from oven and allow bread to cool 10 minutes before removing from pan. Cool Zucchini ‘Nana Bread on a wire rack before slicing.

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