Fighting the zucchini glut and making use of leftovers, that’s this bread, which is super delicious and moist, too. Zucchini and bananas make the bread moist, without noticing both in flavour. Cinnamon and mixed spices (or pumpkin pie spice) bring the right flavour. Although it might not be the right season for these spices yet, the rain and the cold wind make me feel like it is. Pecans are making the bread special. If you don’t like pecans, you can use walnuts or brazil nuts or other nuts instead, of course. But for me pecans are the queens of nuts, especially when it comes to baking.
With this cake you’ll get rid of a middle sized zucchini and also 1-2 overripe bananas. And who doesn’t has overripe bananas at home? I mostly buy bananas for that purpose, becoming old and black. Hehe, and then I turn them into bread of muffins. Because with bananas, days later they are still moist. You can also add some chocolate chips to the dough, but as they are already an ingredient in my favourite banana bread (which I will post another time, out of zucchini season), I prefer nuts here.
By the way, the dough is made without the addition of any fat and if you substitute the wheat flour with rice flour, it’s gluten free, too.
This bread is real comfort food. Especially with this dirty weather here these days. Perfect to snuggle on the couch with a piece of bread, accompanied by a cup of tea or cocoa, browsing through a cookbook.
Two years ago: Melon Ice Cream
Zucchini-Banana-Bread with Pecans
adapted from Red Velvet and Chocolate Heartache by Harry Eastwood
yields: one loaf or 7 miniture loafs
1-2 overripe bananas, peeled (etwa 140 g) and mashed with a fork
140 g sugar
1 middle sized zucchini, topped, tailed (150 – 200 g), finely grated
150 g wheat flour / rice flour
2 tsp baking powder
pinch of salt
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp mixed spice / pumpkin pie spice
50 g pecans, finely chopped
Preheat the oven to 180° C.
Butter the loaf tin.
Whisk the eggs with the sugar in a large mixing bowl, until pale and light. First whisk in the mashed banana, then the grated zucchini. Finally add the flour, salt, baking powder, vanilla extract and the spices and whisk until fully incorporated. Fold in the pecans.
Pour the mixture into the loaf tin and bake for 45 minutes. If you use miniature loaf tins the breads only need to be baked for 30-35 minutes.
Remove the bread from the oven and leave to cool in the tin for 10 minutes. Remove from the tin.