When I was little, my mother always made banana bread with godforsaken black, overripe bananas that she would keep in the freezer. I think overripe bananas are terrifying and I do not want them anywhere near my freezer. Or in my bread.
So I tweaked my mom’s terrifying black banana bread recipe and came up with zucchini bread. And by tweaked, I mean I substituted zucchinis for bananas.
Also, please note I do not bake. The altitude in Colorado can make baking tricky and this is the one thing that I can pull off and it is delicious. Seriously, this is ridiculously easy.
Zucchini Bread (so easy a monkey could bake it)
3 cups flour (Use whatever you like, I prefer spelt flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup oil (I use coconut oil)
3/4 cup organic raw sugar
3 teaspoons vanilla extract
Splash or two of coconut milk (optional)
2 cups grated zucchini
1 cup chopped pecans (totally optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. I usually add a few splashes of coconut milk, but this is up to you. The bread will be very dense without the liquid, I like the bread a bit lighter. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan. Or just watch as your family devours it straight from the pan. Either way.
