Try this zucchini banana oat bread recipe
- Carbohydrate 460.593302417244 g
- Cholesterol 501.116666660039 mg
- Fat 427.957052159005 g
- Fiber 36.6667367568501 g
- Protein 57.7827097261978 g
- Saturated Fat 138.03770728858 g
- Serving Size 1 1 recipe (1985g)
- Sodium 57506.6863067819 mg
- Sugar 423.926565660394 g
- Trans Fat 18.4284347122403 g
- Calories 5786 calories
Step-by-step
- Heat oven to 350 and prepare loaf pans. (I used three small loaf pans)
- In large bowl add flour, baking soda, baking powder, salt, cinnamon and oats. Stir together.
- In a smaller bowl combine sugar, eggs, oil, vanilla and mashed banana. Pour sugar mixture into flour mixture and stir by hand. Add in zucchini and mix until well incorporated.
- Bake for 35-45 minutes or until bread pulls away from sides of pan and an inserted toothpick is removed clean.
The Moisture Paradox
Swapping coconut oil for canola changes the fat profile and adds an unwanted tropical fragrance that overpowers the cinnamon. Zucchini releases massive amounts of water as it bakes, transforming a promising batter into a sodden mess unless properly controlled. Squeeze the shredded vegetable through a clean tea towel until no more liquid drips out before combining it with the dry ingredients.The Mixing Discipline
Overworking quick bread starches activates gluten and creates tunnels inside the crumb, resulting in a tough loaf. Fold the wet and dry components together using a rubber spatula just until flour streaks disappear, stopping immediately even if the batter looks slightly lumpy. Three small loaf pans require thirty-five to forty-five minutes at 350 degrees Fahrenheit, shrinking slightly from the edges when fully done.Serving Context
Pair slices with strongly brewed black coffee or unsweetened Earl Grey tea to balance the high sugar content. The slight bitterness cuts through the rich crumb without requiring extra butter or spreads on the plate.
