Last weekend we fled dreary Seattle and enjoyed three days in Plain, WA. It was our first weekend away of 2016, which is hard to believe since we usually get out of town often. It's just been so rainy! We skied, hiked, ran, enjoyed Nate and Valerie's good company, devoured many slices of Val's incredible sourdough pizza, and ate zucchini banana bread. We came back re-energized and ready to take on the last few weeks of winter.
|Powder Saturday at Stevens. Snow was still good at 4:00 even though half of Seattle came up to ski.|
|Sunday snowshoe shenanigans: Jon used his snowshoes to kick snow off of some logs so we could cross a creek and find Twin Lakes..|
|We didn't find Twin Lakes, but we got 1800' of elevation gain in, some good views, and a moment of pizza bliss on the way down.|
In honor of the weekend, here is the recipe! Not to sweet and very satisfying, this quick bread is loaded with fruit, vegetables, nuts, eggs, coconut, and coconut oil. Jon loves to put butter on it, but it’s wonderful all on its own, especially on the trail. A few times a year, I make a double batch of this, freeze it all, and then pull it out for weekend trips. We shred and freeze garden zucchini in the summer, then use it in this recipe.
- 3 C all-purpose flour, whole what, or a combination of the two. (I use einkorn wheat, which has a lighter texture than standard whole wheat flour.)
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 2+ tsp cinnamon
- 1 tsp salt
- 4 eggs, room temperature if possible
- 1 C sugar (I use the slightly less processed evaporated cane juice type of sugar)
- 1 C extra virgin coconut oil, melted
- 3 ripe bananas, mashed
- 1.5 - 2 C grated zucchini (you can press the water out if you want, but I don’t)
- 1.5 C chopped walnuts
- 0.5 C finely shredded unsweetened coconut
- Preheat the oven to 350.
- Grease two standard bread pans.
- Sift dry ingredients and set aside.
- In a large bowl, mix eggs with a fork or whisk. Add sugar and oil, mix well. (Note that cold eggs may cause the coconut oil to harden a bit. This is OK, but it's better to either use room temperature eggs or to gently heat the mixture back up so that the oil melts again.) Stir in mashed bananas and coconut flakes.
- Add the flour mixture and stir gently with a spatula until no flour remains.
- Fold in the zucchini and walnuts. Pour into bread pans.
- Bake 55-60 minutes until a toothpick comes out clean. This loaf will get quite brown and toasty on the top, but since it is so dense it may not be done inside when the top looks golden brown. Mine usually comes out quite a dark shade of brown, but it isn’t burned. Sometimes I have had to bake it slightly longer than 60 minutes.
- Cool in pans for 10 minutes, then carefully remove from pans to cool completely.
- Flavors come out best when it’s completely cooled. Freezes very well.