Something utterly and completely mind-boggling occurred in the house this morning.
no, I didn’t short circuit, blow up or set fire to anything thankyouverymuch for asking.
Anyway, what happened that was so surprising was that Sabrina actually ate a piece of this bread. Now now, I know that isn’t CNN-worthy news, but you have to understand she avoids bananas like most people avoid the IRS.
Which is to say she avoids them religiously.
Both of them.
Truth be told, the original recipe didn’t call for banana… but I had one straggler left on the counter and felt sorry for it.
I know, I know…..
Chocolate Zucchini Banana Bread – adapted from Taste of Home
1 1/2 cups sugar
1 cup canola oil
1 mashed banana
3 tsp. vanilla extract
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs, vanilla and banana until well blended. Combine the flour, cocoa, baking soda, cinnamon and baking powder; gently stir into sugar mixture until blended. Stir in zucchini. Divide mixture between two 8 inch loaf pans that have been coated with cooking spray.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves