Zucchini Banana Bread

Zucchini Banana Bread Makes 1 9X5-INCH LOAF 1 large egg 1/2 cup light brown sugar, packed 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup granulated sugar 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions) 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch salt, optional and to taste 1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist) 3/4 to 1 cup mashed ripe bananas (about 2 medium/large bananas) 1/2 cup walnuts, raisins, etc., optional Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy. In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary. Turn batter out into the prepared pan , smoothing the top lightly with a spatula. Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.