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Last week’s heat wave diminished and it put me in the mood to do some baking.  Our organic food delivery service dropped off a ton of zucchini this week (ours aren’t ready to harvest yet) so I made banana zucchini bread.  My version has cranberries and a little bit of fresh ginger which I think go great in the moist bread.  We ended up snacking on it morning, noon and night.

Banana Zucchini Bread with Cranberries
2/3 cup nondairy milk (note: rice milk not recommended; soy or almond work better)
1 tsp vinegar (I used coconut vinegar)
2 bananas, mashed
1 tsp vanilla extract
3/4 cup canola oil
2/3 cup packed brown sugar
1 cup grated zucchini (about 2 zucchini)
2 cups whole wheat pastry flour
1 cup all purpose flour
1/2 tbsp cinnamon
1/2 tbsp fresh ginger (add more if you like a gingerbread taste)
1/2 tbsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/4 tsp nutmeg
1/2 cup dried cranberries
1/2 cup nuts (optional)

Add the vinegar to the nondairy milk and let sit for ten minutes to create a buttermilk that will help the bread rise.  Combine the banana, vanilla, oil and sugar in a food processor.  Once mixed, add the zucchini and gently combine.  In a large bowl, mix the flours, baking powder, baking soda, ginger, salt and spices.  Pour the cranberries (and nuts if using) into a bowl.  Scoop out about two tablespoons of the flour mixture and add to the cranberries and nuts, stirring to coat.  This will help the cranberries and nuts to not get stuck together and clump to the bottom of the bread.  Add the banana mixture to the flour mixture and stir gently until just combined.  Add the cranberries and nuts and stir gently again, careful not to over-mix.  Pour into a greased 8 x 8 inch square pan.  Smooth out and sprinkle with cinnamon.  Bake at 350 degrees for 50-60 minutes or until golden brown on top and a toothpick comes out clean.

Allow to cool in the pan for about ten minutes before slicing into squares and serving.