Download on the App Store
340e9718 c490 4770 beb9 73cc2f84c78c  2016 06 12 22 43 25
Food52
Food52

Rachael Strecher's zucchini bread is full of smart tricks and tweaks you'll want to try out yourselves.

Here's how she made it: "Banana zucchini bread: why not combine two nice, similar things? I had some zucchini I needed to use and one old banana languishing in the fridge. The result was way better than expected. I used the zucchini bread recipe from the Joy of Cooking, replacing some of the zucchini with a banana I'd mashed up and soaked in strong black coffee (a trick from the perfect banana bread recipe from the Moosewood cookbook). I also replaced most of the flour with spelt flour, and lined the pan with butter and sesame seeds for an easy release. And cut the sugar a bit since I knew the banana would add sweetness. Chocolate chunks, of course."