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."