It’s Hallowe’en, I have just carved my pumpkin, and my original, childhood VHS copy of “Hocus Pocus” is playing in the VCR. What could possibly make this day more wonderful? If you’re thinking “baking with squash from the fall harvest”, you and I would be on the same page.
Zucchini is my second favourite type of squash to bake with (after pumpkin, of course) and, luckily for me, a neighbour keeps dropping off mammoth super-zucchinis from her squash patch. We have shredded and frozen multiple already, but the freezer is getting mighty full and I had one left to deal with. Just to give you an idea of the size of this sucker, from this one zucchini I made a huge pot of Ratatouille Soup (with double the zucc), four zucchini loaves, and still froze three cups. SERIOUSLY. Massive.
Do any of you have the same problem? Here’s a delicious way to deal with it.
Chocolate Chip Banana Zucchini Loaf
- 2 large or 3 medium bananas, mashed
- 1 cup vegetable oil
- 2 cups cane sugar
- 2 cups raw zucchini, grated
- 3 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 cup nuts
- ½ cup chocolate chips
- ¼ cup water
Preheat oven to 325°F. Grease two 9″ x 5″ loaf pans and set aside.
Shred your zucchini. Here was mine, with a huge chunk of it already bubbling away in a pot of soup.
Pack the shredded zucchini into a measuring cup and squeeze out some of the liquid. You don’t want it bone dry, just not positively swimming in zucc juice.
Mash your bananas into submission. We had Behemoth bananas on steroids from our store, so two were plenty for my purposes. If you have regular, non-Hulk bananas use three.
Mix bananas, sugar, zucchini, oil, and vanilla together in a large mixing bowl.
In a separate mixing bowl sift together flour, cinnamon, pumpkin pie spice (mmmmmmm!), baking soda & powder, and salt.
Add dry ingredients to wet in batches and mix to combine until smooth. Add nuts (chopped walnuts were what I used, but use what you’ve got/like), chocolate chips, and water. You can adjust the amount of water if your batter doesn’t look quite the right consistency. Use your judgement.
Pour batter evenly into two loaf pans and bake for approximately 1 hour, or until a toothpick comes out clean. I rotated my pans after 30 minutes.
Cool on a rack in pans for 10 minutes, remove from pans and continue to cool on rack until completely cooled.
Slice & serve! The sheer amount of fruits and veggies crammed into this dessert meant it was moist and the spices gave it a delightful, autumn flavour.
This was a big hit on the ol’ homestead, but then again I’ve never known a banana or a zucchini loaf to fail in this crowd. We’ll definitely be making this again with some of the 4,396 cups of frozen zucc down in the deep freeze.
Happy Hallowe’en and Happy Harvest Baking! Remember: If at this time of year it ain’t packed with fresh squash and pumpkin pie spice, it ain’t right.