The tomato part was a no brainer–gazpacho in fact the recipe for that is just a click away. This time I made two batches one with red and another with green zebra tomatoes to create an array of colors.
Since I noticed that we had a few bananas on the verge of over ripe, I decided any recipe had to have zucchinis and bananas.
This proved a bit more of a challenge–zucchini pancakes didn’t seem to fit with the sweetness of bananas. I then thought about a bread with bananas AND zucchinis. My search lead to this wonderful recipe from Valerie Patterson of Hidden Oaks Inn, Sonoma, CA
ZUCCHINI BANANA BREAD
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 cup vegetable oil (or for a lower fat version use 1/2 cup oil and 1/2 cup applesauce)
- 3 eggs
- 2 cups sugar
- 1 tablespoon vanilla
- 1 teaspoon banana extract
- 2 cups ripe bananas, mashed (about 3 bananas)
- 2 cups unpeeled and shredded/grated zucchini
- 1 cup chopped walnuts (original recipe said these were optional unless you’re allergic add the walnuts they give it crunch.)
- Combine flour, soda, salt, cinnamon and baking powder. Combine in a bowl and set aside.
- In a separate bowl combine and mix together the oil, eggs, sugar, vanilla and banana extract. Once combined add smushed bananas, grated zucchini and walnuts.
- Stir in the flour mixture until fully incorporated. Pour batter into two well greased loaf pans and bake in 350 oven for about 55 minutes or until a knife inserted into loaf comes out clean.