Very Moist Zucchini-Banana Bread

"Good Food"

09/08/2010

You will love this cake, also called tea bread, as its mysterious flavor and moisture comes from a ripe banana and a zucchini!

1 large zucchini, about 10 ounces
2 extra-large eggs
3/4 cup turbinado sugar (or sugar in the Raw)
2/3 cup olive oil (plus more for greasing the pan)
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 very ripe medium banana
1/2 cup golden raisins
1-1/2 cups self-rising flour

1. Preheat the oven to 350 degrees.

2. Wash the zucchini and dry; do not peel. Grate the zucchini on the large holes of a box grater to get 2 cups. With clean hands, squeeze the zucchini dry.

3. In the bowl of an electric mixer, beat the eggs and sugar on medium-high for 3 minutes. Add the oil, vanilla and cinnamon and beat for 30 seconds. Peel the banana and break it into small pieces. Add the banana to the bowl. Beat until the banana is incorporated and the mixture is smooth. Stir in the zucchini and raisins, then stir in flour and mix well.

4. Lightly oil a nonstick 8-x-4 inch loaf pan. Pour in the batter and bake 50 to 55 minutes, until firm and golden. Remove from the oven and let cool. Turn bread out of pan and slice.

Yield: Serves 8.