Zucchini Banana bread

This is what happens when coop order has zucchini and bananas - a best of quick breads combination. This recipe is adapted from the America's test kitchen version of both recipes.

1 small-ish zucchini
2 bananas
2 eggs
1/4 cup plain yogurt
1 Tbs Lemon juice
6 Tbs butter
3/4 cup pecans
2 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder

1. A key principle here is to eliminate the extra juice from the zucchini and bananas so you can get more flavor. For the Zucchini- grate it and toss with 2Tbs sugar and place in a paper towel lined colander to drain. For the Bananas- place in a glass dish, cover with plastic wrap and microwave for 2 min to get the juice out - alternatively use frozen bananas which juice easily when defrosted. Put the bananas in the paper towel lined colander with the zucchini and leave it all to drip for about 30 min.

2. Toast the pecans over medium high heat for a few minutes (or in the oven) - chop to desired consistency and allow to cool.
2a. melt the butter in the microwave and let it cool.

3. Combine the flour,remaining sugar, cinnamon, baking powder, baking soda, salt and toasted nuts in a large bowl

4. combine eggs, yogurt, lemon juice, vanilla and melted butter in a medium bowl and beat well.

5. squeeze and bananas and Zucchini in the paper towel to get out all the juice, then add them to the wet ingrediants and mix well.

6. add wet to dry and stir until just combined.

7. put in a buttered and floured loaf pan and bake at 350 for about 50-55min or until a toothpick comes out clean.