This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.
-Christine Wilson, Sellersville, Pennsylvania
Grated carrots and zucchini, plus raisins and walnuts, bring a wonderful blend of flavors to this out-of-the-ordinary banana bread. The recipe comes from Margaret Hinman of Burlington, Iowa, whose 92-year-old aunt shared it with her.
I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moisture—and it worked.