Zucchini Bread

Cooking spray
1 large ripe banana (or 2 small ones)
2 high-omega eggs
1 teaspoon vanilla extract
¼ cup canola oil
1 cup grated zucchini
½ cup oat bran 
¾ cup whole-wheat flour 
½ cup ground flaxseed 
¾ cup (3 ounces) walnut pieces 
½ cup (4 ounces) raisins
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon

Preheat oven to 350°F. Coat a 9 x5 loaf pan or twelve 2½-inch muffin cups with cooking spray (or with a little oil and a dusting of flour). In a blender or food processor, puree banana. Gradually add eggs and vanilla, and beat until smooth. Gradually add oil, and beat to combine. Pour the mixture into a large bowl, and stir in zucchini.
In a separate bowl, combine remaining ingredients. Add to the zucchini mixture, and blend thoroughly. Pour batter into prepared pan or muffin tin. Bake about 45 minutes for the loaf pan or 25 minutes for muffins. Bread is done when a toothpick inserted in center comes out dry.
Makes 12 servings.