Serves 8, Prep Time: 15 minutes, plus cooling time, Cook Time a little over an hour

3 tablespoons unsalted butter, melted; plus soft butter for greasing
2 1/2 cups whole wheat pastry flour
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
3 very ripe bananas, mashed
1/2 cup grated zucchini
1/4 cup buttermilk
2 large eggs, at room temperature
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup ricotta cheese
1/4 cup apricot preserves

1. Preheat oven to 350F and adjust rack to middle position. Have kids grease an 8-by 4-inch loaf pan with soft butter; set aside.

2. Kids can whisk flour, sugar, salt and baking soda in a large mixing bowl. Then they can carefully stir together melted butter, bananas, zucchini, buttermilk, eggs, oil and vanilla in a medium bowl. Pour wet ingredients into dry and let kids gently stir until just blended.

3. Pour batter into prepared loaf pan and bake 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Cool 10 minutes, then run a knife around the edges to loosen. Turn loaf out onto a wire rack and cool completely. The bread may be prepared a day in advance.

4. To make the bruschetta, preheat oven to 350F. Cut banana bread into 8 slices and place in a single layer on a sheet pan. Bake 10 to 12 minutes, until toasted. Remove from oven and cool to room temperature.

5. When ready to serve, kids can spread 2 tablespoons ricotta cheese on each piece of bread and add a dollop of preserves on top.

Excerpted from Deliciously Organic by Carrie Vitt, published by International Focus Press. Copyright © 2010.