This was a “We have a ton of veggies and fruit on the counter….what am I going to do before this goes bad?” day.
What better than to sneak vegetables into something my picky boys will want to eat??
Thus….the formation of our Zucchini Banana Bread.
I have tried several versions of this bread. My favorite version comes from Two Peas and Their Pod . I take their version and just switch it up a bit.
I love that our boys ask for more. I don’t mind giving them several pieces for breakfast….snack….dessert….
This is how we make our bread!
Zucchini Banana Bread
1 1/2 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large ripe bananas, mashed (about 1 cup)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 large egg
1/3 cup melted coconut oil
1 teaspoon vanilla extract
3/4 cup shredded zucchini (I accidentally tossed my shredder when we moved….so I used the blender and chopped it. Works like a charm.)
Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan and set aside. (I use spray form of Coconut oil)
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine mashed bananas, granulated sugar, dark brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in.
IMPORTANT STEP: Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
Pour into prepared pan and cook until toothpick poked in the middle comes out clean!
We usually don’t have a lot left over after one day. But, if you do you can wrap it up in the clear plastic stuff and it will be good for up to three days.
Have you tried this before?? What are your favorite versions?