It’s zucchini season and no doubt if you have zucchini growing in your garden or you’ve visited the farmer’s market or the grocery store lately you’ve seen it everywhere.
I’ve seen it on sale like crazy, and I don’t have any zucchini plants growing in my garden. I did, but they got eaten by snails or slugs or something. 😦
Anyway, I actually found this recipe because I had some bananas that were on the verge of going bad and didn’t really feel like freezing them plus I had some frozen zucchini from early spring; that I needed to get rid of (we’re working on eating through everything in our freezer) so I thought I’d make some banana/zucchini bread to use it up!
I found the original recipe on Allrecipes.com (click here for the link) but as always, I modified it a bit.
So here’s my modified version:
Beat 3 eggs til they are foamy.
3/4 cup olive oil,
1 cup organic sugar,
1 cup grated (and extra juice squeezed out if it’s been frozen) zucchini
3 bananas, mashed
1 tsp vanilla
I didn’t actually mash up the bananas first since I was using my stand mixer- it did the job just fine for me.
Next, add your dry ingredients.
3 1/2 cups whole wheat flour
2 tsp. cinnamon
1/8 tsp. allspice
1 1/2 tsp baking powder
1 tsp baking soda
Mix again, til everything is well combined.
Pour into two greased loaf pans and stick in a 325F oven for 50 min,
or until a knife comes out clean when you poke it into the middle of the loaf.
I only used 1/2 cup of oil because 3/4 sounded like too much, but then my bread ended up a bit dry. Not horrible, but I should’ve just followed the directions there! Or added another egg or something.
I like how it turned out though, minus the slight dryness.
Hubby says it isn’t dry, but I think it is just a tad.
We’ve already eaten one of the loaves, and the other one will probably be gone by tomorrow afternoon.
So if you have some zucchini sitting around waiting to be used, go ahead and make some zucchini bread! 🙂