Banana Zucchini Bread
It’s August, and that means Zucchini is plentiful and ready to be harvested! There are so many different ways to eat this summer squash, but I think one of the most interesting and delicious ways to use it, is to bake with it! It may seem unusual to put a vegetable in a sweet bread, but the squash makes the bread undeniably moist, adds fiber and gives the bread a boost of vitamins and minerals! This Banana Zucchini Bread is perfect for breakfast, snack, and freezes really well for later use.
You Will Need:
(This Recipe Makes 1 Loaf in 9×5″ pan, I doubled the recipe and made 2 loaves.)
Based off of the recipe on www.wellplated.com
- 2 Eggs
- 2 Cups of raw Zucchini
- 1 cup of mashed Banana
- 1/3 cup of Honey
- 1/4 cup Sugar
- 1/4 cup Coconut oil
- 1 1/2 tsp. Vanilla
- 1 1/2 tsp. Cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. Baking powder
- 1/2 tsp Salt
- 2 cups of Flour
- 1/2 cup of nuts, OR chocolate chips, raisins, butterscotch chips, etc. Any add in’s that you like!
- Preheat your oven to 350 degrees
2. Wash, and peel Zucchini. Cut into chunks and place into a food processor. Process the zucchini until it breaks down into fine pieces.
3. Place processed zucchini in cheese cloth or a towel, and squeeze the excess liquid. (The dryer the zucchini the less dense the bread will be.)
4. Combine all of the wet ingredients into a bowl. ( Eggs, Zucchini, Banana, Honey, Coconut oil, vanilla).
5. Combine dry ingredients into another bowl. (Sugar, Cinnamon, Nutmeg, Baking Powder, Salt, Flour, Add-ins).
5. Slowly combine the wet ingredients into the dry. Do not over-mix, your bread will become tough!
6. Line a 9×5 bread pan with parchment, or grease with oil or butter. Fill your pan and place into oven at 350 degrees. Bake for approx. 1- 1 1/2 hours. Bread is done when middle is no longer wet, stick a chopstick or knife in the middle to check. If Bread becomes too brown but isn’t baked through, simply place a piece of foil on top.
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