Zucchini Banana Bread

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Zucchini Banana Bread

So, it’s a Sunday morning and the baby is sleeping, Husband got called into work and what do I do? Do I plan my lessons for the week? No. Do I clean the bathroom like I said I was going to? No. Do I catch up on my reading? No. I decide to bake. Growing up, my grandmother always grew zucchini in her garden. The soil in Illinois is so rich that you get ridiculous amounts of whatever you grow. My grandmother used to take the zucchini and make the most delightful bread with it. I had an extra squash from my last Washington’s Green Grocer delivery that needed to be used up, so what better way to use it but in a delightful quick bread? Unfortunately, I didn’t have enough to make a pure zucchini bread, but I did have some nice bananas to add. Thus, zucchini banana bread was born.

I took a recipe from allrecipes.com and Frankensteined it a little bit to produce this gem:

 Zucchini Banana Bread
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
3/4 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 cups wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

  1. Preheat oven to 325 degrees F.  Grease and flour three 8×4 inch bread loaf pans. You can use 2, but I like to make smaller loaves to trick myself into eating less.
  2. In a medium bowl, combine the flowers, salt, baking powder, baking soda, and cinnamon.
  3. In a large bowl, beat eggs until light yellow and frothy.
  4. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; beat together until well combined.
  5. Gradually mix in the dry ingredients until well combined. As a fair warning, the batter is denser than normal quick breads because of the whole wheat flour. It looks a lot more like cookie dough, but trust me. It’s good.
  6. Stir in the nuts.
  7. Divide the batter evenly between the loaf pans.
  8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

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