Sunday, February 19, 2012

Banana Zucchini Bread

I saw a picture of zucchini bread somewhere online last week and have been craving it ever since.  After browsing a few recipes, I came up with my own.  Rich's dad always added banana to his zucchini bread, so in honor of Bill this recipe boasts some banana!


Moist ingredients


Banana Zucchini Bread
  • 1 zucchini (grated, or shredded by a peeler if you don't have a grater...whoops!)
  • 1 ripe banana 
  • 2 eggs
  • 1 1/4 c whole wheat flour
  • 1/2 c brown sugar
  • 1/2 c plain greek yogurt
  • 1/4 c canola oil (i would have used applesauce, but we were out)
  • 2 tbsp milled flaxseed
  • 2 tbsp chia seeds
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tbsp cinnamon
  • sprinkle of salt
  • Preheat oven to 350 degrees.  Shred zucchini and dry with a paper towel.  
  • Combine all moist ingredients in large bowl (eggs, yogurt, vanilla, oil, brown sugar, and banana) and then add in the zucchini.
  • Combine dry ingredients in smaller bowl (flour, flax, chia seeds, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt). 
  • Slowly add the dry ingredients to the moist ingredients.  Be sure not to overstir.
  • Pour into a greased and floured loaf pan and place in oven for 50 minutes at 350 degrees or until toothpick comes out clean!
  • Spread with a little unsalted butter and enjoy! 

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