I love banana bread. It’s one of the first things I learned to bake (I had a great recipe from a co-worker who would make banana bread every Friday for the creative team…what a guy!) I love that serve as either a snack or a quick breakfast on the run. But I wanted some variation (there’s just so many times I can add chocolate chips, walnuts, or raisins to my banana bread).
The batter will seem a little on the dry side, but don't worry,
the zucchini will change the texture.
So, during my screenwriting days, I received a recipe from a fellow writer that combined both easy baking, and a vegetable (who doesn’t love baking that’s actually GOOD for you!). If you’re ambitious, zucchini is easy to grow in the garden, so you can have plenty of this at your disposal. This is also easy to freeze, and the recipe makes 2 loaves...one for now, one to freeze for later! Perfect for those busy school mornings.
(makes 2 loaves, or approx. 24 servings)Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (1 small zucchini= approx. 1 cup shredded zucchini)
- Grease and flour two- 8 x 4 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs, oil, vanilla, and sugar together in a large bowl, until creamed.
- Add (in order, and mix in between additions): salt, baking powder, baking soda, cinnamon, and flour. Beat well.
- Stir in shredded zucchini until well combined.
- Pour batter into prepared loaf pans.
- Bake for approx. 60 minutes or until tester inserted in the centre comes out clean. Cool on rack for 20 minutes. Remove bread from pan, and completely cool.
Now that’s healthy baking!