Tuesday, July 15

Zucchini Banana Bread

A combining of recipes. One was from Laurel's Kitchen, a favorite of mine, but it's vegetarian so I tend to change things up there. This turned out really well. Very much a banana bread, and it's lower in fat, too. It's really moist because of the zucchini so you won't miss the fat at all!

Zucchini Banana Bread

Cream together:
1/3 c melted butter or coconut oil
1/3 c sucanat

Beat in
4 bananas, mashed (about 1 1/2 cups)
2 eggs
1/2 tsp vanilla
1 c shredded zucchini or other summer squash yellow would blend in really well

In another bowl, mix together
1 1/2 c whole wheat flour today I used a mix of soft wheat and hard wheat flours that were leftovers from my baking on Saturday
1/2 c wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Add the dry ingredients to the wet, then stir in 1/2 c chopped nuts.

Pour into prepared 9x5 inch loaf pan and bake at 350 for 50-60 minutes.

I think this would also make good muffins. I'll let you know how those turn out next week! :P


:)E said...

I didn't have wheat germ, so i subbed cocoa powder instead, plus a drizzle of honey. This was fabulous!!! Next time i might increase the sucanat to 1/2 cup...i have a sweet tooth:) I also baked it in a 13X9 pan...it's quicker than using a traditional bread pan:)

noelle said...

:)e, that's funny. I ran out of wheat germ the second time I made it so I just used about 1/4 c whole wheat flour and 1/4 c flax meal. Cocoa powder is a MUCH better idea! lol