Happy Monday ya’ll! It’s been a rough weekend over here. Our sweet little boy has asthma and unfortunately when he has a cold, it goes south really fast. Luckily we were able to keep him out of the emergency room this time and get him the medication he needed for his little lungs to get some good oxygen flow and he’s doing a little better now. The one fortunate thing that came from this weekend was that I was able to get some work done and get some blog posts done, including this one! My new Zucchini Banana Bread. I had a handful of extra zucchinis that I didn’t want to turn into my regular Chocolate Chip Zucchini Bread and I just happened to notice some brown bananas that were needing to be used so I guess it was fate that this recipe came together!
I decided to start with a basic banana bread base and then added some zucchini from my garden. To be honest, you can’t taste the zucchini, but who would want to anyway? The zucchini makes the bread extra moist and adds lots of nutrients to the bread, making us feel a little better about eating it! The best part about this bread is the crunchy cinnamon sugar topping. It adds the perfect amount of crunch to each bite!
Tips & Tricks:
- Make sure and use really ripe bananas for this recipe, the riper the better!
- My favorite way to shred zucchini is with a food processor with a shredding attachment, so much easier than shredding with a cheese grater so use one if you have one!
- Don’t skip the step where you squeeze out all the excess moisture out of the zucchini! My favorite way to do so is by putting all the shredded zucchini into the center of a really thin dish towel, then wrapping the towel all around the zucchini and then ringing out all the juices over the sink.