Whole Wheat Zucchini Banana Bread
I am always looking for things to do with my old bananas. When I saw this recipe Whole Wheat Zucchini Banana Bread recipe I knew I had to try it out. I had both items going bad and this was perfect timing. I ended up doing two loafs. One with Chocolate Chips and one with dates and walnuts. I do have to admit that the chocolate one was slightly better. And don’t forget to wrap your bread in a towel. It makes a huge difference. This bread will not only be gummy but it will dry out quickly.
Enjoy!
Whole Wheat Zucchini Banana Bread
Yield: 1 Loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
2 eggs
1/4 cup honey
1 cup mashed banana
1/2 cup brown sugar (or double the honey to omit brown sugar)
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat pastry flour (Optional Gluten Free Flour)
3/4 cup all-purpose flour (Optional Gluten Free Flour)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 medium zucchini, grated
1 cup chocolate chips, raisins, dried fruit, nuts, or a mixture of any of these
Directions:
Preheat oven to 350. Lightly grease a standard-sized loaf pan.
Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.
In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Mix into the egg/banana mixture just until combined.
Stir in the zucchini and chocolate chips, just until combined.
Pour into the loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean. Let rest for 20 minutes before removing from the loaf pan. Cool completely on a wire rack.
For best results, store loosely draped with a kitchen towel. Wrapping your bread in plastic or foil will result in gummy texture.
Adapted from: Marcus Samuelsson
One Year Ago: Summer Watermelon and Tomato Salad