A little different spin on a classic. Honey instead of granulated sugar cuts the sweetness and adds a little moisture to this bread. While the bread is really good the first day, I wrap mine in foil (to maintain the moisture) and put it in the refrigerator so that the zucchini’s moisture can do it’s work. The second and third day, if it lasts that long, the bread gets better and better. I try and double the ingredients to make two loaves, then freeze the wrapped bread (in a Ziplock freezer bag) to enjoy later.
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1 cup mashed overripe (black skins) banana (about 2 medium sized bananas)
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups zucchini, shredded (do not drain the natural moisture)
- Preheat oven to 350° F
- Beat together the oil and honey in a stand mixer
- Add in the mashed banana, eggs, and vanilla
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt
- Add the dry ingredients into the wet and stir on low until just combined
- Using a spoon fold in the zucchini
- Spray a loaf pan with cooking spay and pour in batter
- Sprinkle a bit of nutmeg and cinnamon on top of the batter if you want to
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean – do not undercook
I like to serve this with whipped cream cheese with a touch of nutmeg in it.
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