Monday’s Monday’s, gloomy Monday’s, NOT TODAY! You know why, I have for you a recipe to use up all those zucchinis that you may have stockpiled from your garden, went crazy at the market buying, or like me, you may have been lucky enough to have received a generous, over sized, beautiful, baby like, yellow zucchini gift from a co-worker! I had several recipe ideas whirl through my head as I cradled this massive zucchini in my arms and I thought it was about time I tackled a scrumptious loaf of some sort, I’ve been shying away from this as for me baking doesn’t come as easily as cooking, I mean who wants to actually stick to measuring and mixing and watching through a tiny oven window… Well with it being right after zucchini galore season = A Good For You Zucchini Banana Bread was in order, boy did it turn out unreal, I’m glad I took it on!
You know me, always trying to tackle the impossible and create a “feel good” recipe with my own healthy flair for common recipes out there. I know there are thousands.. probably more, Banana Zucchini Breads out there, but this one is infused with my love, a serving of hidden veggies and a moist, give me another piece now, kinda feel. I think I even shocked my husband with it, I fed it to him and he said, that is gluten free… and healthy? YEP, SURE IS! The loaf was gone within a day and a half! It truly turned out unreal you guys. I substituted regular flour with Teff flour, a teeny tiny gluten free grain that packs huge nutritional benefits despite it’s tininess! I’ve baked and cooked with it before and thought, let’s try it out in creating my Banana Zucchini Bread, it’s mild nutty profile would compliment banana and chocolate well! It also is the leading grain for calcium content, 1 cup of cooked Teff has 123mg of calcium, what’s not to like about that?! I find Teff at almost every grocery store now a days, Bob’s Red Mill brand is lovely, or you can find it at Bulk Barn.
I try and bake with veggies whenever I can, zucchini is definitely a vegetable to cook with, it infuses itself and takes on every other flavor surrounding it and allows this bread to be so moist, it’s miraculous that it even holds together! You also will feel more than inclined to eat a piece or two, all in the name of getting your veggies and that calcium content in your diet, am I right? I also felt that I didn’t need to load this recipe up with sugar, the bananas and chocolate chips lend the perfect balance of sweetness, you don’t need a cup of sugar, I opted for 2 tbsp of coconut sugar due to it’s caramel taste/sweetness, it can even be omitted if you don’t like overly sweet treats. My Banana Zucchini Bread is also super easy to create, get your little minions (children or SO) to mash those bananas and grate up that zucchini for ya and it’s just mixing after that 🙂 Done and done. Well, here is the recipe for the masterpiece, oh and I suppose you want to know how to make it as well, yeah? Keep reading!
Here is what you’ll need to make my delicious Good For You Zucchini Banana Bread!
2 large ripe bananas – mashed (plus an extra sliced banana for topping if you want, it’s so pretty!)
1 cup loosely packed- finely grated zucchini (I used yellow, green will also work)
2 large eggs
1/3 cup unsweetened vanilla almond milk (or milk of your choice)
2 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup (120 gram) Teff flour (Bob’s Red Mill brand at most grocer’s or Bulk Barn)
1/2 cup (45 grams) rolled oats
2 tbsp coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp pink Himalayan salt
1/4 cup chocolate chips (I use Krisda or Foley’s no sugar added chocolate chips, cheapest in Save on Foods bulk section)
How to Make – Mix & Bake!
Preheat your oven to 350 Fahrenheit.
Grease a standard 8×4 loaf pan well, I use avocado oil.
Mash bananas and add to finely grated zucchini, along with all your other wet ingredients, mix well.
Mix all your dry ingredients together except the chocolate chips.
Add wet ingredients to dry ingredients and mix well.
Fold in chocolate chips or mixing of your choice, walnuts are also delicious!
Bake for 45-55 minutes, it will vary on your oven, use a toothpick to check, when the toothpick comes out clean with no wet better, it is done.
Let it cool then remove from pan and slice/serve!
BOOM, there it is! How stunning is that! Now get in there and enjoy 🙂 Thanks for following and trying my creations, sending my love to you all, XOXO! I hope the rest of your week is lovely, bring it on Fall!