So begins the Season of Zucchini!

Growing up in the midwest, this is a right of passage, how many ways can you use zucchini? Through the years I have had it every which way, relish, pie, cake, bread, cookies and many more. Stay tuned for the next two weeks as I post some old (but revised!) and some new recipes that I think are yummy! Plus you get the added benefit of those fresh garden veggies in a new way!

I also grate and freeze zucchini to use throughout the winter months. Just be sure to drain the water when it defrosts thoroughly or your recipe will be soggy!

Banana Zucchini Bread!
1/2 cup agave
1/3 cup olive oil
1 teaspoon vanilla
2 eggs
1 cup mashed bananas
1 1/4 cup whole grain flour
1/2 teaspoon salt
1 teaspoon soda
1/2 cup nuts your choice or not
1/2 cup zucchini
a pinch of cinnamon, nutmeg and ginger
Combine all, spread into a greased bread pan. Bake at 325 for 55 minutes or until a toothpick comes out clean. Let cool but not too much, eat and enjoy!

Sidenote..I use light agave with this as this bread gets really brown with the dark amber, if you don’t mind that you can use either!

This entry was posted in Bread, Cakes & Desserts, Eggs, Recipes, Sugar Free, Zucchini. Bookmark the permalink.

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