Happy Friday! This week has crept by at a snail’s pace (probably because I’m excited for all that’s going on this weekend). Tomorrow I’m tacking a 9-mile run before getting a massage (woo hoo!). There’s also Irish Fest, a fun blogger’s brunch and trolling the farmers market (but not necessarily in that order).
If you’re heading to the market, or your garden is overflowing with zucchini, I’m sure you’ll appreciate these recipes. I posted about Potato Carrot Zucchini Pancakes last year and it’s remained one of the top-rated posts on the blog.
And this, my friends, may be the healthiest zucchini bread you’ll find (that still tastes good). It’s a Whole-Wheat Zucchini Banana Bread. Of course I had to smear some homemade lemon curd on top. (BTW, I canned this on July 22. This was the first time I popped open a jar…it worked!).
Whole Wheat Zucchini Banana Bread
Adapted from Delishhh
Yields: 1 Loaf | Prep Time: 20 minutes | Bake Time: 60 minutes
1/4 cup honey
1 banana, mashed
1/2 cup brown sugar
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 medium zucchini, grated
1/2 cup chopped walnuts
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.
Question: Any fun weekend plans? Favorite zucchini recipes? Feel free to link up!