Banana zucchini bread

Recent Eats

Here are some recent (and tasty) eats:French toast! With maple syrup 🙂

Butternut squash soup. Perfect for fall.

Honey baked tofu.

Banana zucchini bread. A delicious way to use up extra zucchini and bananas.

Biscuit chicken pot pie. Recipe to come? Possibly.. if anyone is interested.

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That’s all I have for recent eats. My eats haven’t been too adventurous lately. Lots of quick stuff like Lara Bars, fruit, and leftovers = what I pack for lunch/snacks at school. Why yes, I pack my lunch and I’m in college. It saves $$!

Speaking of school, I’m off to study some Spanish. I have my first Spanish test of the semester on Wednesday. EEK. 

Adiós 😉

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Bible verse of the day: “Even to your old age and gray hairs I am he, I am he who will sustain you. I have made you and I will carry you; I will sustain you and I will rescue you.” Isaiah 46:4

Banana Zucchini Bread

Ingredients:
3 medium-sized ripe bananas
2 eggs
1/2 cup sugar (brown sugar, honey, or agave nectar)
1 teaspoon vanilla extract
1 3/4 cup all purpose flour (or whole wheat pastry flour, if desired)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 cup shredded zucchini (about 1 medium)

Directions:
1. Preheat oven to 350* and grease a loaf pan.
2. In a large bowl, mash the bananas. Add eggs, sugar, and vanilla. Beat until smooth.
3. In a medium-sized bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Whisk until combined and add to the liquid mixture.
4. Fold in the zucchini and pour into load pan. Lick bowl (jk… not really).
5. Bake for 50-60 minutes, or until a toothpick inserted in the bread comes out clean and the top of the bread is golden brown.
6. Cool for 30 minutes and turn the loaf onto a wire rack to fully cool. Enjoy!