Banana Zucchini Bread

Good morning!  After a terrible, horrible, no good, very bad run yesterday (7 miles and I took like 15 breaks) and the pool closing due to a thunderstorm after a whopping 10 minute swim, I took stock of our overripe bananas and abundance of zucchini from our CSA and perused Pinterest to cheer myself up.  Result: a delicious banana zucchini bread, mostly following this recipe.  It was incredibly easy to make, and 16 hours later, the loaf is gone.  I think it was a hit.

banana zucchini bread

Banana Zucchini Bread:

  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 egg
  • 2 mashed overripe bananas
  • 2.5 tsp vanilla
  • 1.5 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 heaping tsp cinnamon
  • 1 cup shredded zucchini

Preheat oven to 350 degrees Fahrenheit (325 if using convection).  Mix sugar and oil.  Add egg, bananas, and vanilla.  Mix together dry ingredients and pour into wet.  Add zucchini.  Pour into greased 9 x 5 loaf pan and bake for 50 minutes or until done.  Let cool at least 20 minutes.

The bread is dense, flavorful, and gets moister (is that a word? ew) as it sets due to the zucchini.  You can also add chopped nuts, chocolate chips, raisins, or dried berries!

It made for a delicious addition to my breakfast this morning after my running buddy and I had a pretty strong workout.  20 minute warm-up, drills, 6 x [4:00 hard, 1:30 easy], 20 minute cool-down for a total of 9-10 miles.  Even with high humidity and some hills thrown in there, we killed it. Maybe because we knew we had the bread to look forward to at the end 🙂

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