I’ve never been a huge zucchini fan. I have found that it is generally not prepared well and turns out mushy and rather tasteless, even though it can be quite sweet and delicious when sautéed simply with butter, or delightful and fresh when served as a raw salad. But it was this zucchini bread recipe from Chef Ashley Christensen that really turned my view on the subject of zucchini.
And I have always loved banana bread. It was probably the item my mother baked most often throughout my childhood. After all, what’s better to do with mushy bananas? And inevitably, there is always a mushy banana leftover from the weekly bunch.
The recipe I have created below is really a hybrid of Ashley Christensen’s perfect zucchini bread, which is delicious and easy, and my favorite childhood banana bread. In my never-ending quest to eat copious amounts of baked goods, with butter, while trying to remain healthy I have added whole wheat flour and ground flax seed to make this a little less of a guilty indulgence. Did I mention this delicious treat is also nondairy?
The whole flax seeds, oats and pumpkin seeds on top add a nice crunch and yes add a little extra health factor, but you can leave those off if you prefer. And don’t you worry, even though this bread is packed with whole wheat, flax, fruit and veggies, I still slather mine with plenty of butter. You should too.
3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
2 Tbsp ground flax seed
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla
1 small-medium zucchini, coarsely shredded
1 banana, mashed
whole flax seeds, pumpkin seeds and oats (optional)
Preheat the oven to 375 degrees. Grease a loaf pan and coat it with sugar.
Mix the flours, flax seed, salt, cinnamon, baking soda and baking powder in a medium bowl.
Whisk together the eggs, oil and sugar. Add the vanilla, mashed banana and shredded zucchini.
Add wet mix into dry ingredients until combined. Pour batter into prepared pan. Top with whole flax seeds, pumpkin seeds and/or oats if desired.
Bake for 45-50 minutes or until a toothpick inserted comes out clean.