Baking & Dessert

By Joanne Bruno | August 1, 2011

Photo: Joanne Bruno

Sometimes bad things happen on my counter. Like when bananas and zucchinis decide to rot themselves to death at exactly the same time.  (An unfortunate circumstance, if ever I’ve heard of one.)  That kind of thing can give you gray hairs if you let it.

Not to worry; I’m about to turn this into a no-stress kind of situation.  Enter: whole wheat zucchini banana bread.  With no butter or oil or added fat (other than the chocolate chips, which are purely optional and can be substituted with raisins, nuts, or any dried fruit of your choice), this quick bread is a wholesome and delicious way to eat your fruits and veggies while also keeping your kitchen free of any unintentional compost heaps.  definite win/win situation, if ever I’ve heard of one.

Photo: Joanne Bruno

Makes 1 loaf, adapted from Cinnamon Spice and Everything Nice

Joanne Bruno is a food writer and second year medical student.  Find more of her delicious ramblings over at her blog: Eats Well With Others.  Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society.  For more information or to make a donation, check out her fundraising website.

  • 2 eggs
  • 1/4 cup honey
  • 1 cup mashed banana
  • 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 cup chocolate chips, raisins, dried fruit, nuts, or a mixture of any of these

Directions

1. Preheat oven to 350. Lightly grease a standard-sized loaf pan.

2. Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.

3. 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.

4. Stir in the zucchini and chocolate chips, just until combined.

5. 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.

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