If I have learned anything in my five-plus decades of life, it’s that what you want to happen and what often happens, aren’t always the same. Life is about change and adapting to these inevitable changes is imperative. Adapting is my claim to fame.
Change is the Only Constant
This is how this bread recipe came to be. With only three rotting bananas, that’s not enough to make banana bread. But with summer zucchini in full bloom, I figured I could add some shredded zucchini and make a bread that is not so sweet. And, as adapting to new and changing situations works in life, it also worked by bringing this banana zucchini bread to life in a beautiful way.
Because I had already shared The Ultimate Banana Bread recipe with you more than two years ago, this feels like a healthier spin on something everyone loves. Whether I make this bread for book club, the office, colleagues, neighbors or a friend in need, it is received with open arms and followed by requests for more banana bread. This updated recipe with zucchini brought the same appreciation.
Less Everything For Everyone
What I love best about this version is that I only used half a cup of sugar. Total. Dialing back the bananas and replacing them with zucchini adds vegetables and fiber to the mix, which we all need more of. Using gluten-free flour makes this even better for our gut health and I used vegan butter, but you could easily replace that with coconut oil. A single egg means this recipe is not vegan, but you could easily use a flax egg if you want.
The result is a moist and delicious bread that will have everyone talking. Little do they know that the recipe came to be because of necessity and, rather than fight what I didn’t have, I adapted and got something wonderful in return. The next time you don’t have the exact ingredients on hand, think about what you do have and modify. Get creative and make it work. Because it will. You just have to try.
Banana Zucchini Bread
When you don't have enough bananas for banana bread and it's zucchini season, this is the way to go! With less sugar and the addition of zucchini which adds vegetable and fiber, this may become your go-to summer bread of choice.
- 1 1/4 cups zucchini shredded and all of the water squeezed from it
- 3 overripe bananas
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1 large pastured egg
- 1/3 cup melted butter, vegan butter or coconut oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon sea or kosher salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups gluten-free, rice or all-purpose flour
- 2 tablespoons coconut sugar or turbinado sugar
Preheat the oven to 350 degrees and prepare a loaf pan by rubbing coconut oil on the inside to coat the pan so the bread doesn't stick. Set the loaf pan aside.
Grate the zucchini into a tea towel and squeeze all of the water out. Squeeze some more and then squeeze again one last time.
Place the zucchini in a large bowl.
To the bowl, add the overripe bananas and mash.
Add the melted butter or oil, egg, sugars, vanilla, cinnamon and salt and blend well to combine.
Add the flour, baking soda and baking powder and stir until the flour is thoroughly incorporated. But do not over stir.
Pour the batter into the prepared loaf pan and sprinkle with the turbinado or coconut sugar.
Place on the center rack in the oven and bake for 55-60 minutes, or until a toothpick comes out clean.
Let the bread cool completely and then remove from the loaf pan. Slice into thick pieces and serve with coffee, tea or your drink of choice.
Wrap up any leftovers and either freeze for up to a month or leave at room temperature for up to three days.