I love spring. There is just something amazing about watching the world re-birth itself. Trees and flowers blooming, fresh produce in abundance, the warmth of a long-missed sun... nothing compares.
My kids have started their own little garden. So far they have started growing dill, basil, rosemary, green onions, chives, chamomile, zucchini, thyme, peas and wild flowers. They have plans to start some tomatoes soon along with a "salad bowl" (a pot filled with spinach, argula and spring greens). Today, while sitting outside enjoying the spring sun, and admiring the sprouting zucchini an idea for a recipe hit me. I think it was a total win and wanted to share it!
Zucchini banana bread:
2 cups whole wheat flour
pinch of salt
1 tsp baking soda
--combine in a bowl, set aside
2 overripe bananas, mashed
one medium zucchini, finely shredded
1/4 cup butter melted
2 eggs
1 cup of sugar
1 TB vanilla extract
generous sprinkle of cinnamon
Mix the above ingredients well together, followed by adding the flour mixture. Place in a greased bread pan at 350 for about 40-50 mins or until an inserted knife comes out clean.
Simple, easy and it tasted amazing! The kids loved it too. You could easily cut the sugar amount down too. The bread is sweet and I imagine a good way to do it, as well, would to substitute vanilla yogurt for the butter (a container's worth) and cut the sugar down to 2/3 or maybe even half. Nevertheless, it was my first made up baking recipe and I was quite proud!
At this moment I have a zucchini gratin baking in the oven that I can't wait to dive into (or as Jaidy would call it, "bikini"). Ahhhh, spring tastes amazing!
