A few weeks ago I harvested my first bunch of home-grown organic zucchinis. They were enormous! I attempted to grown zucchinis from seed over summer; they were pretty healthy and flowered plenty, but do you think I got any fruit? Pft!
So this time round, I planted some lovely organic heirlooms seeds, and boy did they grow! They certainly are hardier, and they are still flowering and fruiting this late in the season.
I have been meaning for some time to try this fantastic Zucchini Banana Bread recipe from Oh So Lovely Vintage, and as soon as I plucked my little darlings from the garden, I was preheating the oven ready to roll.
By the way, if you haven’t been reading Oh So Lovely Vintage and you love all thing vintage and retro I strongly recommend you wonder over. Their blog is jam packed with eye-candy; fashion, food, travel, interiors, DIY!
Banana Bread usually lasts about a week in our house, but this recipe was so good we were fighting over the last slice on day 4. I bet it has something to do with the chocolate.....
Zucchini Banana Bread- Approximately 12 slices
- 4 small bananas
- 1 cup of grated zucchini
- 1/2 cup of vanilla sugar
- 3 tablespoons of raw honey
- 1 free range egg
- 2 cups of spelt flour
- 2 teaspoons of baking powder
- 1 teaspoons of baking soda
- 1/2 teaspoon of ground rock salt
- 1 tablespoon of melted butter
- 1/2 cup of crushed walnuts
- 1/2 cup of chocolate chips or cacao nibs (I used the last of my white and dark chocolate buttons)
- 1 cinnamon stick, ground in spice grinder
- Preheat your oven to 180 degrees celsius.
- Using electric beaters combine your bananas, zucchini, sugar and honey in a bowl. Beat in your egg.
- Sift your flour, baking soda and powder into your bowl and beat to combine. Use a wooden spoons to mix in your remaining ingredients.
- Pour your bread mixture into a greased and lined large bread tin and bake for 30-40 minutes. To check if its cooked, poke with a skewer or fork. If it feels spongy and comes away clean, it’s done.
This bread is great warm from the oven, toasted or cold. I had mine with a cup of coffee every morning for an indulgent breakfast. Enjoy!