It has begun! That period where the summer harvest (zucchini) get away from you and you run out of things to do with them. Enter the Zucchini Bread. Subtly sweet with a fresh, green fields taste. I also make a lot of ratatouille once the tomatoes really kick in. So far this year I've harvested more than the last 3 years combined....don't know why but I'm cooking and baking the heck out of this vegetable. I can go out in the garden in the morning and there will be a small to medium sized zucchini but by the time I return in the afternoon it's the size of a baby's arm.
Preheat oven to 350
1 cup over ripe bananas (mashed)
1 cup shredded and chopped zucchini (keep the skin but if you want you can remove the seeds using a teaspoon)
1/2 cup unsweetened almond milk
over mix. Pour bread mix into a 9 X 5 X 3 inch loaf pan (paper pan, parchment paper lined, non-stick or silicon pan). Bake for 50-55 minutes or until a toothpick inserted into the center comes out dry. Remove the pan from the oven and turn the loaf out onto a cooling rack and wait about 45 minutes to an hour to slice into it. It continues to cook outside of the oven so this is a critical step. If you want it warm you can always warm it in the oven before you serve it. Serve it with some of my homemade cream cheeze.