I have been struggling with writer’s block for the past three days….. and no, Dad, it isn’t because I spend too much time on my bike.
Although I did ride 76.56 miles last week…. and thoroughly enjoyed every.single.minute of it.
I’ve mentioned it before, and I’ll say it again… I do my best thinking while riding. I’ve had quite a few things to think about over the past few weeks, and riding helps me clear my head and sort everything out.
Otherwise my brain is an unorganized mess.
That’s a scary thought.
Plus, all that exercise allows me the opportunity to eat a lot of carbs, like this one. How can you go wrong with the banana and zucchini combination?
Short answer? You can’t. And after a particularly long ride (25.5 miles, to be exact), a slice of this bread tastes pretty dang good smothered in peanut butter.
Banana Zucchini Bread – adapted from Martha Stewart
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs
- 1 1/4 cups granulated sugar
- 1 1/3 cups vegetable oil
- 2 tbs. vanilla extract
- 1/2 cup plain yogurt
- 1 1/2 cups mashed banana
- 1 1/2 cup grated zucchini
Preheat the oven to 350 degrees. Grease two 9″ loaf pans with nonstick spray and set aside.
In a large bowl, whisk together the flours, baking soda, and cinnamon. In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract and yogurt until well blended. Stir in the banana and zucchini, then gently stir in the flour mixture. Divide the batter between the pans, and bake for 50-60 minutes, or until a tester comes clean. Allow to cool in the pans for 10 minutes, then unmold to a wire rack to finish cooling completely.