I’ve been missing for a while in the blogging community, but I’ve been busy enjoying my summer with the kids. This time of year, I appreciate being a stay at home mom/work at home mom. I love spending time with my kids, going to the pool, meeting with other friend’s up at the park, baking fun treats and pretty much – enjoying this phase of my life. I also want to say that I appreciate all of you guys for sticking with me and following me on my blog and Facebook page while I’ve been absent.
Since I am super behind on posting recipes, I will start with a fun zucchini bread recipe I’ve been playing around with. I was complaining to my husband that the zucchini plants are not producing. My husband went out in the garden determined to find something, he walks in with these two gigantic zucchini hiding way in the back deep in the vines. Now my only complaint is that I have to find zucchini recipes to make all week-long!
Lisa’s Zucchini Banana Chocolate Chip Bread
Servings: 20 (depends on how generous a piece you cut), Serving Size: half of one slice
(pictured above is two servings)
Weight Watcher points: 4
Calories: 147/ Protein: 4g/ Fat: 5 g/ Carbs: 25 g/ Fiber: 2 g
3 cups of flour (I used a blend of: 1 cup King Arthur white wheat flour, 1 cup old-fashioned rolled oats, 3/4 cup King Arthur all-purpose flour, 1/4 cup Bob’s Red Mill flax meal)
1/4 cup sugar (I used organic cane sugar, but you use what you want)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 to 2 1/2 cup of smashed banana (depends on how ripe banana’s are. I added 2 1/2 cups to help moisten the batter)
2 cups of shredded zucchini
3 large eggs
1 tsp vanilla extract
3/4 cup of milk chocolate chips
optional: add 1/2 cup nuts
1/4 cup of rolled oats
1/4 cup of milk chocolate chips
1. Preheat the oven to 350 degrees. Grease and flour a 10 x 5 inch loaf pan. I just used parchment paper without greasing it and it worked fine.
2. In a large bowl, add dry ingredients mix well and set aside.
3. In a separate large mixing bowl, add wet ingredient. Mix well. Add wet ingredients to the dry ingredients. Using a wooden spoon to fold the wet ingredients into the dry ingredients. Try not to over mix. If the batter is too thick (because the rolled oats and flax are water absorbing) you may want to add more smashed banana’s or you can add 1/4 cup at a time of apple sauce or plain yogurt. I added a total of 2 1/2 cups of smashed banana and my batter looked fine.
3. Pour batter into loaf pan. Sprinkle the top with rolled oats and top if off with milk chocolate chips.
4. Place in the center of preheated oven. Bake for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the loaf pans on a wire rack before removing and serving.