(…and other uses for Garden Goodies) Some of my favorite recipes to use up produce and all my garden goodies, like my fresh Roasted Tomato Sauce, that’s lower in sodium and sugar than store-bought sauce!Read more
It’s that time of year when everything is green and there are vibrant springy colors everywhere! I have bright green chives already in my flower boxes, my tulips are blooming and my raspberry canes are full of leaves. I can’t wait to get my herbs and veggies planted this year! In the meantime, I’m cooking a lot of Sriracha Sesame Sugar Snap Peas!Read more
I’ve been baking banana zucchini bread, refreshing my email, and waiting for a reply from a dear long-distance friend that I hadn’t heard from in a while. Now that I have a reply I have a smile on my face as big and warm as the cinnamon banana scent that’s filling the house! Secret Ingredient Banana Bread is a great way to use up extra ingredients you have in your fridge.
I was inspired by Sunny Anderson’s Secret Banana Walnut Bread so I followed her recipe except for a few additions and subtractions. My additions of leftover julienned zucchini and some dates that have been hanging out in the fridge forever, worked great!
*I reduced the sugar in Sunny’s recipe (link above) by 1/4 cup
Added 1/3 cup minced dates
1/2 cup raw zucchini
1/2 tsp vanilla
and 1/4 tsp cinnamon
(I needed to use up some zucchini and dates, but I also love cinnamon and vanilla.)
I’ve been referring to it as “Sunny Anderson’s Weird-Ass Banana Bread” due to the Worcestershire sauce. It’s actually very moist and light, not too sweet, and full of banana goodness!
I use these little jello molds that I found at an antique shop years ago to make these cute baby bundt cakes. You can find baby bundt cake pans like this one on Amazon.
I’ll definitely make this again!
Have you tried making Sunny’s banana bread yet? I’m giving it five stars! If you love baking fun breads, you might LOVE my Copycat J. Alexanders Carrot Cake. I add zucchini to it also!