If you have been following the blog for a while, you already know that Cilantro Lime Shrimp is one of our favorites! It’s easy to prepare and cooks up very quickly. I decided to upsize it with a larger cast-iron skillet or sheet pan and add zucchini!
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Are you looking for another recipe to use up all the produce from the garden or the vegetable drawer? (While it lasts?) Well, this easy fried rice recipe is great for weeknight cooking AND using up produce before it spoils! I’m no nutritionist, but this recipe has to be healthier than takeout!
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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!
