Gluten Free Zucchini Banana Bread
As many of you know I have had a plethora of zucchini and summer squash coming out of my garden…to the point where I have been tempted to spray Round Up on the stuff.
You think I’m kidding.
SOooooooo, what to do with it all?
This recipe is amazeballs and it also freezes well for those winter months or unexpected houseguests.
Toast it slap some organic pasture butter on ‘er and your taste buds will thank ya. As well as the overflowing drawers in your fridge…or in this case, mine.
3 farm raised eggs
1 cup oil or melted butter
1 ½ cups organic sugar
2 cups Cup 4 Cup gluten free flour
1 ¼ tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt
2 tsp vanilla extract
1 cup chopped pecans
1 cup shredded zucchini
1 cup mashed bananas
beat eggs, sugar, oil, and vanilla together in a large bowl. In a separate bowl combine the flour, balking soda, cinnamon, nutmeg, salt and nuts.
Slowly add to the egg, sugar, oil and vanilla.
Add zucchini and banana. Mix well again.
Bake at 350 degrees for 45-55 minutes.
Remove and place on a wire rack to cook for 10 min or so.
Tanda one. Zucchini zero.