I’ve never been a huge zucchini fan. I have found that it is generally not prepared well and turns out mushy and rather tasteless, even though it can be quite sweet and delicious when sautéed simply with butter, or delightful and fresh when served as a raw salad. But it was this zucchini bread recipe from Chef Ashley Christensen that really turned my view on the subject of zucchini.
And I have always loved banana bread. It was probably the item my mother baked most often throughout my childhood. After all, what’s better to do with mushy bananas? And inevitably, there is always a mushy banana leftover from the weekly bunch.
The recipe I have created below is really a hybrid of Ashley Christensen’s perfect zucchini bread, which is delicious and easy, and my favorite childhood banana bread. In my never-ending quest to eat copious amounts of baked goods, with butter, while tring to remain healthy I have added whole wheat flour and ground flax seed to make this a little less of a guilty indulgence. Did I mention this delicious treat is also nondairy?
The whole flax seeds, oats and pumpkin seeds on top add a nice crunch and yes add a little extra health factor, but you can leave those off if you prefer. And don’t you worry, even though this bread is packed with whole wheat, flax, fruit and veggies, I still slather mine with plenty of butter. You should too.
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