Some days are just plain weird. Ya feel me? It can be for absolutely no good reason at all, and that was me to a tee yesterday. Nothing to inherently make it a bad day – I got plenty of sleep the night before, work was active and super busy (which I actually love), I got to eat some delicious leftover chili for lunch, etc. See, nothing bad there! But maybe it was the fact that I was PMSing like whoa. Or the fact that due to aforementioned PMSing, all I wanted in the entire world for dinner last night was gooey, chocolatey, fudgy brownies. I pulled on my big girl pants, though, and decided a little falafel and vegetable soup was a much more grown up, figure friendly dinner. Still, something felt off. I realized I needed some therapy – baking therapy. Thus, my Therapy Bread Banana Zucchini Bread was born.
And thank goodness it was! Sometimes when I get in those moods, it’s not so much about what I’m baking, as it is the fact that I’m baking. I’m creating something, so it’s freeing. But it’s also methodical and logical. It’s science – measuring, ratios of liquid to dry, etc. There’s a fine balance between being able to pour your heart into it, but still being tender with it. I mean, I know it’s therapy bread, but I can’t beat the crap out of it and have it turn out like a rock. (Good news – rock-like it was not.)
P.S. Can I tell you a secret? Those two pieces in that picture up there? Those are the only two pieces left in our house this morning. I know! But I must say – I was good. Half a slice last night, half a slice with a veggie egg white omelette this morning, and the rest got packed up for Ross to take to his staff meeting this morning. #weightlossgoalsFTW!
Well, I guess a little extra bite won’t hurt…
Banana Zucchini Bread
- 2 cups grated zucchini (do not press moisture out – we need it in!)
- 2 ripe, mashed bananas (2/3 cup equivalent)
- 1 egg (or flax egg)
- 1/2 cup + 2 Tablespoons white sugar
- 1.5 Tablespoons vanilla
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 Tablespoons cinnamon
- 2 Tablespoons sugar for topping (optional)
Preheat your oven to 325 degrees Fahrenheit.
Combine grated zucchini, mashed banana, egg, vanilla, and sugar. Stir in flour, baking powder, baking soda, salt, and cinnamon. Careful! Stir until just combined – you want even the batter to seem very moist, tender, and fluffy.
Spray a baking loaf pan with nonstick spray. Pour batter in. If desired, sprinkle a couple tablespoons of sugar on top of the bread to give a nice, sweet, crunchy topping.
Bake for an hour, or until a baking knife inserted in the center of the bread comes out clean. Let cool in the pan for 10-15 minutes, then remove to a cooling rack. If you need to, it’s ok to slice into the bread now. I won’t tell.
With cutting into twelve slices, each slice is around 130 calories.