Sunday, 15th July 2012

Fighting the zucchini glut and making use of leftovers, that’s this bread, which is super delicious and moist, too. Zucchini and bananas make the bread moist, without noticing both in flavour. Cinnamon and mixed spices (or pumpkin pie spice) bring the right flavour. Although it might not be the right season for these spices yet, the rain and the cold wind make me feel like it is. Pecans are making the bread special. If you don’t like pecans, you can use walnuts or brazil nuts or other nuts instead, of course. But for me pecans are the queens of nuts, especially when it comes to baking.

Zucchini-Banana-Bread with Pecans

With this cake you’ll get rid of a middle sized zucchini and also 1-2 overripe bananas. And who doesn’t has overripe bananas at home? I mostly buy bananas for that purpose, becoming old and black. Hehe, and then I turn them into bread of muffins. Because with bananas, days later they are still moist. You can also add some chocolate chips to the dough, but as they are already an ingredient in my favourite banana bread (which I will post another time, out of zucchini season), I prefer nuts here.

Zucchini-Banana-Bread with Pecans

By the way, the dough is made without the addition of any fat and if you substitute the wheat flour with rice flour, it’s gluten free, too.

This bread is real comfort food. Especially with this dirty weather here these days. Perfect to snuggle on the couch with a piece of bread, accompanied by a cup of tea or cocoa, browsing through a cookbook.

Zucchini-Banana-Bread with Pecans

Two years ago: Melon Ice Cream

 Zucchini-Banana-Bread with Pecans


3 Responses so far.

  1. Anne says:

    Mhhhh, das klingt wahnsinnig lecker. Ich liebe ja Zucchini, egal in jeder Form. Bei mir wird wohl jetzt die Tage mal ein Zucchini-Walnuss-Brot in den Ofen kommen. Bin schon gespannt 🙂

    Liebe Grüße

  2. Marichan says:

    Der Kuchen ist sehr lecker.

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