I don’t know about you, but September has been such a busy month! After I came back from Calgary, I was thrown into school the following week and finishing up my med school applications for next fall. I already have deadlines to keep up with! On top of that, I have a major conference coming up next month with three oral presentations, plus another presentation at work. BUT, I thrive under pressure….most times. The good news? It’s my final semester, so graduation is in sight. No more school……..until I hopefully get accepted into medicine next year. Forever a student?
That being said, I still am finding time to come up with recipes to share. Even better now that school is in full swing when you know you might be lazy and forget about eating right. Lately, I’ve been hearing and seeing zucchini things. Zucchini bread, fritters, noodles, everything. Zucchini is a great summer squash, and now that summer is nearly over and autumn is getting closer (still in denial…), winter squashes can make its way to the forefront like pumpkin. Expect some pumpkin-y recipes soon 🙂
Zucchini is a great nutritious vegetable (well, technically a fruit in botanical terms, but who cares). On top of being low cal, it contains good amounts of folate, potassium, and vitamin A. It also contains dietary fibre.
Unfortunately, they don’t last very long unlike its winter squash counterparts, and I had some bananas that were going brown as well, so I decided to throw them together to make a gluten-free loaf. And, it’s also vegan! This would make a great breakfast item when you’re in a hurry.
- 2 bananas, mashed
- 1 zucchini, grated
- 1 and 3/4 cup of gluten-free flour (I used Bob’s Red Mill gluten-free APF, and some buckwheat flour)
- 3/4 cup coconut sugar
- 1 tbsp baking powder
- 1 tbsp chai spice or cinnamon
- 1/2 teaspoon xanthan gum
- 1/4 tsp salt
- 1/2 cup non-dairy milk
- 1/2 cup canola oil (non-vegans can use eggs too!)
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Grease a loaf pan or line with parchment paper.
In a large bowl, sift flour and add sugar, baking powder, chai spice (or cinnamon), xanthan gum, and salt. Whisk to combine. In a medium bowl, mix the milk, oil, banana, and vanilla extract.
Pour wet ingredients into dry ingredients and mix with a spatula until combined. Fold in the shredded zucchini, and let sit for 10-15 minutes.
Pour the batter into greased pan and bake for 45-60 minutes or until a toothpick comes out clean. Let cool, and enjoy!