The last years, it has become a trend to process vegetables into deserts. This way you can enjoy your ‘guilty treat’, while eating something healthy. I don’t mind the trend. It encourages people to become more creative with their favorite recipes.
Examples of this are zucchini and banana bread. I love both! Banana bread is nice and sweet, mixes really well with nuts and even chocolate. The same could be said of zucchini bread. So why wouldn’t I combine the two?
Zucchini is versatile, easy to digest and rich in vitamins (A, B and C) and minerals (manganese, magnesium and phosphor). You can bake, steam, fry, dry and cook zucchinis. Furthermore, they are cheap and easily available now they are in season. A good reason to use more zucchinis, before summer ends.
I used my banana bread recipe as inspiration for this recipe and I made this sugar free.
What do you need?
4 overripe bananas (or bake them in the oven till black)
1 zucchini, grated
80 ml or 1/3 cup of oil (I used grapeseed)
150 grams applesauce (approximately 2/3 cups)
Step 3. Add the oil, applesauce and apple vinegar. Mix well.
Step 4. Squeeze the water from the zucchini. Add the zucchini to the banana mix.
Step 5. Sift the flour, baking powder and baking soda in a separate bowl. Fold this into the banana mixture. Stir in the first 1/3 of the flour, then fold the rest of the flour into the mixture.
Step 6. Bake the zucchini banana bread on 180°C for 30-40 minutes.
If you press the bread, it should bounce back. If this isn’t the case, bake for ±8 more minutes. Repeat till the bread is done.
Step 7. This is the hardest step. You have to let the bread cool for 20 minutes, before you remove it from the form.
The bread is sweet, but also savory. The bread is less solid than if you use sugar, but it holds well.
Otherwise, substitute half of the applesauce with 60 grams of sugar (or substitute the applesauce with 120 grams of sugar).
What’s you favorite sweet vs. savory recipe?
Leave a comment below!
Thanks for reading and remember, eat your veg! ^.^