Banana Zucchini Bread

    I just love this banana bread recipe! No joke, I've made it 4 TIMES this week! well, I've tweaked it and possibly perfected it! It's just so fluffy and moist! I brought my first two batches to work on Wednesday. I'll be bringing the other two batches to church tomorrow. Along with my banana whoopie pies, they will be in the bake sale this weekend!

Banana Zucchini Bread

Ingredients:

- 1/2 cup of coconut oil, room temperature

- 1 cup of sugar

- 2 ripe mashed bananas

- 1 egg

- 1 teaspoon of vanilla extract

- 1 and 1/2 cup of flour

- 1/2 teaspoon baking powder

- 1/2 teaspoon of baking soda

- 1 teaspoon of ground cinnamon

- 1/2 teaspoon of salt

- 1 cup of grated zucchini

- 1 cup of chopped walnuts (optional)

    Preheat oven to 350 degrees. Line the bottom of a loaf pan with tin foil or parchment paper and spray well with cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In the bowl of a stand mixer cream together the coconut oil and sugar. Add the bananas, egg, and vanilla. Next, add the flour mixture. Fold in the zucchini and walnuts. Once combined, pour mixture into prepared loaf pan. Bake for 40-45 minutes or until golden brown and center is no longer giggly. Let cool or enjoy warm.

Grating fresh zucchini!

Zucchini Carrot Cream Cheese Bars

    I loved this dessert recipe. I feel like it's not completely unhealthy since there are vegetables in it. The lemon zest in the cream cheese frosting really added another dimension of flavor! I brought it to church last week for the kids and we enjoyed them. Without the frosting it's probably more of a zucchini bread. With or without the frosting, this zucchini and carrot treat is super good!

Zucchini Carrot Cream Cheese Bars

Ingredients:

- 2 eggs, slightly beaten

- 3/4 cup of brown sugar, packed

- 1/2 cup canola oil

- 1/4 cup of honey

- 1 teaspoon of vanilla extract

- 1 1/2 cups of shredded carrot

- 1 cup of shredded zucchini

- 1 1/2 cup of flour

- 1 teaspoon of baking powder

- 1/4 teaspoon of baking soda

- 1/2 teaspoon of ground ginger

- 1 (8 ounce) package of cream cheese, softened

- 1 cup of powdered sugar

- zest of half a lemon

    Preheat oven to 350 degrees. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Then, fold in the carrot and zucchini. In a separate bowl, whisk together the flour, baking powder, baking soda, and ginger. Fold the dry mixture into the wet mixture until just combined. Pour the batter into a greased 9x13 inch baking pan and bake for about 30 minutes. When a toothpick comes out clean, it is done. When finished, let cool completely. Prepare the frosting when cake has cooled and you are ready to serve. With an electric mixer, beat together the softened cream cheese, powdered sugar, and lemon zest. Top the cake with the frosting and serve.