In Which Madi's Mom Makes...Cran-Ban-Zucchini Bread

I had SUCH a hankering for banana bread last night.

                                                 Except, I had a little problem....

                                                                              All I had was bananas.

No flour.
No eggs.
No oil.
No butter.
No sugar.

(Yes, I realize it's time to go grocery shopping!)

So I came up with a recipe to satisfy my craving without having to go shopping, because 1. it was late and Madi was asleep, and 2. I really didn't want to change back out of my pjs. Plus, the Olympic hurdles were on.
Man, I love the Olympics!

Anyways, here's the recipe for Cran-Ban-Zucchini Bread:

2-3 bananas
1 zucchini, grated
1/3 cup chopped dried cranberries
2 cups oat flour (you may need more, depending on your zucchini's moisture content)
1/4 cup rolled oats
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla

With a normal banana bread recipe you'd cream together sugar and butter, but here, just smash the bananas, and mix in the grated zucchini and chopped cranberries and vanilla.

In a separate bowl, mix the 2 cups oat flour (if you don't have oat flour--I didn't--you can add oatmeal, even the packaged quick Quaker Oats kind, to a blender/magic bullet and grind it yourself), baking soda, salt and cinnamon.

Sift in the dry ingredients to the wet bowl.

Spoon the mixture into a non-stick bread loaf pan, and top with the 1/4 whole rolled oats.

Bake at 325F for 45 to 60 minutes, til the toothpick comes out clean.


Ta-da! You, and I, both now have a loaf of cran-ban-zucchini, whatever is left in the pantry, bread!