Lactose Free Zucchini Banana Bread

What happens when your three year old wants banana bread, but you don't have enough bananas, so you suggest making zucchini bread and realize that you don't have enough zucchini? You look at the recipe for the banana bread. You look at the recipe for the zucchini bread. You take a deep breath and you start throwing together what you have on hand. Here is the recipe I came up with on that fateful day. I am lactose intolerant so I used soy milk in my recipe, but I'm sure regular dairy milk would be just as delicious:

1 1/2 cups grated zucchini

1 cup of mashed, ripe bananas ( throw brown bananas in the freezer in the peel and then defrost, peel, and    mash when I'm ready to make bread)

3/4 cup sugar

1/2 cup vegetable oil

2 eggs

1/2 cup soy milk ( I put a teaspoon or two of lemon juice in mine to give it a sort of buttermilk tang)

2 c. flour

1/2 c. ground flax seed

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt


Mix sugar and oil. Add eggs and blend well. Stir in zucchini, bananas, soy milk, and vanilla. Add flour, flax seed, cinnamon, baking soda, and salt and mix until moistened. Pour into a greased 9X5 bread pan and bake at 350 degrees for an 1 hour and 15 minutes or until toothpick inserted in center of the loaf comes out clean.

Easy and yummy and a great way to get a picky kid to eat her veggies, fruit, AND fiber!