Peanut Butter Banana-Zucchini Bread


I’ve been up since 2 am.

Elinor woke up at that time fussing – Juliet just got her molars so that must be poor Nori’s problem. And then Ben came in to our bed. And then Ben peed in our bed. And then I was just done sleeping. Might as well get up and get a head start on the day!

It is 5:49 am now, but I’ve already done two loads of laundry (and I’m about the start the third!), folded 40 cloth diapers, emptied and filled the dishwasher and baked two loaves of breakfast bread for the kids to enjoy with their morning tea…when they wake up in an hour or two!

As much as I would love to be sleeping right now – especially since the twins only recently started sleeping through the night and I majorly need to make up for lost time! – as a busy mom I do treasure some quiet time to get things done ALL BY MYSELF.

Peanut Butter Banana-Zucchini Bread

3/4 cup sugar

1 stick butter, melted

2 eggs

2 ripe bananas

1 medium zucchini, grated and squeezed to get out the moisture

1/2 cup smooth peanut butter (I make homemade peanut butter – it is delicious and creates less waste)

1/2 cup whole milk vanilla yogurt

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees.

Mix the sugar and butter together until well combined. Add the eggs one at a time. Drop in the bananas and zucchini and mix well. Mix in the peanut butter and yogurt.

In a small bowl, stir the flour, baking soda, baking powder and salt. Pour into the wet ingredients and mix well. Pour into two greased loaf pans. Bake for 50-60 minutes.

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