Smitten Kitchen's Zucchini Bread. I used one large banana and a Zucc, substituted half the olive oil for plain greek yogurt, used a combination of Agave and organic sugar instead of all sugar, and added some decadent dark chocolate to half the batter. I was able to get 16 muffins and one small loaf out of this recipe. They came out superb and will be a great breakfast on the go with a cup of coffee this week.
Check out The Fancy Bear to see some new vintage clothing and decor I've added to the shop!