The NorthWesternBelle

What's a girl to do on a lazy laundry Saturday when the bff shows up with a giant zucchini straight from her garden? I meant it when I said "giant" Make zucchini banana bread of course! Spoon for scale because the bananas I used were not camera friendly. They were 100% perfect for bread making, though. I still have over half of the zucchini left, too. As it turns out, I cut a piece that turned into exactly three cups shredded. Nailed it! Reviewing the recipe I usually use for zucchini bread (out of the trusty red Betty Crocker Cookbook) I noticed that the only non vegan ingredient is eggs. Well, bananas are as good as eggs, right, so let's do this without the animal product! Also, the sugar content can come down, since, you know, a ripe banana is a sweet banana. I used a full cup, but you could scale it back to 3/4 or even 1/2 if you wanted to. Vegan banana zucchini bread 3 c shredded zucchini 1 c sugar 3 medium ripe bananas 2 tbs vegetable oil 2 ts...

I know, I know. I don't usually post recipes, but this particular one totally warrants it. You may have heard of Slutty Brownies already; chocolate chip cookie dough topped with oreos topped with brownies, baked together for ridiculous amounts of sugar energy. They are delicious! My Sticky Slutty Brownies take it a step further, though, by including caramel sauce between the oreos and the brownies. Go big or go home, that's how we do. So, I guess you could probably go the extra mile and make your own chocolate chip cookie dough and brownies. My family's chocolate chip cookie recipe can't be beat, but in this case I find it more convenient to use the pre-made, refrigerated variety from the store. Same goes for the brownie mix. I went with a Family size Betty Crocker boxed brownie mix. Betty never lets me down. I lucked out this go-round and ended up with cookie dough and brownie mix that called for the same baking temperature, 350 degrees. I'd love to tell you that...