Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
This is the time of year where I get more zucchini than I know what to do with. One of my favorite recipes is my Vegan Zucchini Bread however I didn't have any applesauce. I decided to play around with the recipe by subbing mashed ripened banana for the applesauce. And I also added an egg to improve the texture after getting a tip from the Starbucks banana bread recipe (see inspiration link below).
This new recipe turned out so delicious. The perfect combination of zucchini bread and banana bread with a fantastic texture. I will definitely be making this more frequently as a tend to have frozen ripened bananas always on hand.
Ingredients
- 2 cups all purpose flour (300g)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup sugar (110g) - I prefer organic sugar
- 1/4 cup cooking oil
- 1 tsp vanilla extract
- 2 mashed ripened bananas (about 1/2 cup or 200-250g) - mash until smooth
- 3/4 cup (6oz or 170g) grated, cooked, and strained zucchini - about 2 cups (12oz or 340g) raw
Directions
- Grate the zucchini and cook in a skillet over medium heat with 1 tbsp neutral oil until the water has evaporated and the zucchini becomes mushy.
- Let zucchini cool to room temp then drain any excess moisture.
- Preheat oven to 375 degrees.
- Combine dry ingredients in a bowl (flour, salt, baking powder, and cinnamon). Mix until evenly distributed.
- Combine wet ingredients (sugar, banana, zucchini, egg, oil, vanilla extract). Mix until well combined and sugar dissolves.
- Pour wet ingredients into dry ingredients and begin mixing until loosely incorporated.
- Grease a 9x5 inch loaf pan and pour the batter in.
- Bake for 50-60 minutes or until a toothpick or knife inserted doesn't have any gooey parts.
- If doing as muffins, fill muffin liners up 3/4 of the way with batter. Bake for 30 minutes. One recipe makes about 18 muffins.
Inspiration
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