The zucchini and cucumbers in my garden are coming up like weeds! And I mean that in the best way possible.
I can only eat so much roasted zucchini, so I decided to turn some into Zucchini Banana Bread yesterday. So moist and delicious! I used 1/2 c. sugar, and while I loved it, it may be too sweet for some. Reduce the amount to 1/4 or 1/3 c as desired!
Zucchini Banana Bread
1 3/4 c. shredded zucchini (3 small zucchinis)
2 medium, ripe bananas
1/2 c. sugar
1 tsp. vanilla
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. allspice
Preheat oven to 350*F. Grate the zucchini. When they get too small to grate without scraping your hands, cut into small chunks and include in the mix!
In a stand mixer, blend all ingredients.
Pour into a greased loaf pan. Bake 45-50 minutes, or until a knife inserted in the center comes out clean. Allow to cool and slice.
It finally cooled down outside, so we spent a lot of time in the sunshine this weekend.
On Saturday, we rode our bikes to run errands (for a total of 8 miles), then explored Buttermilk Falls. The falls are so gorgeous, and consist of 5 little falls joining together into one big one. We hiked 3/4 of a mile to the top so that we could see all of the little waterfalls, and had a lot of fun taking pictures!
I loved getting in some physical activity without doing a “traditional” workout! I call it our day of ‘non-workouts.’
On Sunday, we embarked on my longest ride yet for the year. We drove over to Owasco Lake, and biked all the way around it, for a total of 39.3 miles! Some of the roads were in rough shape, but the lake views totally made up for it.
How do you fit in physical activity in the form of ‘non-workouts’?