I had a friend in high school who lived out in the country. We lived in town, so I never really knew what “out in the country” meant until the first time I went to visit her. It was so peaceful out there. There was so much to do. When I spent the night in the spring or summer, we would lay outside at night and just talk and talk and stare at the sky. She saw it all the time, so I’m not sure she appreciated it as much as I did. Another thing that I appreciated while I was there was the fact that her mom was an amazing baker.
She was so good in fact, she actually sold her masterpieces at the weekend craft shows and farmer’s markets. Whenever I would come over the house smelled incredible. The one thing that she made that I could never eat enough of was her chocolate chip zucchini banana bread. It was like this recipe from Spend with Pennies.
I had eaten banana bread, I had tried zucchini bread, and of course I knew the taste of a chocolate chip. Combined all together though, I could have never imagined it was as yummy as what is what.
When we grew up and moved away from one another, her mom sent me some of that bread…and I couldn’t help but shed a few tears.
Recipe courtesy of Spend with Pennies. Photo credits to Recipegreat.com.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Pour into muffin cups for individual sized portions.