This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
Today we have cake! With just two of us in the house it’s hard to make any sort of treat that we actually finish. Neither of us are regular sweet eaters, so when we do crave a little treat it’s nice to have a bit of citrus and a handful of tangy berries to balance things out. This cake is moist, flavourful and the perfect size for the twos of us — not too big and not too small.