If you’re fortunate enough to have your own veggie garden, have access to a community garden, or have been to a summer farmer’s market, you know summer time is prime zucchini season. Growing up, my dad would plant summer squash in our garden and we would have buckets and buckets of zucchini. By summer’s end, we were sick of grilled squash and practically had a conveyor belt of zucchini bread shipping out to neighbors and friends.

I really took those summers for granted — all the missed opportunities to experiment with zucchini recipes! — and I still find myself nostalgic every time I see or make zucchini bread. Now, it seems zucchini has become best known as…

Confession: I let bananas get brown on purpose just so I can have an excuse to make banana bread. I’ve made quite a few variations over the years but this recipe topped with an extra banana hits the spot like no other. It’s officially Alec’s favorite version and one of my favorite breakfasts filled with both protein from the almond flour and healthy fats from the almond flour, ground flax, and walnuts. Despite being a naturally gluten free bread, it comes out moist and holds together well. Sweetened naturally with maple syrup and banana, its sure to be a hit in your home as well!