Where were you guys before I started this blog? How come no one warned me of the occupational hazards of blogging?

No, I am not referring to the fact that I worry more about the lighting for my food photos than I do about my hungry children. Nor am I talking about the embarrassing (to my children, at least) way I gush over beautiful produce at the farmer's market. And I'm not even talking about the round-the-clock obsession with checking my fellow bloggers' sites and planning our next shoot.

I'm talking about the very unfortunate fact that I have spoiled my children. There was a day when Banana Bread was a treat. ("Wow. Mommy made cake!") These days, they turn up their noses at an ordinary loaf of banana bread. ("Oh. Did we have rotten bananas you needed to use up?") Sure, they pretend they have my blogs' best interests in mind. ("Mommy, don't you want to make something interesting for your blog?")  as they ask for Strawberry Rhubarb Crisp,  Chocolate Muffins or my Signature Chocolate Chip Cookies.

So when I came across this recipe on Cinnamon Spice & Everything Nice,  there was just a little hint of spite as I clipped it and eyed those browning bananas. As I mashed the bananas and measured out the chips, I have to admit that the expression "I'll show them" did go through my mind.

Well, I showed them alright. This recipe made for such a lovely cake that I wrapped it up in individual slices and forbade everyone from eating it. I caved when they looked at me with their sad puppy-dog eyes and asked for just a tiny bit. And all it took was one "YUMMY" from my two-year-old to make all my resolutions vanish. This cake is good. Good enough to share with my spoiled but very-much-loved family.

Zucchini Banana Bread, adapted from Cinnamon Spice & Everything Nice

3 very ripe bananas
2 eggs
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 heaping cup zucchini (1 small to medium), shredded
3/4 cup chocolate chips
Preheat the oven to 350*. Lightly grease a standard sized loaf pan.

In a large mixing bowl, beat the banana for a minute or so till well mashed. Add the eggs, honey, sugar, and vanilla and mix for another minute or so, until smooth.

Add the baking soda, baking powder, salt and cinnamon. Mix to combine and then add the flour. 

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan. Bake for a little under an hour until a toothpick comes out clean from center. Cool for about 1/2 hour before turning the loaf out onto a wire rack to cool some more.