ONE INGREDIENT BANANA ICE CREAM

I had heard of this ice cream but always hesitant to try it.  It was a hot summer day and we had lots of bananas (4 or 5) that needed to be used so I thought why not try it.  I was surprised how good it turned out.   I added peanut butter (1 T next time I would add more)  and mini choc chips.   The kids didn't watch me make it.  Abagail said, "I think next time it needs less bananas."  Haha...that cracked me up.

I put bananas in ziploc bag to freeze. Used food processor and then put mixture back in ziploc to refreeze.

Instructions
Start with ripe bananas: They should be sweet and soft.
Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.
Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-in Ideas
While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.

Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips (mini works best)
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger

ZUCCHINI BREAD

ZUCCHINI BREAD
We all love zucchini bread.  Some of my favorite recipes are found in the McCleve 2nd Edition cookbook.  

I also have made some in the Pima Cookbook pg. 97.  One of those recipes you do it in the blender which made it so easy.