I had a few things that needed to be used pronto before turning bad, so I decided to put them all in one place. A banana zucchini sour cream bread. I used 3 cups shredded zucchini, two very ripe bananas and doubled a basic zucchini bread recipe omitting 3/4 of the oil in exchange for a little light sour cream. I increased the baking powder by 1/4 tsp. I always dump in tons of cinnamon, and then when I had equally separated the batter, I added 1/3 cup cocoa powder to one batch because that makes everything better.
Plop a few spoons of opposite batter on top of each one and swirl with a knife or other utensil to marble it.
Bake at 350 for about 45 - 50 min.
Cool then remove.
Slice and serve warm or cool.
This is a very dense ingredient combination and makes a very moist, thick bread. I had fun photographing it because it was so easy to prop and pose. This bread has body.
And if you are a dunker....
It was great to the last crumb.
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