Sunday, February 12th, 2012

Zucchinana Bread

What do you do if you don’t have enough zucchini for zucchini bread and you don’t have enough bananas for banana bread? You create a completely new bread that contains both, zucchinana bread.

I started with the basic quick bread recipe found in Michael Ruhlman’s Ratio and adapted from there. The result is a moist, yummy bread that is wonderful slathered with butter, or even better, peanut butter. Here’s the ingredients.

 

In one bowl mash the banana. I think the easiest way to do this is just to use your fingers (put a glove on first if you don’t like messy hands).

 

Then add the rest of the wet ingredients. In a second bowl combine all of the dry ingredients.

 

Stir each of the bowls contents well.

 

Stir the dry ingredients into the wet. Then stir in the toasted nuts. Divide the batter between two loaf pans, a muffin pan, or a combination of the two.

 

Bake at 350 degrees until a toothpick inserted into the bread (or muffin) comes out clean. This will take about 40 minutes for muffins and 50 minutes for a loaf.

 

Let cool before slicing. Enjoy plain or topped with butter. Or, be like Elvis and combine the flavors of banana and peanut butter for a delicious breakfast treat.

 

Zucchinana Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Cut down on dishes by using a scale. Simply add an ingredient to the bowl then zero out the scale before adding the next one.
Ingredients
Wet Ingredients
  • 2 small ripe bananas (about one cup)
  • 2 small zucchini, grated (about one cup)
  • 3 eggs
  • 8 ounce milk
  • 1 teaspoon vanilla
  • 4 ounces (one stick) butter, melted and browned (browning butter is optional)
Dry Ingredients
  • 12 ounce flour
  • 4 ounce sugar
  • 2 ounce brown sugar
  • 1½ teaspoon kosher salt
  • 1 Tablespoon baking powder
  • ½ teaspoon cinnamon
Optional Ingredients
  • 4 ounces chopped nuts, toasted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl mash the bananas using your fingers or a fork. Add eggs and beat lightly. Add the rest of the wet ingredients and stir to combine. Set aside.
  3. In a second bowl, stir together all of the dry ingredients.
  4. Add the dry ingredients into the wet ingredients and stir to combine. Add the nuts is using and stir until the mixture is well combined.
  5. Divide the batter between two loaf pans, muffin tins or a combination of the two.
  6. Bake muffins for 40 minutes and loaves for 50 minutes, or until a toothpick inserted into the bread comes out clean.
  7. Let cool before slicing.

 

 

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About Me

I'm a personal chef living happily with her picky-eater (but willing to try anything) husband, neurotic black lab and a red heeler puppy.

I watch way too much TV and enjoy hip-hop more than any reasonable grown-up should.

I'm an avid swimmer and sometime triathlete (whenever I'm not nursing an injury).

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I started this blog at a time when my personal chef business was quite slow and I needed to keep my mind busy and my skills sharp. But now, business is booming so I've had to put the blog on the back burner. So, no new recipes for now, but please enjoy my archives.

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