Читать книгу Sugar High - Nicole Hampton - Страница 49

47

BISCUITS, SCONES, MUFFINS & QUICK BREADS

This recipe came about because my boss brought in a few zucchini from his garden to the office. At the end of the day, there was one left, and I snagged it because I knew I had some overripe bananas at home too. This bread is everything you want in a zucchini bread or a banana bread, so why not just combine them?

MAKES 8 TO 10 SERVINGS

21⁄2 cups all-purpose flour2 teaspoons ground cinnamon11⁄4 teaspoons baking powder1 teaspoon ground nutmeg

1

⁄2 teaspoon baking soda

1⁄2 teaspoon salt1 large overripe banana mashed

1⁄2 cup unsalted butter softened1 cup sugar2 tablespoons whole milk2 eggs1 teaspoon vanilla extract1 cup shredded zucchini

Preheat the oven to 350°F, and lightly grease and flour a 9-by-5-inch loaf pan. In a bowl, stir together the flour, cinnamon, baking powder, nutmeg, baking soda, and salt. In a large bowl, beat together the mashed banana, butter, and sugar until combined. Add the milk, eggs, and vanilla, and stir to combine. Slowly add in the flour mixture, and beat until completely incorporated. Fold in the grated zucchini. Pour the batter into your prepared loaf pan, spreading evenly.

Bake until a cake tester inserted into the center of the bread comes out clean, 55 to 60 minutes. Cool before removing from the pan. Cut into thick slices to serve.

BANANA-ZUCCHINI BREAD