Friday, August 11, 2017

Zucchini Season

Welcome to August and zucchini season. I used to make a version of this bread for an afternoon snack for my girls when they were growing up. My loaf pans were being used for another zucchini bread recipe, so I doubled the recipe and broke out my Nordic Ware Heritage Bundt Cake Pan I wisely bought from William Sonoma last year. It makes everything prettier. 

               Zucchini Chocolate Chip Banana Bread
3 cups plus 2 tbls organic all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 1/4 teaspoons cream of tartar
Scant 1 teaspoon salt
1 cup canola oil
1 1/3 cup granulated sugar
2 large eggs, lightly beaten
2 1/2 cups grated zucchini (squeeze out excess liquid)
2 cups mashed banana
2 1/2 cups chocolate chips
Preheat oven to 350 degrees. Grease 2 8.5″ x 4″ loaf pans or a bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside. In the bowl of an electric stand mixer, beat together canola oil and sugar. Add eggs and continue mixing. Add zucchini and mix on medium until well blended. Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low. Fold in the chocolate chips and pour batter into prepared loaf pans or cake pan. Bake 60 minutes or until golden brown and firm on top. Cool for ten minutes then turn out of pan.

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