We have an over-abundance of zucchini in our garden. As usual we seriously under-estimated production. There are only three plants this year but they are producing like rabbits. I shouldn’t complain though because zucchini is one of those veggies that can be used in so many ways. Slice, dice, shred and spiral them for casseroles, salads, baked goods.
The recipe I have for you today is a version of my banana bread recipe with the addition of shredded zucchini. To add a touch more flavour I included some of my sourdough starter. You can leave it out and still enjoy every tasty moist results but I liked the tangy touch it imparted. Also I used brown sugar this time, giving a more caramel flavour. Add chopped nuts or dried fruit for texture and extra nutrition or leave out altogether…a personal choice
Enjoy a slice or two ‘as is’ or try a smear of butter while still warm. I couldn’t resist, bringing back childhood memories of my Mom’s freshly baked banana bread.
In case you too have several zucchinis waiting to be used or if you simply want some more of my simple galley ideas to use this very versatile veggie, check out the following…
…peach and love…
*Nutritional values are approximate. I calculated using 5 small loaves with 6 slices per loaf. Smearing butter on each warm slice was not included but oh my was it ever good!
Zucchini Banana Bread (sourdough option)
- Mixing bowls
- Omnia stove top oven For the ovenless. The muffin insert or small silicone pans are useful here too
- 5 small silicone loaf pans or 1 large loaf pan For conventional oven users
- 1/3 Cup butter room temperature
- 1 Cup brown sugar or white sugar
- 2 eggs
- 2 ripe bananas mashed
- 1 Cup sourdough starter optional
- 1 Tsp vanilla
- 1 Cup shredded zucchini moisture squeezed out
- 1/4 Cup sunflower seeds optional
- 1/4 Cup pumpkin seeds optional
- 1/4 Cup dried cranberries or raisins optional
- 2 Cups flour
- 1/2 Tsp salt
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp cinnamon
- 1/4 Tsp nutmeg
- In mixing bowl, beat butter and sugar until light and fluffy
- Add eggs one at a time, beating between additions
- Stir in sourdough starter, vanilla and zucchini
- Mix in seeds and nuts or whatever additions you choose
- In separate bowl mix all dry ingredients together, then add to wet ingredients, stirring until well incorporated.
for conventional oven users
- Scoop batter into prepared pan(S) and bake at 350 ° until toothpick test comes out clean. About 30-35 minutes for small pans and 50-55 minutes for large pan. *SEE GALLEY KAT NOTES BELOW*
for Omnia stove top users
- Scoop batter until prepared baking pan.
- Cover and place on preheated base plate and cook on high for 5 minutes
- Reduce heat to medium-low and continue cooking until toothpick test comes out clean, or about 50 minutes. *SEE GALLEY KAT NOTES BELOW*
- If using small pans or silicone muffin insert, you cooking time will be reduced to about 30 minutes. *SEE GALLEY KAT NOTES BELOW
Galley Kat Notes:
Galley Post Script…
My newest Galley addition, little Zula, now 9 months old, with boundless curiosity insists on ‘helping’. Today I am exercising patience and it’s not going so well, if you know what I mean.