ZUCCHINI BREAD

ZUCCHINI BREAD

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…

ZUCCHINI GNOCCHI with CREAMY SAUCE two ways

BUCKWHEAT ZUCCHINI MUFFINS

FRESH TOMATO, ZUCCHINI and HALLOUMI BAKE

CAPTAIN COOKS WARM POTATO and ZUCCHINI SALAD with SPICY GRILLED SHRIMP

ZUCCHINI CHICKEN BITES

DOUBLE CHOCOLATE ZUCCHINI MUFFINS with SWEET POTATO CHOCOLATE FROSTING

EASY ZUCCHINI SPREAD

CHICKEN ZUCCHINI CORN BURGERS with TANGY YOGURT SAUCE

ZUCCHINI QUINOA PATTIES with LEMON YOGURT SAUCE

ZUCCHINI FRITTATA

…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)

A very moist quick bread, made even for flavourful with the addition of sourdough starter.
Course Dessert, Snack
Keyword banana, snack, sourdough, zucchini
Servings 30
Calories 110kcal
Author www.seasaltgalleykat.com

Equipment

  • 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

Ingredients

  • 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

Instructions

  • 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:

*I found that baking time is really variable, not only because of different ovens and sizes of pans but also if you decide to use the sourdough starter or leave it out.  Squeezing out as much moisture as possible from the zucchini before adding to batter also gives a better result.  Set your timer to the minimum posted time and check for doneness. Continue to check every five minutes thereafter until no raw batter sticks to toothpick.  If you find it browning too much, tent with some foil.

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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.

 

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