Another Improv Cooking Challenge has come! The theme for this month is zucchini and brown sugar- a perfect way to use up all those garden zucchini!
I knew that I wanted to make a quick bread, but was unsure what combo to use. I knew plain zucchini wasn't going to cut it. I came across this recipe from AllRecipes
and knew with the right tweaks it would be just what I was wanting to make. I ultimately decided on banana and zucchini (with a bonus crumble topping)because it is green and gold like our Green Bay Packers! I thought this was a perfect recipe to get in the spirit of game day and would also be something easy to bring to a tailgate since it can be wrapped up.
Ron and I loved this bread. The original recipe is for muffins, but I adjusted the heat and cooking time. I also took out a banana and added the grated zucchini. If you aren't a fan of the crumble topping (I don't know what you are thinking...) this can easily be made sans crumble.
Next month: Oatmeal and Raisins.....I am thinking some pumpkin needs to be added to the mix- it is October!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
1 cup grated zucchini
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Pre heat oven to 350 degrees and grease a 9x5 loaf pan. Set aside.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.
Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow bread to cool before removing from the baking dish.