Sunday, August 02, 2009

versatile buttermilk bread (banana or zucchini)

Get ready for the tons of zucchini recipes -- the yellow squash in my garden is doing terribly this year, but the zucchini is coming in like gangbusters. Busting gangs of squash bugs and snails.

This recipe has both banana and zucchini variations, and the zucchini one was so good that I'll include both.

Banana Bread

Zucchini Bread

  1. Banana bread: Combine all ingredients in large mixing bowl. For zucchini bread, omit vanilla and bananas. Add above ingredients and bake as directed.
  2. Pour into greased bundt pan. (I doubled the recipe and used two loaf pans, and it made two big loaves and eight overflow muffins.)
  3. Bake about 50-55 minutes at 350°F. (Mine took less time; about 35-40 minutes for the loaves and 25 for the muffins.)
  4. Mini chocolate chips and chopped nuts may also be added, if desired.

1 comment:

Alissa said...

Mm. The banana version with chocolate chips sounds good. I used to not be a fan of adding chocolate chips to things like banana bread and oatmeal cookies, but then my friend Karen used to bake a lot and always added choco chips to everything, and now I might be a convert.