Last week I offered a recipe for Apricot Applesauce Zucchini Bread. Today I’ve altered the recipe, substituting bananas for the applesauce, cranberries
for the apricots, and walnuts for the pecans.
Cranberry Banana Zucchini Bread
Ingredients:
1 large egg
1/2 cup light
brown sugar, packed
1/3 cup canola
or vegetable oil
1/4 cup
granulated sugar
1/4 cup sour
cream
1
teaspoon vanilla extract
1-1/2 cups all
purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4 teaspoon
salt, or to taste
1 cup mashed
ripe bananas (from about 2 medium/large bananas)
1 cup
coarsely grated zucchini, laid loosely in cup and not packed (don’t wring
out)
1/2 cup dried
cranberries
1/2 cup
chopped pecans
Preheat oven
to 350F. Spray 1 4” x 8” loaf pan with floured cooking spray, or grease and
flour the pan; set aside.
Soak
cranberries in a bowl of water. Set aside.
To a large
bowl, add the first six ingredients, whisking to combine.
Sift flour,
baking powder, baking soda, and salt. Add to bowl, stirring to combine.
Drain
cranberries. Stir together the bananas, zucchini, cranberries, and pecans. Stir
to combine with other ingredients.
Pour batter
into loaf pan. Back 1 hr. or until top spring back.
Allow to cool before
slicing and serving serving.
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