Tonight the chef cooked some frozen tortellini, and topped it with a jar of puttanesca sauce. He also made a tossed salad, using some of the lovely cherry tomatoes from our garden. Good dinner, thanks chef!
After dinner I made this zucchini banana bread, to use up a couple of the zucchinis that we picked today. I’m sure they’ll be magically replaced by the garden elves overnight, and we’ll have more to pick tomorrow.
Instead of two loaves, I made one loaf and 12 muffins. Both were delicious, and pretty too, with little bright green flecks, as you can see in the photo below.
Zucchini Banana Bread
- 2 c. grated zucchini
- 1 c. mashed bananas
- 3 eggs
- 1/3 c. sour cream
- 1 tsp. salt
- 2 c. sugar
- ½ c. vegetable oil
- 3 c. flour
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 3/4 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp allspice
- 1½ tsp. vanilla
- 1½ c. raisins, optional (I’ve also used blueberries — very good)
- Shred zucchini and set aside. (I try to press out all the liquid)
- Mash bananas and set aside.
- In large mixing bowl, combine eggs, sour cream, salt, sugar and oil.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and allspice
- Stir into egg mixture.
- Add vanilla and raisins.
- Add zucchini and bananas and continue to mix until blended.
- Pour into 2 greased and floured loaf pans.
- Bake in 350 degree oven for 45-55 minutes.
- Cool on wire rack for 10 minutes, then remove from pan to completely cool on wire rack.
Instead of 2 loaves, you could make 1 loaf and 12 muffins. Cook the muffins for 20-22 minutes.