Zucchini Banana Bread Recipe


1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste
1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note - wring out zucchini in a paper towel if it seems very moist)
3/4 to 1 cup mashed ripe bananas (about 2 medium/large bananas)
1/2 cup walnuts, raisins, etc., optional


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