Mini Zucchini Banana Bread
For our last garden harvest this year, we had a large amount of zucchini. Since fall is a time of year that we love to bake in our house, I thought about combining our garden harvest with some other ingredients for a yummy but healthy snack. I immediately thought back to the delicious and nutritious coconut flour from Tropical Traditions and how great it was as a flour substitute or supplement. This recipe got the thumbs up from the whole family with an immediate request for a second batch! Always a good sign.
Mini Zucchini Banana Bread
by Lori
Wet ingredients:
1/2 cup unsalted butter softened to room temp
3/4 cup brown sugar
1 teaspoon Tahitian vanilla
3 tablespoons Greek yogurt
1 1/2 cup zucchini (grated)
1 cup bananas (about 3 very ripe)
3 eggs (medium)
Dry ingredients:
2 cups King Arthur Whole Wheat Flour
1/2 cup Tropical Traditions Coconut Flour
2 teaspoons baking powder
1 cup walnuts pieces
1/2 cup thick rolled oats
3/4 teaspoons Himalayan pink salt
2 1/2 teaspoons cinnamon
Streusel Topping:
1/4 cup walnuts pieces
4 Tablespoons melted butter
3/4 cup thick rolled oats
1/3 cup brown sugar
1 Tablespoon of flour
Mix wet ingredients:
Begin by creaming butter, sugar and vanilla to a large mixing bowl. Gently incorporate with yogurt and set aside.
In a food processor, add zucchini and pulse until finely chopped. Place processed zucchini in a cheese cloth and press to remove as much liquid as possible. Mash ripe bananas, then add processed zucchini and bananas t...
Fuente de la noticia:
37 cooks
URL de la Fuente:
http://www.37cooks.blogspot.com.es/
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