Servings: 1 Loaf Prep Time: 25 Min Cook Time: 65 Min
It's that time of year when zucchini is piling up in your garden. If anyone is looking for a zillion dollar idea, start a renewable energy company out of zucchinis. Now thats a good idea! Unfortunately, this recipe probably won't put much of a dent in your harvest, unless you make 100. This time of year, even the worst gardener can pump out truckloads of zucchinis. It's a problem. If someone can solve how to get rid of excess zucchinis short of leaving them on your neighbor's doorstep, let me know.
There are not a lot of recipes out there that use zucchini. So what do you do with all that zucchini? You make banana zucchini bread. However, even the healthiest zucchini bread recipes have very little actual zucchini in it. I always thought that zucchini bread was a funny name for something that barely had any zucchini, but hey, it's healthy-ish and my kids eat it up, so it makes me happy!
What makes this recipe unique is the sourdough and swiss muesli crumble. The flavors and texture take this ordinary zucchini bread recipe to coffee cake status. You may dislike coffee cake. I love coffee cake, mainly because it is a legitimate excuse to eat cake for breakfast, plus, there's coffee. I shouldn't have said that because I've had way too many bad coffee cake experiences, as I'm sure you have. Delete that from you head, and think moist! Oh, snap, you probably dislike that word as well. Uh...just try it! I've rambled enough.
What you'll need
1/3 cup butter, room temperature
1 cup granulated sugar
2 very ripe bananas, mashed
1 cup sourdough starter
1 teaspoons vanilla extract
2 cups All Purpose Flour
1 teaspoon baking Powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon salt
1 cup zucchini squash, shredded
3/4 cups favorite nuts, optional
1 cup Organic Swiss Muesli
1/4 cup brown sugar, lightly packed
1/4 cup cold butter, cubed
Preheat oven to 350 F and grease loaf pan.
In bowl of mixer, cream butter and sugar until fluffy; add eggs and mix until blended. Add bananas and sourdough starter and mix. Stir in vanilla.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl.
Add dry ingredients, nuts (if using), and zucchini into sourdough (wet) mixture, stirring until combined.
Pour batter into loaf pan and let sit for 15-20 mins
While it’s resting mix together the muesli crumble.
Place swiss muesli, brown sugar, and butter in small mixing bowl. Use a fork, pastry cutter, or hand to incorporate ingredients together.
Sprinkle crumble onto of dough mixture.
Place loaf pan in oven and bake for 65-75 mins, or until toothpick comes out clean.
Try and let the loaf cool completely before slicing into it. My kids usually can’t wait, but if you want the loaf to keep its shape, let it cool completely. However, nothing beats completely saturating that first slice of bread with melted butter, or how my husband likes to put it, "you take a little zucchini bread with your butter." A nice thick layer of cream cheese is also a good option.