Caribbean Rum Cake

September 30, 2016

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From what I hear, if you’ve travelled to the Caribbean, you’ve indulged in one of their famous Tortuga Rum Cakes. Truth be told, I haven’t been to the Caribbean. I tend to vacation in much more Northern climes…like Iceland.

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What my kind of holiday looks like!

But I do like Rum….so my interest was piqued. These booze laden cakes are rumored to be AH-Mazing and pretty dang difficult to find once folks have returned home. If that sounds familiar and you haven’t been able to satisfy that rum cake craving, don’t fret! I’ve got a recipe here for Caribbean Rum Cake that will taste just as good as those legendary island delicacies. This homemade Caribbean Rum Cake has it all going on. It is rich, it is incredibly moist and perhaps most importantly of all – it is absolutely loaded with booze! Yippee! There is a whole cup of that lovely libation in this cake – 1/2 cup in the batter and another 1/2 cup in the unbelievably decadent buttered rum glaze. Yes…you heard me…buttered rum glaze. And get this – the cake literally soaks in that boozy ambrosia overnight. In the morning you’re met with a cake that has such a velvety texture, I tell you it just melts in your mouth!

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Now this cake does pack quite a punch with all that rum. It might not be the best thing to take to a church social (or maybe it would …) or to a work luncheon (again….perhaps it would be just the thing…). And you may find that after a few slices you begin to talk like a pirate, “Arrrrr”. Dang! If only I would’ve posted this a couple of days early, you could’ve whipped it up for International Talk Like a Pirate Day, which is held on September 19th. Oh well, there’s always next year I suppose. In the meantime I’m sure you can find plenty of other occasions that would be greatly enhanced by the appearance of this incredible cake! So as those beloved pirates say:  Yo ho ho and a bottle of rum!

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Caribbean Rum Cake

  • Servings: one large bundt cake
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the cake:

  • 2 cups (8 1/2 ounces,241 grams) Unbleached All-Purpose Flour
  • 1 1/2 cups (10 1/2 ounces, 298 grams) sugar
  • 1/2 cup (4 ounces, 113 grams) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces, 99 grams) pastry cream filling mix or instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (4 ounces, 113 grams) vegetable oil (I used coconut oil – YUM!)
  • 1/2 cup (4 ounces, 113 grams) milk
  • 4 large eggs
  • 1/2 cup (4 ounces, 113 grams) white or golden rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon butter rum flavor (optional but excellent)
  • 1/4 cup (3/4 ounce, 23 grams) pecan or almond flour, for dusting baking pan*

For the Rum Soaking Syrup:

  • 1/2 cup (4 oz. 113 grams) unsalted butter
  • 1/4 cup (2 oz. 57 grams) water
  • 1 cup (7 oz. 198 grams) sugar
  • 1/2 cup 4 oz. 113 grams) white or golden rum
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. 

Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. 

Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. 

Leave the cake in the pan to cool slightly while you make the soaking syrup. 

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. 

Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. 

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. 

Serve with hot coffee or tea. The cake is very moist, fragrant and potent. 

Yield: one large or two small bundt cakes. Cake freezes very well.

Enjoy!

*Dusting the cake pan with pecan flour is optional. You can just spray the pan with a non-stick spray. However, the pecan flour a layer of flavorful crust to the outside of the cake. It will also aid in easy release of the cake. I have included a link below if you would like to purchase some pecan flour. Or you could simply make your own by toasting pecans for about 5 minutes in a 350° oven. Once the nuts have cooled completely, place them in a food processor and pulse until they are the consistency you desire. 

Caribbean Rum Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Caribbean Rum Cake:

Kitchen Aid Artisan Stand Mixer

Cuisinart Food Processor

Nordic Ware Bundt Cake Pan

Pecan Flour (Meal) or here

Butter Rum flavor or here

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Zucchini, Pancetta & Cheddar Frittata

September 27, 2016

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Anybody else still have zucchini hanging around their kitchen? I’m so happy to say we do. The husband and I are way into zucchini these days. Can’t get enough of the stuff. It not only tastes fantastic all on its own, but it also seems to magically enhance any recipe you add it to, like that Zucchini Banana Bread I told you about a couple of weeks ago. The addition of that wonderful summer squash made what was already really good banana bread into absolutely amazing banana bread. So when I came across the recipe for a Zucchini & Cheddar Frittata on Once Upon a Chef‘s blog, I just couldn’t wait to make it.

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Frittatas are just a perfect meal in my house. They’re great because they work for breakfast, lunch or dinner. And lucky for me, the husband is a big fan of the whole “breakfast for dinner” concept. I don’t think he has ever met an egg dish he didn’t like and is happy to eat them anytime of day. So frittatas are perfect. They are also wonderfully versatile and are a great way to use up any leftovers you might have on hand. In fact, I did customize the original recipe a bit. I added leeks to it because we love them nearly as much as zucchini. I also decided to add some crispy pancetta. And I must say I quite pleased with the results! This frittata was so delicate, creamy and delicious! It was great warm from the oven and also delicious cold from the fridge the following day. It was really quick and easy to make. I was able to have this tasty summer supper on the table in a little over 30 minutes. Huge win in my book!

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Zucchini Pancetta & Cheddar Frittata

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

Recipe slightly adapted from: Once Upon a Chef

Ingredients:

  • 3/4 pound (12 oz) zucchini (about 2 small zucchini -try to use small zucchini as they contain less water)
  • 4 oz. pancetta, chopped*
  • 2 leeks, washed and cut into rings – white & light green bits only**
  • 3/4 teaspoon salt, divided
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 1 cup) grated Cheddar cheese

Directions:

Preheat the oven to 325°F.

Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.

In an 8 or 10-inch ovenproof, nonstick sauté pan, over medium heat, cook the pancetta until crispy and set aside on paper towels to cool. Drain all but 2 tablespoons of the grease from the pan. Add the leeks, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.

Add the crispy pancetta, cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until just set, 20-23 minutes.

Enjoy!

*Don’t have any pancetta? Substitute bacon – everybody loves bacon! Or just leave it out altogether for Meatless Monday.

**The husband and I are mad for leeks, but if they aren’t really your thing you can substitute in 1/4 cup finely chopped shallots, from 1 – 2 shallots.

Zucchini Pancetta & Cheddar Frittata brought to you by Runcible Eats (www.leaandjay.com)


Key Lime Sparkler Cookies

September 23, 2016

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So wait…..is summer really over? I know yesterday was technically the first day of Fall but it still feels pretty summery around here. Actually, it finally feels what I dream summer will feel like but rarely does here in good old swampy Virginia. A typical summertime day around here involves an oppressive haze of thick soupy humidity laden air sitting on top of ridiculously elevated temperatures. But yesterday and today, the first two days of Fall, feel pretty idyllically summery. Hmmm…. Well, before the temperature actually does fall around here, let me get in one more summer time taste treat…Key Lime Sparkler Cookies.

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There is a burst of refreshing lime flavor in every single bite of these light and tender tea cookies. Quite similar to Mexican Wedding Cookies and Russian Tea Cakes, these little buttery cookies pack quite a mouth-puckering tart punch followed by a sweet shower of sugar. Sweet & Sour – what a divine flavor combination!

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Now there are a few ingredients involved here that may give you some pause. Don’t fret, there is an easy work around for most of them. The first thing you may ask is – do I really need to use Key Limes or can I use regular old limes. Most of the limes you find in the local grocery store are Persian Limes or Mexican Limes. They are a good deal bigger than a Key Lime. However, Key Limes are known for their aromatic and much more…well…limey taste.They are more intense in flavor than your ordinary lime. That being said, they are also much more expensive and filled with many more seeds, making them a bit more difficult to work with. Truth be told, I resorted to a bottle of Key Lime Juice, which I keep handy for a certain cocktail that we love. However, if you don’t have access to Key Limes, or bottled Key Lime Juice, using regular limes in this recipe will be just fine. The second ingredient that you might find odd is Lime Oil. I do have a link for where you can purchase lime oil at the bottom of the post. It is a great thing to have on hand especially if you love that zingy lime flavor. However, you can just use the zest from one or two limes in a pinch. Again, it won’t give you as intense a lime flavor, but it will still be quite tasty. Rounding out the trio of strange ingredients here is the Citric Acid or Sour Salt. Citric Acid is found naturally in citrus fruits and is widely used as a flavoring agent and is often used in canning. Again, you can just leave this out, but know that you will be sacrificing a bit of that blast of lime flavor. I do have a link for purchasing it online, but many stores that have canning supplies also sell Sour Salt. I think I have seen it in Target as well as Walmart.

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Once you’ve assembled all your ingredients, these cookies come together easy peasy. So light, so buttery and tender and wow what a citrus punch! Perfect with a cup of tea or a gin & tonic – to each his own. And although I find lime to be a particularly summery flavor, I’m a big fan anytime of year. These cookies would also be delightful for Christmas. (Maybe replace that white sanding sugar with red or green for a festive holiday look.) But whatever you do, if you are a lime fan at all, plan to make up a batch of these amazing little gems!

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Key Lime Sparkler Cookies

  • Servings: 60 - 62 cookies
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Cookies:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons Key Lime Juice
  • 1/8 teaspoon lime oil (don’t have lime oil? Use the zest of one lime instead)
  • 1/8 teaspoon sour salt (citric acid)* OR 1/2 teaspoon Tart & Sour Flavor ( I like that limey flavor – so I used 1/4 tsp. plus 1/8 tsp. of Citric Acid)
  • 1 large egg
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour

For the Coating:

  • 1/8 teaspoon sour salt (citric acid*) – ( I used 1/4 teaspoon Citric Acid)
  • 1 cup glazing sugar or confectioners’ sugar
  • 2 tablespoons white edible glitter (optional) – if you don’t have edible glitter you could also try sparkling white sanding sugar.

Directions:

In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the flour thoroughly.

Roll the dough into 1″ balls (I used a teaspoon cookie scoop), and place them on lightly greased or parchment-lined baking sheets. Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom. Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.

Mix together the sugar coating ingredients in a pan or bag (a simple brown paper lunch sack works great here!). Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar. (If you’re freezing the cookies, you may choose to recoat the cookies in sugar once they’ve been removed from the freezer, before serving.)

*Sour salt (citric acid) is what gives the cookies their sour bite—if you want less tang, use just a pinch. Or if you are a limey fan, add a bit more!  I actually used 1/4 teaspoons plus 1/8 teaspoon of citric acid in the cookies – which is 3x what this recipe calls for, as well as 1/4 teaspoons citric acid in the coating – doubled the recommended amount- and I thought my cookies had that perfect zing!

Enjoy!

Key Lime Sparkler Cookies brought to you by: Runcible Eats(www.leaandjay.com).

Links to Useful Kitchen Tools & Ingredients for Key Lime Sparkler Cookies:

Kitchen Aid Artisan Stand Mixer

Nellie & Joe’s Famous Key West Lime Juice

lime oil – Here is a link for a 3 pack of lime, lemon & orange oil or you can purchase a single bottle of the lime oil here.

White Edible Glitter – or White Sparkling Sugar

Citric Acid

Small Cookie Scoop (2 3/4 – 2 tsp. /#100) or King Arthur Flour has this one.


Pretzel Ice Cream Pie

September 16, 2016

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Pretzel Ice Cream Pie! What can I say…Another winner from the Momofuku Milk Bar Cookbook! All you pretzel lovers out there need to sit up and take notice because this decadent dessert packs quite the pretzel punch. First let me tell you about the the crust. Well it’s made of magical Pretzel Crunch which is pretzels crumbled up with butter, sugar and malt powder. Crunchy, buttery, sweet & salty bliss! I found it to be nearly as addictive as the Cornflake Crunch that I encountered when I made those Milk Bar Cornflake Marshmallow Chocolate Chip Cookies. So yeah, I probably could have just sat there and gobbled up all of the pie crust then and there, but thank goodness I was able to control myself because this glorious pie shell is filled with this unbelievably delectable Pretzel Ice Cream. Now this isn’t vanilla ice cream that has some pretzel pieces thrown into it. Oh no. This is pretzel flavoured ice cream, made with pretzel infused milk, which I had no idea was even possible. But it is! And once you’ve tasted it, you’ll be hooked! This ice cream is very rich, sweet and salty and has a deep malty pretzel flavour. It  feels amazingly smooth and creamy in your mouth. Chef Tosi attributes this texture to using gelatin rather than eggs when making the ice cream base. The only thing I added was a drizzle of dark chocolate over the top of the pie. Truly the best ice cream pie I’ve ever encountered!

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Now I’m not going to lie to you, making this pie was a good deal of work. I certainly wouldn’t just happen to make one on a whim. As with most Chef Tosi recipes, you actually have to make a couple of recipes for ingredients before you can make the dish you are actually trying to create. And then there are always some odd ingredients that you may need to order online before you get started. With this particular recipe I had to turn to amazon to get glucose. I know, there is a notation that you can substitute corn syrup for glucose, but I have definitely learned a couple of things while working with the Momofuku Milk Bar cookbook. You have to follow those recipes closely or you will be disappointed. To that end, I am leery of substituting anything. I stick with the ingredients Chef Tosi intended be used and measure all ingredients exactly using a scale. If you are rather slap dash in the kitchen, I admire you but your success will likely be somewhat fleeting. But those with an eye to detail who are happy to plan ahead, will be fully rewarded with the abundance of mouthwatering morsels to be found in this magical cookbook.

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So I suppose that this Pretzel Ice Cream Pie is more of an occasion dessert. I originally made it for the husband’s birthday. Loving pretzels and sweet & salty combinations, he was very pleased.

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I can definitely see serving this for a non-traditional Thanksgiving Day dessert. I’m sure a few folks out there are a bit weary of good old Pumpkin Pie. Or it would be very welcome at a big Super Bowl party. Whatever you do, find some time to make this amazing treat. It is soooo worth it!

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Pretzel Ice Cream Pie

  • Servings: One 10 inch pie 8 - 10 servings
  • Difficulty: easy but many steps and recipes within recipes
  • Print

Recipe from: Momofuku Milk Bar cookbook by Chef Christina Tosi

Ingredients:

  • 1 recipe Pretzel Crunch (recipe to follow)
  • 25 grams (2 Tablespoons) butter, melted
  • 1 recipe Pretzel Ice Cream (recipe to follow)
  • 1/4 cup chocolate chips – for drizzle (optional)

Directions:

Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)

Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.

Use a spatula to spread the ice cream into the pie shell. If you would like to drizzle a bit of chocolate over the top of the pie as I did, simply melt about 1/4 cup of chocolate chips of your choice. (I used dark chocolate). You can do this in a double boiler or simply melt it in the microwave in 10 -15 second bursts. Let cool slightly. Either drizzle the chocolate free hand or if you are a bit obsessive compulsive you can place it in a pastry bag and thereby do a much more controlled drizzle.

Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.

Pretzel Crunch

Yield: 2 cups

Ingredients:

  • 100 grams (about 1/4 (16-ounce) bag (2 cups)) mini pretzels
  • 60 grams (1/4 cup tightly packed) light brown sugar
  • 25 grams (2 tablespoons) sugar
  • 20 grams (1/4 cup) milk powder
  • 10 grams (1 tablespoon) malt powder
  • 100 grams ( 7 tablespoons) butter, melted

Directions:

Heat the oven to 275°F.

Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Pretzel Ice Cream

Ingredients:

  • 300 grams (about 3/4 (16-ounce) bag, (6 cups)  mini pretzels
  • 440 grams (2 cups) milk
  • 1 1/2 gelatin sheets
  • 200 grams (1/2 cup) glucose (75 grams (1/4 cup) of corn syrup can be substituted)
  • 30 grams (2 tablespoons tightly packed) light brown sugar
  • 45 grams (1 1/2 ounces) cream cheese
  • 2 grams ( 1/2 teaspoon) kosher salt
  • 0.75 grams (1/8 teaspoon) baking soda

Directions:

Heat the oven to 300°F

Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.

Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.

Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.

Bloom the gelatin. Place the sheet gelatin in a small bowl of cold water. It has bloomed when it has become soft, after about 2 minutes. If it still has bard bits, it has not bloomed long enough. If it completely falls apart, it has overbloomed. Gently squeeze the bloomed gelatin to remove any excess water. *Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. Sprinkle it evenly over the surface of 2 tablespoons of cold water in a small cup. Allow the granules to soften entirely for 3 -5 minutes.

Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.

Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

Enjoy!

Pretzel Ice Cream Pie brought to you by Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Pretzel Ice Cream Pie:

King Arthur Flour Malted Milk Powder

Perfecta Gel Silver Gelatin Sheets

Glucose

Cuisinart 2 Quart Frozen Yogurt Sorbet & Ice Cream Maker

Momofuku Milk Bar Cookbook


Zucchini Banana Bread

September 9, 2016

Zucchini Banana Bread

Well my, my, my! Here it is September. Summer is over and done with (I wish – yet it is still in the upper 90’s around here, a swampy, sweltering mess – Thanks Virginia!) and I have not posted one thing, not one little morsel, since May! Yup – missing in action or at least missing from the kitchen. For shame! Ah well, I’m making my comeback in a big way today. Yup, I have a recipe that has been “wowing” folks all summer long. It has been my go-to baked treat to take to gatherings with me all summer and I kid you not, every single person who tastes it asks for the recipe. The universal clamor was enough to get me off my lazy bum and back to blogging. So without further ado – here you have it – the recipe of the summer….Zucchini Banana Bread.

Zucchini Banana Bread

I know…I just know how skeptical to probably are right now. I was certainly not thinking this would be as amazing as it is when I first set out to make it. I just happened to have a couple suspicious looking bananas as well as a zucchini or two, lying about the kitchen. And then I remembered a recipe that I had seen on Two Peas & Their Pod blog (great blog – if you haven’t taken a peek, what are you waiting for?!) and I got busy. Little did I know the results would be pure magic. Seriously…This is the best banana bread I have ever tasted!

Zucchini Banana Bread

The husband agrees, as do a whole bunch of other lucky folks that have tried it this summer. Truth be told, you can’t taste the zucchini, but it presence in the recipe transforms this banana bread. It is so incredibly moist. Yet it still holds its shape and doesn’t just fall into a pile of crumbs when you go to slather it with butter. But don’t take my word for it. A loaf of this bread comes together easy-peasy. Give a whirl. You’ll be a believer.

Zucchini Banana Bread

Zucchini Banana Bread

  • Servings: one 8x4 inch loaf
  • Difficulty: easy
  • Print

recipe from: Two Peas & Their Pod

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini – you can do this with a box grater or make quick work of it with a food processor fitted with a shredding disc.
  • 2 tablespoons turbinado sugar, optional

Directions:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan* and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Enjoy!

*If you would rather make muffins, line a muffin tin with liners or grease each well. Baked for 20 minutes or until a toothpick come out clean. Will yield 12 muffins.

Zucchini Banana Bread brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Banana Bread:

Cuisinart Pro-Classic Food Processor

Sugar in the Raw – Turbinado Sugar

 


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