Banana, zucchini, and sour cream bread
White self-rising flour
Unpacked brown sugar
1 medium, coarsely grated
1 cup(s), ripe, mashed
2 item(s), large, lightly beaten
Light sour cream
- Preheat oven to 350°F. Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Line the bottom and sides with parchment paper, allowing the long sides to hang over the pan. Sift the flour, baking soda, and nutmeg into a large bowl. Add the brown sugar and stir to combine.
- Using your hands, squeeze as much liquid as possible from the grated zucchini. Combine the grated zucchini, banana, eggs, sour cream, and 1 tbsp honey in a medium bowl. Stir the banana mixture into the flour mixture.
- Spread the mixture into the prepared pan. Using a vegetable peeler, slice the small zucchini into thin ribbons. Twist the ribbons of zucchini and position on top of the loaf. Sprinkle with the pine nuts. Bake for 45 minutes. Cover top loosely with foil and bake 20-25 minutes or until a skewer inserted in center of the loaf comes out clean. Let bread cool in pan for 5 minutes before lifting out onto a wire rack. Warm the remaining honey and drizzle over the top of warm bread. Allow to cool completely. Cut into 12 slices and serve.
- Serving size: 1 piece