It's zucchini season and i have very ripe bananas that we can't eat anymore. same with the zucchini: either we throw them to the birds (quails, larks, doves, pigeons...) at the backyard or make something out of it. i chose the latter. plus we need something new for breakfast.
If you wish to use honey (1/2 c to 2/3 c) as sweetener, reduce oil to 1/2 cup and grated zucchini to 1½ cup.
This quick bread recipe can be baked as muffins or cupcakes and cooked as pancakes. Here we will use it to make pancakes.
Makes 6-8 jumbo-sized muffins or 24 cupcake size; 24 pancakes.
1 large zucchini or 2 cups shredded/grated zucchini (measured after squeezed out of water)
2 ripe bananas, mashed
2½ c all purpose flour
1 T baking powder
1/2 t salt
1/2 c sour cream or plain yogurt OR 2/3 c buttermilk (2 T vinegar plus milk to make 2/3 c)
2/3 c neutral oil (vegetable, canola, light olive oil) OR melted butter
2 large eggs
1 t vanilla extract
2/3 c brown sugar
2/3 c unsweetened coconut2/3 c raisins
Oil for greasing the skillet
Preheat a non-stick pan or skillet on medium low.
Shred or grate 1 large zucchini then squeeze them out of its water, set aside. It should measure 2 cups. Mash the bananas, set aside.
Whisk eggs, sour cream and oil in a medium bowl to combine. stir in brown sugar-30 seconds
In a large bowl, combine the flour, baking powder and salt. Pour the liquid mixture and mashed bananas onto the dry ingredients and stir until well incorporated.
Fold in the grated zucchini, coconut and raisins. Set aside to rest for 20 minutes.
After 20 minutes, grease the skillet and stir the batter.
scoop 1/3 c of pancake batter onto the pan and cover with a lid. cook for 1 minute each side.
Repeat the process for the number of pancakes you wish to cook. If you do not want to cook all the batter, cover and refrigerate and use within for 3 days.
2 c powdered/confectioners sugar
2 T evaporated milk
Stir well and use to top the muffins/cupcakes or as accompaniment to pancakes.
Drizzle glaze on pancakes and drop a dollop of butter on it too. Pancake syrup or honey, chopped nuts of choice and powdered sugar are optional.
NOTE: to use this batter as muffins or cupcakes, after letting the batter rest-line a muffin/cupcake pan with appropriate liners. Preheat oven to 400° F. Bake for 10 minutes at 400° F then turn it down to 375° F to finish baking for at least 15 or so more minutes or until a barbecue skewer/toothpick inserted ALL THE WAY TO THE BOTTOM comes out clean.