Article written by Alex Rocklin and Rachel Wallis
It may surprise you to learn that squash is one of the most common
crops grown in Chiapas. An impressive array of varieties regularly
appear in San Cristóbal markets and delicious local recipes. Featuring
the delightful combination of zucchini and platano, this yummy
breakfast bread is a cinch to whip up with ingredients from your local
venta de frutas y verduras or US grocery store. Ingredients:
- 2 cups all-purpose or whole wheat flour
- 2 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/3 cup buttermilk (or yogurt)
- 2 cups sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated zucchini
- 1 1/2 cups ripe platano, mashed (banana or grated sweet potato work fine as well)
- 1 tsp. vanilla
- 1 cup chopped pecans (or walnuts)
Preheat oven to 350 F. Butter and flour two 9"x 5"x 3" pans.
Sift first four ingredients into a medium bowl.
Beat sugar, oil, eggs and vanilla to blend in a large bowl. Mix in the platano - mashing up any big chunks - and the grated zucchini. Add dry ingredients and pecans, and stir well.
Bake in the center of the oven until a tester inserted into the middle of each loaf comes out clean (about 1 hour 20 minutes).
Cut around the sides of each loaf to loosen it from the pan. Turn out onto a rack and cool completely.
*Bread can be wrapped in foil to be kept fresh for a few days, or wrapped in foil and placed into airtight Ziploc bags for freezing.
