"Melba's Jammin'" > wrote in message
...
>> >
>> Could you sub banana for the zucchini or would you have to adjust/leave
>> out
>> the sour cream?
>
>
> My banana bread recipe uses sour cream; the baking soda needs acid to
> activate it.

Thanks. I might try it as muffins.

On Tue, 20 Apr 2010 01:05:36 +0100, Janet Baraclough
> wrote:

>The message >
>from "Cheryl" > contains these words:
>
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >> >
>> >> Could you sub banana for the zucchini or would you have to adjust/leave
>> >> out
>> >> the sour cream?
>> >
>> >
>> > My banana bread recipe uses sour cream; the baking soda needs acid to
>> > activate it.
>
>> Thanks. I might try it as muffins.
>
> Try it with zucchini; there is no taste or sight of zucchini at all
>it just makes the choc cake deliciously moist and gooey..

Agree - I've found zucchini to be the best thing to use for muffins,
makes them moist (but not too moist) without adding any undesirable
flavours or textures. Carrot, for example, is too dry and relatively
'woody' compared to zucchini
--
Jeßus

"Some days we don't let the line move at all. We call those weekdays"
Patty and Selma Bouvier, 1996