Thinly-sliced frozen zucchini bread layered with bourbon-spiked frozen yogurt lets you have your cake and eat it too. There's even a vegetable in there, if you look hard enough.
Ingredients
- One loaf Classic Zucchini Bread (made into a square loaf)
- One recipe Vanilla-Bourbon Frozen Yogurt
Preparation
- If fully frozen, thaw the frozen yogurt for at least 30 minutes, or until a spreadable consistency.
- Line a small pan with parchment paper.
- Carefully slice the zucchini bread horizontally into four two layers. You can trim off the top of the loaf for a neater finish.
- Set one layer of the bread on the bottom of the pan. Spread an equally thick layer of frozen yogurt overtop. Top with the remaining bread layer.
- Transfer the pan to the freezer and allow to chill until the frozen yogurt reaches soft-serve consistency. Remove the pan from the freezer and, using a knife run under hot water, carefully slice the bread into portions. Wipe the blade between each slice with a rag moistened with hot water.
- Return the sandwiches to the freezer to firm up a bit before serving. If serving at a later time, allow to chill fully and thaw for 30-60 minutes before serving.
