Description
Discover the ultimate recipe for The Best Zucchini Banana Bread that is moist, flavorful, and easy to make. Learn how to bake this delicious treat today!
Ingredients
- – 1 large zucchini (about 300g)
- – 2 cups all-purpose flour (240g)
- – 1 1/2 tsp (8 ml) ground cinnamon
- – 1 tsp (5 ml) baking soda
- – 1/2 tsp (3 ml) baking powder
- – 1/2 tsp (3 ml) salt
- – 2 overripe bananas (~1 cup (240 ml) mashed)
- – 1 cup (240 ml) granulated sugar
- – 1/2 cup (120 ml) vegetable oil
- – 1/4 cup Greek yogurt (60ml), room temperature
- – 2 large eggs, room temperature
- – 1 tbsp (15 ml) vanilla extract
- – 1/2 cup (120 ml) chopped walnuts or raisins (optional)
- – 5 tbsp (75 ml) margarine, cut into 1 tbsp (15 ml) pieces
- – 3/4 – 1 cup (600 ml) icing sugar, sifted
- – 1 tsp (5 ml) vanilla extract
- – 2 tbsp (30 ml) almond milk or coconut cream
- – pinch of salt
Instructions
- Set your oven to 350°F and prepare a 9×5-inch light-colored aluminum loaf pan by either greasing and flouring it or lining it with parchment paper.
- Use the small holes on a box grater to shred the zucchini, without peeling it. Squeeze out the extra moisture to yield about one cup of grated zucchini, then set it aside.
- In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt by whisking them together thoroughly.
- In a separate medium bowl, mash the bananas and then mix in the sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract until well blended.
- Incorporate the wet mixture into the dry ingredients and gently fold them together until just combined.
- Add the grated zucchini, ensuring there are no lumps, and mix any optional extras like walnuts or raisins at this stage.
- Stir the mixture gently, being cautious not to overmix.
- Transfer the batter to the prepared loaf pan, spreading it out evenly.
- Bake for approximately 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
- To brown the margarine, melt it in a stainless steel skillet over medium heat, swirling occasionally. Once it foams and you see tiny specks, stir constantly until it turns chestnut brown and smells nutty. Immediately transfer the browned margarine and bits to a heat-safe bowl to prevent burning.
- Let the margarine cool for around 10 minutes.
- Mix in the icing sugar, vanilla extract, almond milk or coconut cream, and a pinch of salt, whisking until smooth. Adjust the icing consistency with more sugar or milk as needed.
- Spread the frosting over the cooled bread, slice, and enjoy!
Notes
- Thoroughly wring out moisture from zucchini to prevent a soggy loaf.
- Use ripe bananas for enhanced sweetness and flavor.
- Avoid overmixing batter to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: banana bread recipe, zucchini bread, moist banana bread, brown butter frosting, easy loaf cake, homemade dessert
