Name: Super Easy Banana Zucchini Bread
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 220g over ripe bananas (weight is flesh of bananas only, not including skin); 70g full fat greek yoghurt or sour cream, at room temperature; 200g grated zucchini; 115g unsalted butter, at room temperature; 120g light or dark brown sugar; 80g granulated sugar; 2 large eggs (about 100g not including shell), at room temperature; 1 tsp vanilla bean paste or vanilla extract; 235g all-purpose flour; 1 tsp baking soda; 3g (1 tsp) kosher salt; ½ tsp cinnamon; turbinado (sugar in the raw / raw sugar) for sprinkling, optional

Ingredients

Scale

220g over ripe bananas (weight is flesh of bananas only, not including skin)
70g full fat greek yoghurt or sour cream, at room temperature
200g grated zucchini
115g unsalted butter, at room temperature
120g light or dark brown sugar
80g granulated sugar
2 large eggs (about 100g not including shell), at room temperature
1 tsp vanilla bean paste or vanilla extract
235g all-purpose flour
1 tsp baking soda
3g (1 tsp) kosher salt
½ tsp cinnamon
turbinado (sugar in the raw / raw sugar) for sprinkling, optional

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Instructions

Preheat the oven to 350°f / 180°c. Grease a 1 lb loaf pan with butter or baking spray, then line it with parchment paper for easy removal.
In a medium bowl, mash the bananas and incorporate the Greek yogurt until smooth. Mix in the grated zucchini until well combined.
In a larger bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
Combine the banana-zucchini mixture with the creamed butter and sugar, mixing until incorporated.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients and mix by hand until just combined.
Pour the batter into the prepared loaf pan, sprinkling turbinado sugar on top if desired. Bake for 60-70 minutes until a skewer comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Store leftovers wrapped lightly at room temperature for several days.

Notes

Ensure the zucchini is well-grated and excess moisture is removed for the best texture.
Feel free to add nuts or chocolate chips for an extra twist!
This bread can be served warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.