The only thing better than sweet, fragrant banana bread? Zucchini banana bread! The zucchini complements the tangy flavors and adds to the rich texture of this homemade classic.
Makes 2 loaves.
1 cup (8 oz.) shredded zucchini
3 bananas, cut up (overripe recommended)
1 stick (4 oz.) butter, softened
1 + 1/4 cup (10 oz.) sugar
2 + 1/2 cup (20 oz.) flour
1/2 cup (4 oz.) buttermilk
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees F. Lightly grease pans with a bit of butter.
Mix softened butter and sugar together in the large bowl. Mix thoroughly.
Stir in two eggs and cut up bananas. Mix until nearly smooth. Lumpiness is to be expected.
Shred about 1 cup of zucchini. Stir into the mixture. The zucchini shreds should not be too long, so shred in very short strokes.
Stir in the buttermilk and vanilla.
Gently mix in the flour, baking soda, and salt. Mix until you have an even consistency.
Pour batter into pans until it reaches half way up each pan.
Bake each pan for approximately 45-50 minutes. Bake until the tops are golden and a toothpick inserted into the bread comes out clean. Let cool for 10 minutes and then serve!
Things You’ll Need
2 8″ loaf pans
Large mixing bowl
Measuring cups and teaspoon
Oven / oven mitts
If your bananas are not ripe enough, microwave the peeled bananas in the microwave for 10 seconds.
If the top of the bread is browning faster than expected, cover with foil.
Overripe bananas make for a more flavorful banana bread. They are also easier to mash and stir.
Consider adding nuts or berries to this recipe for a variety of flavor combinations.
Tastes great served with fresh whipped cream or jam.
Always be careful when using the grater and shredder when grating your zucchini. Work on an even, clear surface to minimize the risk of injury.
Always use oven mitts when handling hot pans.
How to Make Blueberry Zucchini Bread
How to Make Zucchini Bread