Zucchini Banana Bread (2024)

• ▢ 1 large zucchini
• ▢ 2 cups, all purpose flour, spooned and leveled
• ▢ 1 1/2 tsp. ground cinnamon
• ▢ 1 tsp. baking soda
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. salt
• ▢ 2 over ripe bananas (~1 cup mashed)
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup canola oil
• ▢ 1/4 heaping cup sour cream, room temperature
• ▢ 2 large eggs, room temperature
• ▢ 1 Tbsp. vanilla extract
• ▢ 1/2 cup pecans or chocolate chips (optional)

Brown butter frosting

• ▢ 5 Tbsp. unsalted butter, cut into 1 Tbsp. pieces
• ▢ 3/4 – 1 cup powdered sugar, sifted
• ▢ 1 tsp. vanilla bean paste
• ▢ 2 Tbsp. milk or heavy cream
• ▢ pinch of salt

For the banana bread:

• Preheat the oven to 350°F and grease/flour a 9×5 inch a light colored aluminum loaf pan or line with parchment.

• Grate the zucchini on small holes on a box grater. (No need to peel the zucchini), squeeze out the excess water, and then set aside. You should have ~1 cup zucchini once water has been squeezed out.

  1 large zucchini

• Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.

  2 cups, all purpose flour, spooned and leveled, 1 1/2 tsp. ground cinnamon, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt

  

• In another medium sized bowl, mash the banana. Then whisk in the sugar, oil, sour cream, eggs, and vanilla.

  2 over ripe bananas (~1 cup mashed), 1 cup granulated sugar, 1/2 cup canola oil, 1/4 heaping cup sour cream, room temperature, 2 large eggs, room temperature, 1 Tbsp. vanilla extract

  

• Add the wet into the dry ingredients and fold to combine a few times.

  See Also

  The Perfect Baking Time For Irresistibly Moist Banana Bread

  

• Then add the zucchini, being sure to break apart any clumps so there is no chunks of zucchini in the bread.(Add any other mix-ins here in this step too).

  1/2 cup pecans or chocolate chips (optional)

  

• Stir just until combined, careful not to over mix.

  

• Pour into prepared loaf pan and spread evenly.

  

• Bake for ~60-65 minutes or until toothpick inserted in middle comes out clean.

  

• Allow to cool in a loaf pan for ~20 minutes then invert on a wire rack to cool completely.

For the frosting

• Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter.

  5 Tbsp. unsalted butter, cut into 1 Tbsp. pieces

  

• Cool for ~10 minutes.

  

• Add the powdered sugar, vanilla bean paste, milk or cream, and salt, whisking to combine. Taste and adjust frosting as needed, adding more powdered sugar if you feel it's too thin, more heavy cream (or milk) if too thick.

  3/4 – 1 cup powdered sugar, sifted, 1 tsp. vanilla bean paste, 2 Tbsp. milk or heavy cream, pinch of salt

  

• Spread over cooled bread, slice and enjoyyyyy!

  

• Storage: a few days at room temperature or in the fridge for up to 1 week. You can also freeze for up to 2-3 months (leave frosting off if freezing).
• Like most banana breads, I love the flavor even more on days 2 & 3; once the banana bread has time to sit and the flavors meld together, it creates an even more delicious slice!