Description
This Banana Zucchini Bread features rich flavors, easy preparation, and wholesome ingredients. A delightful snack or breakfast option that everyone will love!
Ingredients
Scale
- 220g over ripe bananas
- 70g full fat greek yoghurt or sour cream
- 200g grated zucchini
- 115g unsalted butter
- 120g light or dark brown sugar
- 80g granulated sugar
- 2 large eggs
- 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 for sprinkling, optional
Instructions
- Preheat the oven to 350°F (180°C) and grease a 1 lb loaf pan, lining it with parchment paper.
- In a medium bowl, mash bananas and yogurt until smooth, then mix in grated zucchini.
- Cream together butter, brown sugar, and granulated sugar in a large bowl until fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
- Combine the banana-zucchini mixture with the butter-sugar mix until fully incorporated.
- In another bowl, mix flour, baking soda, salt, and cinnamon; then gently combine with the wet ingredients until just mixed.
- Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar if desired. Bake for 60-70 minutes or until a skewer comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.
- Store any leftovers lightly wrapped at room temperature for a few days.
Notes
Ensure the bananas are very ripe for maximum flavor.
You can use a stand mixer or simply a fork to mash the bananas and yogurt together.
If the top browns too quickly while baking, cover it loosely with foil.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg