This easy quick bread combines banana and shredded zucchini for a moist and delicious breakfast treat.
PREP TIME 10 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour10 minutesminutes
YIELD 10servings
Ingredients
3very ripe bananasmashed
1/2cupgrated zucchini
3tbspmelted butter
3tbspcanola oil
1/4cupbuttermilk *See Notes for substitution
2large eggs
1tspvanilla extract
2 1/2cupsall purpose flour
1cupsugar
1tspbaking soda
1/2tspsalt
Instructions
Preheat the oven to 350°F with the baking rack in the center of the oven. Coat a 9x5-inch loaf pan with 1 tbsp softened butter and set aside.
Mash the bananas in a large mixing bowl. Add the shredded zucchini, melted butter, canola oil, buttermilk, eggs, and vanilla. Stir together with a spatula until well blended. Mixing Note: If you stir the melted butter into the buttermilk first, it will help cool it down so it doesn't cook the raw eggs.
Add the flour, sugar, baking soda, and salt to the mixing bowl. Combine with the wet ingredients until just blended. Be sure to scrape the bottom of the bowl so you don't have any hidden dry pockets of flour.
Pour the batter into your greased loaf pan and run a spatula down the center to pop any air bubbles.
Bake for 60 - 70 minutes or until golden brown and a toothpick comes out clean with moist crumbs attached. It is a very thick bread and may require a little more time depending on your oven.
Cool the bread for at least 15 minutes before slicing.
Recipe Notes
Buttermilk Substitution:You can make your own buttermilk substitution by combining 1/4 cup milk and 3/4 tsp lemon juice, let sit for 5 min before using in the recipe.