2 large very ripe, darkly speckled large bananas, mashed well
1/4 cup buttermilk
2 large eggs, beaten lightly
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 medium zucchini (used 2 cups frozen drained)
Instructions
1. Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment
paper then grease the parchment paper with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking soda and
salt. In a separate medium bowl, whisk together the mashed
bananas, buttermilk, eggs, melted butter and vanilla. Stir the
banana mixture into the dry ingredients.
3. Shred the zucchini on the small holes on a box grater. Measure
out 1 1/2 cups of shredded zucchini then squeeze it with your
hands over the sink to remove as much excess liquid as possible.
Fold the zucchini into the batter then scrape the batter into the
prepared loaf pan.
4. Bake the bread for 50 to 60 minutes until a toothpick inserted
comes out clean. Transfer the pan to a cooling rack to cool then lift
the loaf out of the pan, slice and serve.
note Squeezing the excess moisture out of the zucchini ensures
your bread won’t sink in the center.
Originally Submitted
10/1/2015
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