Super Easy Banana Zucchini Bread

If Zucchini bread and Banana bread had a baby - this would be it. My Zucchini Banana Bread recipe uses a moist banana bread base, with sour cream for extra moisture, then has grated zucchini folded in. It is delicious and keeps well for days.

• 220g over ripe bananas (weight is flesh of bananas only, not including skin)
• 70g full fat greek yoghurt or sour cream, at room temperature
• 200g grated zucchini
• 115g unsalted butter, at room temperature
• 120g light or dark brown sugar
• 80g granulated sugar
• 2 large eggs (about 100g not including shell), at room temperature
• 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 (sugar in the raw / raw sugar) for sprinkling, optional

Instructions

1. Preheat the oven to 350°f / 180°c. Grease a 1 lb (8"x4"x2 ¾" approximately) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling. You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the loaf.
2. Add the bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated. Add the grated zucchini and mix to incorporate.
3. In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
4. Add the banana, zucchini and yoghurt mixture to the bowl and mix until incorporated. 
5. Combine the flour, baking soda, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix by hand until just combined. Be careful not to over beat the mixture. 
6. Transfer the batter to the prepared loaf pan and sprinkle generously with turbinado sugar if using. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown. 
7. Remove the banana zucchini mbread from the oven and leave to cool for 10-15 minutes in the pan before removing and placing on a wire rack and allowing to cool completely. 
8. Store leftovers lightly wrapped at room temperature for up to a few days. 

My favourite way to reheat banana or zucchini bread is to lightly butter each side then place in a medium heat skillet until lightly golden on each side. It is the best.