You will need:
- 1/4 cup unsalted butter, melted (half of one stick)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt preferred, or sour cream may be substituted – do not use fat free or light yogurt or sour cream)
- 1 tablespoon vanilla extract
- 1 3/4 cup grated zucchini, loosely packed
- 1 to 1 1/4 cups mashed bananas (1 large or 2 small very ripe bananas)
- 1/2 cup sweetened shredded coconut flakes, optional (I didn’t use)
- one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve), optional see notes below
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt, optional and to taste
Preheat oven to 325F, spray a 9-by-5-inch loaf pan with cooking spray with flour or grease and flour the pan(s)s; set aside.In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the melted butter, add the sugars, egg, yogurt, vanilla, and whisk to combine. Add the zucchini, bananas, optional coconut, and stir to incorporate.
Add the dry pudding mix, and stir to combine (Note: You are not making pudding; simply add the mix as a dry ingredient. You don’t have to use pudding mix but it creates wonderful moisture and flavor in the bread. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks). Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. Pour batter into prepared pan(s) and bake for about 60 to 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking. Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
Browned Butter Cream Cheese Frosting
Ingredients: (Makes just over 1 cup frosting)
- 1/4 cup unsalted butter (half of one stick)
- 4 tablespoons cream cheese, softened
- 1 1/2 cups+ confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 1 tablespoons+ cream or milk, optional and to taste
Brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.
Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine. Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary. (I only use butter, cream cheese, sugar, vanilla in this frosting, no cream). Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice. Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.