This was a super easy and super quick recipe. I had it whipped up and in the oven in the last 15 minutes before the end of nap time. (You may want to allow yourself a little more time if you don't want to leave your kitchen looking like a cyclone hit it) To cut down on some of the prep work I grated my zucchini in the food processor, scooped it out, changed the blade, and then used the processor to mash up the bananas.
The bread came out great! Cooked through (not mushy) but still moist. The kids had some bite size pieces this morning with scrambled eggs. Kids, dogs (oops), and Parents all loved it.
Banana Zucchini Bread adapted from a great blog I've recently started following, Confections of A Foodie Bride
3 ripe bananas, mashed1 c. grated zucchini
3 Tbsp melted butter, more for greasing pan
3 Tbsp Canola oil
1/4 c. buttermilk
2 large eggs, at room temperature
1 tsp. pure vanilla extract2 1/2 c. all purpose flour
1 c. sugar
1/2 tsp. sea salt
1 tsp. baking soda
Preheat your oven to 350 F and grease a 9 x 5 loaf pan. As I said above, I grated my zucchini first with my food processor. Measure one cup and put that into the mixer or a large bowl. Remove any remaining zucchini from processor, changed the blade, and pulse the bananas until mushy. (If you don't want to use the processor, a regular grater will work, and just mash those bananas up with a fork) Put the bananas into the mixer along with the melted butter, oil, buttermilk, eggs and vanilla. Using the paddle attachment mix on low until blended. Next add the dry ingredients and mix until combined. Pour into your greased pan and bake 50-60 minutes or until golden brown. A knife inserted into the middle should come out with just a bit of crumbs attached. Allow to cool in the pan for about 10 minutes before turning it out. Finish cooling the loaf on a wire rack. Enjoy!!