6Tablespoons(85 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
¼cup(57 g) plain yogurt, room temperature
½teaspoonpure vanilla extract
2medium ripe bananas, mashed
1large zucchini, shredded and pat dry
Preheat oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a separate large bowl, whisk together sugar and melted butter until butter is absorbed. Add eggs, yogurt and vanilla, then whisk until thoroughly combined. Add mashed bananas and stir just until combined.
Pour wet ingredients into the bowl of dry ingredients. Stir just until combined (it's okay if there a few specks of flour). Add shredded zucchini and stir just until incorporated.
Transfer batter to prepared loaf pan. Bake the bread at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store zucchini banana bread in an airtight container at room temperature for up to 5 days.How to freeze zucchini banana bread: Once the bread has cooled completely, wrap the loaf in plastic wrap or aluminum foil and store in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before bringing to room temperature and serving.Shredding zucchini: Use a food processor or box grater to grate zucchini. Place zucchini on a kitchen cloth and squeeze the juices out into a bowl (you can also pat dry with paper towels). For a visual demonstration, see my zucchini bread recipe post.Recommended tools: Kitchen scale, mixing bowls, 9x5 loaf pan.