½cupbutterroom temperature (plus more for greasing loaf pan)
2very ripe bananasmashed
10ouncesshredded raw zucchiniabout 2 medium, see recipe note #1
Preheat the oven to 350°F.
Grease a loaf pan with butter.
In a medium bowl whisk together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas; mix just until combined. Add shredded zucchini; mix just until combined.
Mixing on low speed, add dry ingredients in two additions, scraping down sides with a spatula as needed. Add walnuts; mix just until combined.
Pour batter into the prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out moist but clean. If you see wet batter, bake for a few more minutes, tenting the top with foil if it’s getting too brown.
Cool bread in the pan on cooling rack for 20-30 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or for best results, wrap tightly with plastic wrap and refrigerate overnight. Then slice, toast and serve warm with butter.
You can make this recipe with as little as 5 ounces of shredded zucchini and up to 10. If you like your Zucchini Banana Bread very dense and moist like I do, use the full 10 ounces of shredded zucchini, use less if you like a more delicate texture.