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Simple One-Bowl Brown Butter Zucchini Banana Bread

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A moist and flavorful banana bread made with brown butter and shredded zucchini, offering a subtle nutty richness and a healthy twist.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter (browned carefully)
  • 3 medium ripe bananas (about 1 1/2 cups or 350g), mashed
  • 1 cup shredded medium zucchini (about 120g), lightly squeezed
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips

Instructions

  1. Melt 6 tablespoons (85g) of unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it foams and begins to turn golden brown with a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl to cool slightly.
  2. Shred 1 cup (120g) of zucchini using a box grater or food processor. Lightly squeeze shredded zucchini in a clean kitchen towel to remove excess moisture, but keep it moist enough to add moisture to the bread.
  3. In the same bowl with the browned butter, add 3 medium ripe bananas (about 1 1/2 cups or 350g) and mash them with a fork or potato masher until smooth but still slightly chunky.
  4. Stir in 3/4 cup (150g) granulated sugar, then beat in 2 large eggs and 1 teaspoon vanilla extract until combined.
  5. In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until incorporated. Be careful not to overmix or the bread can get tough.
  7. Gently fold shredded zucchini and any nuts or chocolate chips you’re using into the batter.
  8. Pour batter into a greased or parchment-lined 9×5-inch loaf pan, smoothing the top with the spatula.
  9. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning; use a light-colored pan and stir constantly. Lightly squeeze shredded zucchini to remove excess moisture but keep it moist. Avoid overmixing the batter to keep the bread tender. Start checking the bread at 50 minutes to prevent overbaking. Let bread cool before slicing for best texture.

Nutrition

Keywords: banana bread, zucchini bread, brown butter, moist bread, one-bowl recipe, easy baking, healthy dessert, quick bread

Find it online: https://chrisfeasts.com/simple-one-bowl-brown-butter-zucchini-banana-bread-recipe-easy-and-moist/