Ingredients:

  • 2 cups (280g) grated zucchini, squeezed dry
  • 3 tbsp (42g) unsalted butter
  • 3 large overripe bananas, mashed (approx. 1 1/2 cups / 340g)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg

Instructions:

  1. Heat a skillet over medium-high heat and melt 3 tbsp of butter. Add the grated zucchini and sauté for 5-7 minutes until softened and golden brown. Remove from heat and let cool slightly.
  2. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  3. In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, vanilla, and buttermilk until the batter is smooth and glossy.
  4. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gently fold the dry ingredients into the wet base using a spatula until no streaks of flour remain.
  6. Fold in the butter-roasted zucchini.
  7. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.