Ingredients:

  • 2 cups all-purpose flour (250g)
  • ¾ cup granulated sugar (150g)
  • 1 tsp baking soda (5g)
  • ½ tsp salt (3g)
  • 1 tsp cinnamon (2g)
  • ½ cup unsalted butter, melted (113g)
  • 2 large eggs
  • 1 cup ripe bananas, mashed (225g)
  • 1 ½ cups zucchini, grated and squeezed (225g)
  • 1 tsp vanilla extract (5ml)
  • 1 cup powdered sugar (120g)
  • 2 tbsp brown sugar (25g)
  • 2 tbsp unsalted butter, melted (28g)
  • 2 tbsp milk (30ml)
  • ½ tsp vanilla extract (2.5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly or line with parchment paper.
  2. Grate the zucchini and place it in a cheesecloth. Squeeze firmly to remove excess water to prevent a soggy center.
  3. Whisk melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each, then stir in mashed bananas and vanilla extract.
  4. Sift flour, baking soda, salt, and cinnamon into the wet mixture.
  5. Gently fold the squeezed zucchini into the batter using a spatula. Stop as soon as no streaks of flour remain to avoid over-mixing.
  6. Pour batter into the pan and bake for 55–65 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.
  7. Combine powdered sugar, brown sugar, melted butter, and vanilla extract. Slowly add milk until the glaze is thick but pourable.
  8. Allow the loaf to cool for 15 minutes, then drizzle the glaze over the top while the bread is still warm to the touch.