I’m a big fan of quick breads. In part because they come together so quickly – hence the name, and partly because I can usually (and very sneakily) hide vegetables in them for my kids.
Although this bread has zucchini in it, the flavor is well masked by the sweet bananas, so you end up not even knowing its there.
I came up with this recipe when I had bananas ripening far too quickly, and zucchini that were soon to meet their untimely end in the refrigerator. I was contemplating making banana bread OR zucchini bread, but because I am a rule breaker, and a risk taker I said, why not combine the two?
After I had my bread revelation – as I now refer to it, I got started with the zucchini. I grated two whole large size zucchini on the smallest blades. I then wrapped up the grated zucchini in a paper towel and squeezed out all the excess juice. There is a ton of liquid in zucchini, and this is probably the most important step. If your zucchini is too saturated, your bread will sink in the middle.
Next I whisked together the eggs, milk, bananas, and vanilla.
After I mixed it all together and it looked smooth I decided to throw in some orange zest just to brighten it up a little.
I almost always use the disposable loaf pans when I’m baking bread, because if I ever have any trouble with sticking I can always cut it away with scissors. They’ve saved many otherwise doomed kitchen endeavors.
While the bread was cooling a little Put together the topping. I beat together the cream cheese, orange zest, orange juice and powdered sugar. It takes about 5 minutes to get it smooth so stick with it!
This glaze is super simple and very forgiving. If it’s too runny add more powdered sugar, if it’s too thick, add a little milk. You want it to be a pourable consistency.
So once the bread had cooled I poured the glaze over. The top and the bread was ready to be eaten! I really like the flavors in this because the bread is not overly sweet, so the sugar in the glaze really works well in rounding everything out.
Now all I need to know is if it’s acceptable for me to walk around for the next couple of days with mouthfuls and fistfuls of this bread, just like my son. No? Okay, maybe next time!
Zucchini Banana Bread with Orange Cream Glaze
Yield: 1 (9-inch Loaf) Prep time: 10 minutes
Cook Time: 1 hour
For the bread
2 cups flour
¾ cup sugar
1 tbsp. baking powder
½ tsp. salt
2 very ripe bananas, mashed well (about 1 cup)
¼ cup milk
4 tbsp. butter, melted and cooled
2 medium zucchini
The zest of 1 orange (or about 1 tbsp.)
For the Glaze
¼ cup softened cream cheese
½ cup powdered sugar
1 tbsp. orange zest
Juice of half an orange
Preheat oven to 350°F. Then, Prepare your loaf pan by lining it with parchment paper, and/or greasing it with cooking spray.
First, grate the zucchini on the small smallest blades of a box garter. You will need about 1½ cups of grated zucchini. Wrap the grated zucchini in a paper towel and squeeze out all the excess liquid over the sink. Next, in a large mixing bowl, whisk together the flour, sugar, salt, and baking powder, set aside. In a separate mixing bowl combine the eggs, milk, bananas, butter. Then, stir the wet ingredients with the dry ingredients. After the mixture is well combined, fold in the grated zucchini and orange zest lightly. Transfer the batter into the loaf pan and bake for about 1 hour, or until a toothpick inserted comes out clean. When the bread is done baking, set aside to cool. In the meantime, in a mixing bowl add all the ingredients for the glaze and whisk well to combine. When the bread has cooled, pour the glaze over the top, slice, and serve. Enjoy!