Zucchini Banana Bread with Browned Butter Cream Cheese Frosting
INGREDIENTS
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1/4 cup unsalted butter, melted (half of one stick)
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3/4 cup granulated sugar
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1/4 cup light brown sugar, packed
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1 large egg
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6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt preferred, or sour cream may be substituted – do not use fat free or light yogurt or sour cream)
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1 tablespoon vanilla extract
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1 3/4 cup grated zucchini, loosely packed
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1 to 1 1/4 cups mashed bananas (1 large or 2 small very ripe bananas)
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1/2 cup sweetened shredded coconut flakes, optional (I didn’t use)
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one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve), optional see notes below
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2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt, optional and to taste
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Preheat oven to 325F, spray a 9-by-5-inch loaf pan with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s)s; set aside.
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