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Moist Zucchini Banana Bread Recipe with Easy Maple Cream Cheese Frosting

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A moist and tender zucchini banana bread enhanced with a smooth, tangy maple cream cheese frosting. This recipe combines wholesome ingredients for a comforting and flavorful treat perfect for any occasion.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 cup shredded zucchini (about 1 medium zucchini, drained if very watery)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar (can reduce to 2/3 cup if preferred less sweet)
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • For the Maple Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Wash and trim a medium zucchini, then shred it using a box grater or food processor. If watery, squeeze out excess moisture.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
  7. Fold in the shredded zucchini gently but thoroughly.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly to release air bubbles.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, combine softened cream cheese and butter in a small bowl and beat until smooth.
  12. Add powdered sugar, maple syrup, and vanilla extract; mix until fluffy and well blended.
  13. Once the bread is completely cooled, spread the frosting evenly over the top.
  14. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days or freeze slices for longer storage.

Notes

[‘Drain or squeeze excess moisture from zucchini to prevent soggy bread.’, ‘Do not overmix the batter to avoid a dense loaf.’, ‘Use ripe bananas with brown spots for best flavor and moisture.’, ‘Check doneness with a toothpick inserted near the center, avoiding edges.’, ‘Frost only when the bread is completely cooled to prevent melting.’, ‘Grease or line the pan well to avoid sticking.’, ‘Optional variations include adding nuts, chocolate chips, or spices like nutmeg.’]

Nutrition

Keywords: zucchini banana bread, maple cream cheese frosting, moist banana bread, easy banana bread recipe, zucchini bread, healthy banana bread, homemade banana bread

Find it online: https://cravemila.com/moist-zucchini-banana-bread-recipe-with-easy-maple-cream-cheese-frosting/