Do you think that zucchinis don’t belong in desserts? Try this Zucchini Banana Bread and change your opinion!
This dessert is ideal for summer when there are plenty of zucchinis.
Ingredients will do for one loaf, baked in a long baking tray of 6 cm depth. You can cut the loaf cake into at least 14 slices.
The Zucchini Banana Bread
- 120 g butter
- 130 g sugar
- 2 eggs
- 1 small zucchini
- 2 ripe bananas
- 100 g Nutella
- 300 g flour
- 15 g baking powder
- 180 g chocolate
- 100 g butter
Heat up butter on room temperature. Whip it together with sugar. Add eggs, grated zucchini and smashed bananas. Stir thoroughly.
Add Nutella, flour, and baking powder. Stir again just until combined.
Grease the baking tray with butter and sprinkle it with flour so the cake won’t stick to it. Pour the mixture inside and bake for 50 minutes on 190° C.
Shake the baking tray and turn the cake out to cool down.
Meanwhile, prepare the chocolate topping. Melt chocolate and butter. Pour it over the cake.
You can keep the zucchini bread in fridge, but not necessarily. Use up in three days.