Zucchini & Banana Streusel Bread
  • 1 cup mashed overripe banana
  • 1 cup finely grated zucchini
  • ⅓ cup butter, melted
  • ⅓ cup buttermilk
  • 1 egg, beaten
  • ½ teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Streusel
  • ¼ cup unbleached all purpose flour
  • ¼ cup (packed) golden brown sugar
  • ¼ teaspoon ground cinnamon
  • nutmeg
  • ½ teaspoon salt
  • 4 tablespoons chilled unsalted butter, cut into ½-inch cubes
  • ¼ cup old-fashioned oats
  1. Preheat oven to 350ºF.
  2. Grease one loaf pan with butter or baking spray then line with parchment paper. In a large bowl, mix together mashed banana, zucchini, melted butter, buttermilk, vanilla and eggs until combined.
  3. In a separate medium bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon and salt. Add to banana mixture and gently stir until just combined. Spoon into lined loaf pan.
  4. To make streusel topping, in a food processor blend all the ingredients but the oats until a moist dough forms. Then add half of the oats to the mix and pulse until combined. Stir in remaining oats and sprinkle evenly over zucchini banana mixture.
  5. Bake for about 55 minutes, until toothpick inserted into the center comes out clean. Cool for about 5 minutes in pan, then pull the bread out of the pan using the parchment paper and let cool completely on a wire rack before slicing.
Recipe by jessica burns at http://jessicaburns.com/2016/10/zucchini-banana-streusel-bread/