Zucchini Banana Bars
Recipe GLPR5e1ac827e2efac
Moist and tender bars made with ripe bananas and shredded zucchini, spiced with cinnamon and nutmeg, and topped with a smooth vanilla-cinnamon glaze. These bars are perfect for dessert or a sweet snack.
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Ingredients
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 large ripe bananas
2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 cup shredded zucchini
1½ cup powdered sugar
2 Tbsp milk
Directions
Preheat your oven to 350°F. Spray a 13x9-inch baking pan with non-stick baking spray and set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
Add the ripe bananas to the butter mixture and beat until mashed and fully incorporated, using an electric mixer on medium speed or mixing thoroughly by hand.
In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the dry ingredients to the banana mixture and beat on low speed until just combined, about 1-2 minutes.
Gently fold the shredded zucchini into the batter using a spatula until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, until the edges are golden brown and beginning to pull away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs.
Remove the pan from the oven and allow the bars to cool completely on a wire rack before glazing.
To prepare the glaze, whisk together the powdered sugar and milk until smooth and pourable. For extra flavor, add 1/4 teaspoon of ground cinnamon to the glaze if desired.
Once the bars are completely cooled, drizzle or spread the glaze evenly over the top. Allow the glaze to set for a few minutes before serving. Store loosely covered at room temperature for up to 3 days.
