Iced Zucchini Banana Bread: The Ultimate Summer Treat

Sheet Pan Pancake: Forget flipping! Imagine waking up to the aroma of warm, golden pancakes without the endless standing over a hot griddle. That’s the magic of a sheet pan pancake, and I’m thrilled to share my foolproof recipe with you. This isn’t just breakfast; it’s a breakfast revolution!

While pancakes have been a breakfast staple for centuries, griddle cakes similar to pancakes have been traced back to ancient Greece. The modern pancake, as we know it, evolved over time, becoming a beloved comfort food across cultures. But let’s be honest, making pancakes for a crowd can be a real chore. That’s where the sheet pan pancake swoops in to save the day.

People adore this dish for its incredible convenience. No more babysitting individual pancakes! Simply pour the batter onto a sheet pan, bake, and voila! A delicious, evenly cooked pancake ready to be sliced and enjoyed. The texture is wonderfully soft and fluffy, and the customizable toppings make it a hit with everyone, from picky eaters to pancake aficionados. Plus, clean-up is a breeze! So, ditch the spatula and embrace the ease of a sheet pan pancake – your weekend mornings will thank you!

this Recipe

Ingredients:

• For the Bread:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional, but adds a nice warmth)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
• 1/2 cup chopped walnuts or pecans (optional)
• For the Cream Cheese Icing:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or cream (to adjust consistency)

Preparing the Zucchini and Bananas:

Before we dive into the batter, let’s get our zucchini and bananas ready. This step is crucial for ensuring the right texture and moisture in our bread.

1. Grate the Zucchini: Wash your zucchini thoroughly. Using a box grater, grate the zucchini. You should aim for about 2 cups of grated zucchini.
2. Squeeze Out Excess Moisture: This is a very important step! Zucchini holds a lot of water, and if you don’t remove it, your bread will be soggy. Place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze firmly to remove as much liquid as possible. You’ll be surprised how much water comes out! Discard the liquid.
3. Mash the Bananas: Peel your ripe bananas and place them in a bowl. Using a fork, mash them until they are smooth with only a few small lumps. You should have about 1 cup of mashed bananas.

Making the Zucchini Banana Bread Batter:

Now comes the fun part – mixing the batter! Follow these steps carefully to ensure a smooth and well-combined batter.

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking. This is my preferred method as it guarantees the bread won’t stick.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour.
3. Combine Wet Ingredients: In a separate large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined. The mixture should be light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Incorporate Bananas and Zucchini: Add the mashed bananas and squeezed zucchini to the wet ingredients. Mix until just combined. Be careful not to overmix at this stage.
6. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can lead to a tough bread.
7. Fold in Nuts (Optional): If you’re using nuts, gently fold them into the batter.

Baking the Zucchini Banana Bread:

The baking process is crucial for achieving a perfectly moist and tender bread. Keep a close eye on it and use the toothpick test to ensure it’s fully cooked.

1. Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake: Bake for 55-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 55 minutes.
3. Cool in Pan: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.

Making the Cream Cheese Icing:

While the bread is cooling, let’s prepare the cream cheese icing. This icing adds a touch of sweetness and tanginess that perfectly complements the flavors of the bread.

1. Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. It’s essential that both the cream cheese and butter are softened to room temperature to avoid lumps in the icing.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere.
3. Add Vanilla Extract: Stir in the vanilla extract.
4. Adjust Consistency: Add milk or cream, one tablespoon at a time, until the icing reaches your desired consistency. You want it to be smooth and spreadable, but not too runny.

Icing and Serving:

Once the bread is completely cool, it’s time to ice it! This is the final touch that makes this Zucchini Banana Bread truly irresistible.

1. Ice the Bread: Spread the cream cheese icing evenly over the top of the cooled bread.
2. Slice and Serve: Slice the bread and serve. Enjoy! This bread is delicious on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Success:

• Don’t Overmix: Overmixing the batter can lead to a tough bread. Mix until just combined.
• Squeeze the Zucchini: Removing excess moisture from the zucchini is crucial for preventing a soggy bread.
• Use Ripe Bananas: Ripe bananas add sweetness and moisture to the bread.
• Adjust Baking Time: Baking times may vary depending on your oven. Start checking for doneness around 55 minutes.
• Let it Cool Completely: Make sure the bread is completely cool before icing it. Otherwise, the icing will melt.

Storage Instructions:

Store the iced Zucchini Banana Bread in an airtight container in the refrigerator for up to 5 days. You can also freeze the bread (un-iced) for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before icing and serving.

Conclusion:

This Iced Zucchini Banana Bread isn’t just another baked good; it’s a symphony of flavors and textures that will have you reaching for a second slice before you’ve even finished the first. The subtle sweetness of the banana perfectly complements the earthy notes of the zucchini, all brought together by a moist, tender crumb that practically melts in your mouth. And let’s not forget the icing! That creamy, dreamy glaze adds the perfect touch of sweetness and a beautiful visual appeal that makes this bread a showstopper.

But beyond the taste, what truly makes this recipe a must-try is its versatility. It’s the perfect treat for a lazy Sunday brunch, a delightful afternoon snack with a cup of coffee, or even a unique and thoughtful homemade gift. Imagine surprising your friends and family with a loaf of this delicious bread – they’ll be singing your praises for days!

Looking for serving suggestions? I love to enjoy a slice of this Iced Zucchini Banana Bread slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent experience, try adding a sprinkle of chopped walnuts or pecans on top of the icing. The nutty crunch adds a wonderful textural contrast that elevates the bread to a whole new level.

And if you’re feeling adventurous, there are so many ways to customize this recipe to your liking. Swap out the vanilla extract for almond extract for a subtle nutty flavor. Add chocolate chips to the batter for a chocolatey twist. Or, for a spicier kick, incorporate a pinch of cinnamon, nutmeg, or even a dash of cayenne pepper. The possibilities are endless!

Another fantastic variation is to make mini loaves instead of a full-sized one. These are perfect for individual servings or for gifting to neighbors and friends. You can also bake the batter in muffin tins for delicious zucchini banana bread muffins – a great on-the-go breakfast option.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a simple, straightforward recipe that even beginner bakers can master, and the results are truly outstanding.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of this incredible Iced Zucchini Banana Bread. I promise you won’t regret it!

And once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below – I can’t wait to see your creations! Happy baking! I am sure that this will become a family favorite. This bread is so good that you will want to make it again and again. The combination of zucchini and banana is a match made in heaven. The icing is the perfect finishing touch. It is sweet, creamy, and adds a touch of elegance to the bread.