What
you need,
¼
cup butter, melted
¾
cup granulated sugar
¼
cup light brown sugar, packed
1
large egg
6
ounces plain Greek yogurt
1
tablespoon vanilla extract
1¾
cup grated zucchini, loosely packed
1
cup mashed banana
½
cup sweetened shredded coconut flakes
1
small box vanilla instant pudding mix
2
cups all-purpose flour
1½
teaspoons baking soda
½
teaspoon salt, I used salted butter so I didn’t use the salt
Preheat
oven to 325F, spray a loaf pan, or mini ones with cooking spray.
In
a large bowl combine the melted butter, sugars, egg, yogurt, vanilla, and whisk
to combine. Add the zucchini, bananas, coconut, and stir to incorporate.
Add
the dry pudding mix, and stir to combine.
Add
the flour, baking soda, salt, and stir until just combined, taking care not to
over-mix or bread will be tough.
Pour
batter into prepared pan(s) and bake for about 60 to 65 minutes for a full loaf
pan between 40-45 minutes for mini tins, or until top is golden and set, and a
wooden skewer comes out clean.
Allow
bread to cool in the loaf pan for at least 30 minutes before removing from the
pan and transferring to a rack to finish cooling.
Store
the loaf in an airtight container for up to 4 days or wrap tightly in plastic
wrap and store in the freezer for up to 3 months.
Jen of My Tiny Oven
