As we approach CSA basket time, I am trying to clean up everything I froze last summer. We had lots of zucchini, which we all know makes great bread. I wanted something just a little different than traditional zucchini bread. With a couple of overripe bananas on the counter, I wondered about zucchini and banana bread. With a search, I found this recipe. Since frozen zucchini is pretty wet, I was concerned about this bread baking evenly. Why not make a cake instead of a bread? I am so glad I did, this was a moist and delicious cake.
Banana Zucchini Crumble Cake
Adapted from Cheese Curd in Paradise
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
1 cup grated zucchini
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Pre heat oven to 350 degrees and grease a 9x9 square pan. Set aside.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.
Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow cake to cool before serving!