• Amos Cooper Jr

Banana Chocolate Chip Zucchini Pudding Cake with Vanilla Browned Butter Glaze


May 12, 2020

Scroll Down to Bottom for Full Recipe

Prep Time: 12 mins.

Cook Time: 40 mins.

Total Time: 52 mins


Step up your banana bread game with this delicious, extra moist banana zucchini pudding cake recipe that our friend Amos tried from Averie Cooks.




If you are like the rest of us “hunker downers” (coined phrase borrowed from Leslie Jordan), then you are probably going stir crazy and suffering from cabin fever in spring. For me, I’ve discovered a love for baking, which is something I’ve been secretly intimidated by, due to all the chemistry. Baking truly is science. After many banana, zucchini, banana-zucchini, and peanut butter-banana-chocolate chip-zucchini breads, I started to look for something different that would change what I had grown to love in a few short weeks.


After some brief browsing on google, I stumbled across this recipe that incorporated ingredients I not only had on hand, but also love and can be presented in a new way. Let me just say that I love this recipe! It reminds me of the bread pudding that I’ve had so much of from living in the south. You get the same great texture without having to soak old bread in milk, while adding an elevated flavor experience. I almost forgot to mention the chocolate chips! My only deviation from the recipe was to add walnuts on the top post-baking and before adding the glaze. Needless to say, be prepared to eat more than you should and have zero regrets other than maybe having to loosen your belt a smidge. Give it a try and happy baking!



Pre- Heat Oven to 350°


What You'll Need


For the Cake

1 stick of unsalted butter, melted

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

6 ounces vanilla or plain Greek yogurt

1 tablespoon vanilla extract

1 1/2 large mashed ripe bananas

1 small zucchini grated

1 3.4-ounce box instant vanilla pudding

1 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi-sweet mini chocolate chips

Chopped Walnuts


For the Vanilla Browned Butter Glaze

1/2 stick unsalted butter

1 cup+ confectioners’ sugar, sifted

1 tablespoon vanilla extract

1 tablespoons milk, optional





1) Mix Your Ingredients


Spray a 9-by-9-inch pan with cooking spray. In a large bowl, mix together your melted butter, sugars, egg, yogurt, vanilla. Add the bananas, zucchini. Mix well. Stir in your dry ingredients. Mix in the chocolate chips.









2) Bake Cake & Glaze


Pour batter into pan. Bake for 40 minutes. The top should be golden, the center shouldn't jiggle, and the edges should have pulled away from sides of the pan. This is a moist cake, so keep an eye on it. Top with chopped walnuts.


Let the cake cool for half an hour.

In a saucepan, brown your butter. Stir often until foaming has calmed and nutty aroma is present. Be sure not to burn your butter. Place in a mixing bowl let sit for 5 minutes. Add sugars, vanilla, and whisk. Depending on taste and consistency, you can add a dash of milk. Drizzle over cake and slice & serve.



Banana Chocolate Chip Zucchini Pudding Cake 
with Vanilla Browned Butter Glaze
Serves: 8-10
Prep Time: 12 mins.   Cook Time: 40 mins.   Total Time: 52 mins.
Author: Amos Cooper Jr.  @thatfamousamos
 
Ingredients
For the Cake
1 stick of unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
6 ounces vanilla or plain Greek yogurt 
1 tablespoon vanilla extract
1 1/2 large mashed ripe bananas
1 small zucchini grated
1 3.4-ounce box instant vanilla pudding
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet mini chocolate chips 
Chopped Walnuts 

For the Vanilla Browned Butter Glaze
1/2 stick unsalted butter 
1 cup+ confectioners’ sugar, sifted
1 tablespoon vanilla extract
1 tablespoons milk, optional
Instructions
Pre-heat oven to 350°

Spray a 9-by-9-inch pan with cooking spray. In a large bowl, mix together your melted butter, sugars, egg, yogurt, vanilla. Add the bananas, zucchini. Mix well. Stir in your dry ingredients. Mix in the chocolate chips. Pour batter into pan and bake for 40 minutes. The top should be golden, the center shouldn't jiggle, and the edges should have pulled away from sides of the pan. This is a moist cake, so keep an eye on it.

Let the cake cool for half an hour. Top with crush walnuts. Prep your icing. In a saucepan, brown your butter. Stir often until foaming has calmed and nutty aroma is present. Be sure not to burn your butter. Place in a mixing bowl let sit for 5 minutes. Add sugars, vanilla, and whisk. Depending on taste and consistency, you can add a dash of milk. Drizzle over cake and slice & serve.

#yummyinmytummy #mypantsaretight #sendhelp #glassofmilk



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