Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Ingredients: 8 tablespoons unsalted butter, melted; 3/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 large egg, room temperature; 3/4 cup vanilla or plain Greek yogurt; 1 tablespoon vanilla extract; 1 cup mashed ripe bananas; 1 cup coarsely grated zucchini; 1 (3.4-ounce) box instant vanilla pudding mix; 1 cup all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup semi-sweet mini chocolate chips; 4 tablespoons unsalted butter; 1 cup confectioners’ sugar; 1 tablespoon vanilla extract; 1/2 to 1 tablespoon milk

Ingredients

Scale

8 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
3/4 cup vanilla or plain Greek yogurt
1 tablespoon vanilla extract
1 cup mashed ripe bananas
1 cup coarsely grated zucchini
1 (3.4-ounce) box instant vanilla pudding mix
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet mini chocolate chips

For the Vanilla Browned Butter Glaze:

4 tablespoons unsalted butter
1 cup confectioners’ sugar
1 tablespoon vanilla extract
1/2 to 1 tablespoon milk

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Instructions

Preheat the oven to 350°F (175°C). Grease the bottom and sides of an 8×8 inch metal baking pan. Place a long piece of parchment paper in the bottom of the pan, allowing the parchment to extend up two sides and overhang slightly on both ends. Place another piece of parchment in the same manner, perpendicular to the first sheet. (This will facilitate easy removal of the cake from the pan after baking.) Grease the parchment.
In a large microwave-safe mixing bowl, melt the butter. Whisk in the granulated sugar, brown sugar, egg, yogurt, and vanilla until fully combined. Add the mashed bananas and grated zucchini; mix until the mixture is well combined.
Incorporate the dry pudding mix into the banana mixture and stir until evenly mixed. Add the flour, baking soda, and salt; stir until just combined (do not overmix). Gently fold in the mini chocolate chips. Pour the batter into the prepared pan and bake for about 35 to 38 minutes, or until the cake is golden and the edges have slightly pulled away from the sides of the pan. Transfer to a wire rack and allow the cake to cool in the pan for at least 30 minutes before slicing and serving. While the cake cools, prepare the glaze.
To make the glaze, melt the butter in a 10-inch skillet over medium-high heat. Continue cooking, swirling the pan constantly, until the butter is dark golden brown and has a nutty aroma.

Prep Time: 15 minutes
Cook Time: 38 minutes

Nutrition

Serving Size: 9 servings
Calories: 320 kcal per serving