Ingredients:

  • 3 ripe bananas, mashed (approx. 1 ½ cups / 340g)
  • 1 ½ cups (150g) grated zucchini, loosely packed
  • ½ cup (120ml) neutral oil
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated white sugar
  • ½ cup (100g) packed brown sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
  2. Grate the zucchini using the large holes of a box grater; do not peel the skin.
  3. In a large bowl, whisk the eggs until frothy.
  4. Stir in the mashed bananas, grated zucchini, oil, white sugar, brown sugar, and vanilla. Mix until the batter is smooth and the sugars have dissolved.
  5. Sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
  6. Gently fold the dry ingredients into the wet base using a 'fold-and-stop' technique, mixing only until just combined to avoid overworking the gluten.
  7. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.