Ingredients:

  • 3 ripe bananas, mashed (approx. 1 cup / 240ml)
  • 1 cup (140g) zucchini, grated and squeezed dry
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) chopped walnuts or pecans
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the large holes of a box grater. Place shreds into a clean kitchen towel and twist tightly, squeezing out as much liquid as possible.
  3. In a large bowl, whisk together melted butter, brown sugar, and mashed bananas until smooth. Beat in eggs one at a time, then stir in vanilla extract.
  4. Fold in the squeezed zucchini using a spatula until evenly distributed.
  5. Sprinkle granulated sugar, baking soda, salt, and cinnamon over the wet mixture. Gently fold in the flour in three additions, stopping as soon as no white streaks remain.
  6. Gently fold in nuts or chocolate chips if using.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool completely.