Ingredients
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1 1/2 cups grated zucchini (drained of excess moisture)
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2 ripe bananas, mashed (about 1 cup)
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2 large eggs
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1/3 cup melted coconut oil or butter
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1/3 cup pure maple syrup or honey
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour (or half whole wheat flour)
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon ground nutmeg (optional)
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1/4 teaspoon salt
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1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
1. Preheat and prepare the pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Drain the zucchini:
Grate the zucchini and use a clean towel to squeeze out as much moisture as possible. Set aside.
3. Mix wet ingredients:
In a large bowl, combine mashed bananas, eggs, melted oil or butter, maple syrup, and vanilla. Whisk until smooth.
4. Add zucchini:
Stir the drained zucchini into the wet ingredients until evenly incorporated.
5. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
6. Mix the batter:
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in walnuts or chocolate chips if using.
7. Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil halfway through if the top browns too quickly.
8. Cool:
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.