Ingredients:

  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 3 medium (300g) overripe bananas, mashed
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (65g) coconut sugar
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (160g) zucchini, finely grated and squeezed dry

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, whisk together the browned butter and coconut sugar until combined.
  3. Stir in the mashed bananas, egg, and vanilla extract. Mix until the batter looks smooth and velvety.
  4. Sift the flour, baking soda, baking powder, cinnamon, and salt into the wet mixture.
  5. Using a silicone spatula, gently fold the ingredients together until no streaks of flour remain.
  6. Fold in the squeezed zucchini last.
  7. Pour the batter into a greased 8x4-inch loaf pan.
  8. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean.