Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 2 large (110g) overripe bananas, mashed
  • 1 1/2 cups (225g) grated zucchini, unpeeled
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large (100g) eggs, room temperature
  • 1/4 cup (60g) sour cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan with butter and a light dusting of flour, or line with parchment paper.
  2. Whisk the melted butter and brown sugar together in a large mixing bowl until smooth.
  3. Stir in the mashed bananas, grated zucchini, eggs, sour cream, and vanilla extract.
  4. Gently fold in the flour, baking soda, salt, and cinnamon. Stir until just combined; do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 55–65 minutes. The bread is done when the center springs back immediately when pressed and the edges are deep mahogany-brown.
  7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.