Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (150g) light brown sugar, packed
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 1/2 cups (160g) grated zucchini, squeezed dry

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. Grate the zucchini using a medium box grater, then place it in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large mixing bowl, mash bananas until mostly smooth. Stir in melted butter and sour cream.
  4. Whisk in eggs, vanilla extract, and brown sugar until the mixture is glossy and uniform.
  5. Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg directly into the wet ingredients.
  6. Use a spatula to gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Fold in the squeezed zucchini.
  7. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.