Ingredients:

  • 3 medium overripe bananas, mashed (approx. 300g)
  • 1 cup (150g) grated zucchini, firmly packed
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (60g) sour cream
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (3g) ground cinnamon
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Prepare the oven. Preheat your oven to 325°F (165°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper. Note: Parchment makes removal much easier.
  2. Mash the fruit. In a large bowl, mash the bananas until smooth. Note: A few small lumps are fine for texture.
  3. Combine wet ingredients. Stir in the vegetable oil, brown sugar, eggs, sour cream, and vanilla until the mixture is velvety and well combined.
  4. Add the veg. Fold in the grated zucchini. Note: Stir just until the shreds are evenly distributed.
  5. Sift dry ingredients. Sift the all purpose flour, baking soda, salt, and ground cinnamon directly into the wet mixture.
  6. Fold the batter. Use a spatula to gently fold the ingredients together until no streaks of flour remain. Stop mixing as soon as the flour disappears.
  7. Pan and top. Pour the batter into the prepared pan and sprinkle the top with turbinado sugar.
  8. Bake the loaf. Bake for 50–60 minutes until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.