3 medium overripe bananas (approx. 1 cup / 225g mashed)
1 1/2 cups grated zucchini (150g), squeezed dry
1/2 cup sour cream (120g)
2 large eggs (100g)
1/2 cup pure maple syrup (120ml)
1/3 cup melted coconut oil (75g)
1 tsp vanilla extract (5ml)
1 3/4 cups whole wheat pastry flour (210g)
1 tsp baking soda (5g)
1 tsp ground cinnamon (2g)
1/2 tsp fine sea salt (3g)
1/2 cup chopped walnuts (60g)
1/2 cup semi-sweet chocolate chips (85g)
Instructions:
Preheat oven to 350°F (175°C). Grate the zucchini and place it in a kitchen towel; squeeze firmly to remove excess water.
Line a 9x5 inch loaf pan with parchment paper for a clean release.
In a large mixing bowl, whisk together mashed bananas, sour cream, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Sift in the whole wheat pastry flour, baking soda, cinnamon, and salt.
Using a spatula, fold the dry ingredients into the wet base until just combined; stop as soon as no flour streaks remain.
Gently fold in the squeezed zucchini and chocolate chips. Pour the batter into the pan, then sprinkle the chopped walnuts evenly over the top to create a shatter crisp topping.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.