One Bowl Zucchini Banana Bread: Velvety

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth but still slightly chunky.
3. Stir in the melted coconut oil, Greek yogurt, eggs, maple syrup, and vanilla extract until the mixture is velvety and uniform.
4. Gently stir in the squeezed dry grated zucchini.
5. Sift the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and nutmeg directly into the bowl.
6. Using a spatula, fold the ingredients together until no streaks of flour remain. Do not overmix.
7. Fold in optional chocolate chips or chopped walnuts if desired.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.