Overripe Banana Zucchini Bread: Moist

Instructions:

1. Prep the produce. Grate the zucchini using the small holes of a box grater. Place the shreds in a clean kitchen towel and give it a gentle squeeze to remove excess moisture. In a separate bowl, mash the overripe bananas until smooth with a few small lumps remaining. Note: Those lumps add nice texture.
2. Mix the fats and sugars. Whisk the melted butter and brown sugar together until smooth.
3. Emulsify the base. Beat in the egg and vanilla extract until the mixture looks glossy.
4. Combine the wet items. Fold in the mashed bananas and grated zucchini until fully incorporated.
5. Sift the dry ingredients. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly over the wet mixture. Note: This prevents baking soda volcanoes in your bread.
6. Fold gently. Using a spatula, gently fold the ingredients together until no streaks of flour remain. Stop as soon as it's combined to avoid a tough loaf.
7. Add the mix ins. Fold in chocolate chips or nuts during the final three strokes.
8. Fill the pan. Pour the batter into a parchment lined 9x5 inch loaf pan.
9. Bake the loaf. Bake at 350°F (175°C) for 50-60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Cool down. Let it sit in the pan for 10 minutes before moving it to a wire rack.