Ingredients:

  • 2 ripe bananas, mashed (approx. 225g)
  • 1 cup zucchini, grated and lightly squeezed (140g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract (5ml)
  • 1/4 cup sour cream (60g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
  2. Peel and mash the bananas in a large mixing bowl until smooth.
  3. Grate the zucchini using the fine side of a box grater and lightly squeeze with a paper towel to remove excess water.
  4. Whisk the melted butter and packed brown sugar into the mashed bananas.
  5. Add the egg, vanilla extract, and sour cream to the mixture, stirring until smooth and the sugar has mostly dissolved.
  6. Sift the all-purpose flour, baking soda, salt, and ground cinnamon directly into the bowl.
  7. Using a rubber spatula, gently fold the dry ingredients into the wet base until just combined.
  8. Stir in the grated zucchini last, stopping the moment no streaks of white flour are visible.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 45–55 minutes until the crust is mahogany-colored and a toothpick inserted into the center comes out clean or with moist crumbs.
  11. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.