Ingredients:

  • 3 ripe bananas, mashed (approx. 300g)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (115g) sour cream
  • 2 large eggs
  • 3/4 cup (150g) light brown sugar, packed
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 1/2 cups (170g) zucchini, grated and squeezed dry

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper.
  2. Grate the zucchini, place it in a clean kitchen towel, and twist tightly to remove excess water until it feels like a damp sponge.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Stir in the mashed bananas, sour cream, eggs, and vanilla until the batter is uniform and creamy.
  4. Sift in the flour, baking soda, baking powder, salt, and cinnamon. Stir with a spatula until just combined, ensuring no streaks of white flour remain.
  5. Fold in the squeezed zucchini (and optional chocolate chips or walnuts if desired).
  6. Pour the batter into the prepared pan and bake for 60–65 minutes.