Sour Cream Zucchini Banana Bread: Moist

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. Grate the zucchini using the large holes of a box grater. Gently pat it with a paper towel to remove excess water without squeezing it completely dry.
3. In a large bowl, whisk together the melted coconut oil and light brown sugar.
4. Add the eggs one at a time, whisking vigorously until the mixture is glossy.
5. Fold in the mashed bananas, sour cream, and vanilla extract until a smooth emulsion forms.
6. Sift the white whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg directly into the wet ingredients.
7. Use a spatula to fold the dry ingredients into the wet mixture until no flour streaks remain; do not over-mix.
8. Gently stir in the grated zucchini.
9. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.