Ingredients:
- 3 medium overripe bananas, mashed (approx. 1 ½ cups / 350g)
- 1 ½ cups (150g) grated zucchini, squeezed dry
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup (120g) sour cream
- 2 large eggs, room temperature
- ¾ cup (150g) light brown sugar, packed
- ½ cup (100g) granulated white sugar
- 1 tsp (5ml) vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (2g) baking powder
- ½ tsp (3g) salt
- 1 tsp (2g) ground cinnamon
- ¼ tsp (1g) ground nutmeg
Instructions:
- Preheat your oven to 325°F (165°C). Grease your loaf pan and line it with parchment paper.
- Grate the zucchini, then place it in a clean kitchen towel and squeeze firmly to remove excess water.
- In a large bowl, whisk the melted butter and both sugars until smooth.
- Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla until the mixture is glossy and uniform.
- Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg directly over the wet ingredients.
- Use a rubber spatula to fold the dry ingredients in gently until no flour streaks remain, then fold in the squeezed zucchini.
- Pour batter into the pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.