Ingredients:

  • 2 large overripe bananas, mashed
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup melted unsalted butter
  • 2 large eggs
  • 3/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts, toasted

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Grate the zucchini and use a clean kitchen towel to squeeze out excess water.
  3. In a large bowl, mash the bananas until smooth.
  4. Whisk into the mashed bananas the melted butter, brown sugar, eggs, vanilla, and sour cream until combined.
  5. Gently stir in the squeezed zucchini.
  6. Sift the flour, baking soda, salt, and cinnamon directly over the wet mixture.
  7. Using a spatula, fold the ingredients together until just combined; stop as soon as no white flour streaks remain.
  8. Fold in the toasted walnuts.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  11. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.