Ingredients:

  • 3 large ripe bananas, mashed (approx. 1 1/4 cups / 300g)
  • 1/2 cup (120ml) avocado oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (160g) grated zucchini, squeezed dry
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground allspice

Instructions:

  1. Grate the zucchini using the coarse side of your grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water until the zucchini is damp, not dripping.
  2. In a large bowl, whisk together the mashed bananas, avocado oil, eggs, and vanilla extract until the mixture is smooth and the oil is fully incorporated.
  3. In a separate medium bowl, sift together the flour, granulated white sugar, light brown sugar, baking soda, salt, ground cinnamon, and ground allspice.
  4. Slowly fold the dry ingredients into the wet base using a spatula. Stir in the squeezed zucchini. Mix only until no more streaks of flour are visible to avoid overworking the gluten.
  5. Pour the batter into a greased 9x5 inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.