Banana Zucchini Loaf for 8 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper.
2. Grate the zucchini using the small holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. Mash the overripe bananas in a small bowl until smooth.
4. In a large bowl, whisk together the melted butter and brown sugar. Beat in the eggs and vanilla until the mixture is smooth.
5. Fold the mashed bananas and squeezed zucchini into the wet mixture.
6. In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon.
7. Gently fold the dry ingredients into the wet mixture using a spatula, stopping the moment no streaks of flour remain.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.