Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 cup / 225g)
  • 1/2 cup neutral oil (120ml)
  • 2 large eggs
  • 1/4 cup sour cream (60g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup light brown sugar, packed (100g)
  • 1/4 cup granulated white sugar (50g)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 tsp fine sea salt (3g)
  • 1 1/2 cups grated zucchini, lightly squeezed (170g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x4-inch loaf pan and line it with parchment paper.
  2. Grate the zucchini using a box grater and press gently between paper towels to remove excess water. Mash bananas until smooth.
  3. In a large bowl, whisk together mashed bananas, oil, eggs, sour cream, vanilla, brown sugar, and white sugar until the mixture is velvety.
  4. Sift in the flour, baking soda, baking powder, cinnamon, and salt. Use a spatula to fold the dry ingredients into the wet until just combined.
  5. Gently fold in the grated zucchini and optional add-ins like chocolate chips or walnuts.
  6. Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.