Ingredients:

  • 3 medium overripe bananas, mashed
  • 1 cup (115g) grated zucchini, squeezed dry
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper.
  2. In a large bowl, mash the overripe bananas until smooth.
  3. Whisk in the melted butter and brown sugar until the mixture is creamy and the sugar has begun to dissolve.
  4. Beat in the egg and vanilla extract until the batter looks glossy, then fold in the grated zucchini.
  5. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly into the wet ingredients.
  6. Using a rubber spatula, gently fold the mixture together just until no streaks of flour remain.
  7. Pour the batter into the prepared pan and bake for 55–65 minutes, or until the top is deep mahogany brown and a toothpick inserted into the center comes out clean.