Ingredients:

  • 3 large ripe bananas, mashed (approx. 240g)
  • 1 cup (225g) grated zucchini, squeezed dry
  • 1/4 cup (60ml) melted coconut oil
  • 1/2 cup (120g) Greek yogurt
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2.5g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan with oil or line with parchment paper. Grate the zucchini and squeeze out excess water using a clean kitchen towel.
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted coconut oil, Greek yogurt, eggs, and vanilla extract until the mixture is cohesive.
  3. Sift the flour, coconut sugar, baking soda, salt, and cinnamon directly into the wet ingredients. Gently fold the batter with a spatula until no streaks of flour remain.
  4. Gently fold in the squeezed zucchini until evenly distributed. Pour the batter into the prepared loaf pan and smooth the top.
  5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.