Ingredients:

  • 3 large overripe bananas
  • 1 medium zucchini, shredded
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Shred the zucchini. Use the shredding disk of the food processor, pulse the zucchini until finely shredded, and set it aside in a bowl. Note: Keep it raw and don't salt it, as we want the moisture.
  2. Process the bananas. Switch to the S blade and pulse the bananas until they reach a smooth, velvety consistency.
  3. Cream the fats. Add the softened butter and brown sugar to the food processor and process for 30 seconds until the mixture looks fluffy and pale.
  4. Add binders. Pour in the eggs and vanilla, processing just until combined. Note: Don't over process here or you'll incorporate too much air, which can cause the bread to sink.
  5. Incorporate zucchini. Slowly stir in the shredded zucchini by hand or on a very low pulse setting. Stop as soon as the green specks are distributed to avoid over working the batter.
  6. Mix dry ingredients. In a separate bowl, whisk your flour, baking soda, salt, cinnamon, and nutmeg.
  7. Fold together. Gently fold the flour mixture into the wet batter using a spatula until no streaks of flour remain.
  8. Prepare pan. Pour the batter into your parchment lined 9x5 inch loaf pan, smoothing the top with the back of a spoon.
  9. Bake. Place in the oven at 350°F (175°C) for 60 minutes. Bake until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool. Let the bread sit in the pan for 10 minutes before lifting it out to cool completely on a wire rack.