Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt
  • 1 tbsp (6g) ground cinnamon
  • 2 medium (200g) overripe bananas, mashed
  • 1.5 cups (150g) grated zucchini, squeezed dry
  • 0.5 cup (120g) low-fat sour cream
  • 0.5 cup (120ml) pure maple syrup
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 cup (55g) melted coconut oil

Instructions:

  1. Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  2. In a large mixing bowl, whisk together the mashed bananas, maple syrup, eggs, sour cream, vanilla, and melted coconut oil until the mixture is smooth and emulsified.
  3. Gently fold the squeezed zucchini into the wet mixture.
  4. Sift the flour, baking soda, sea salt, and cinnamon directly into the wet mixture; fold with a spatula just until no streaks of flour remain, being careful not to overmix.
  5. Pour the batter into a greased 9x5 inch loaf pan.
  6. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep mahogany color.