Ingredients:

  • 3 ripe bananas, mashed (approx. 350g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 2 large eggs (100g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (3g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (3g)
  • 1/4 tsp ground allspice (1g)
  • 1 1/2 cups grated zucchini, squeezed dry (150g)

Instructions:

  1. Prep the oven. Preheat your oven to 325°F (165°C). Line your 9x5 inch loaf pan with parchment paper, leaving a little overhang on the sides for easy lifting.
  2. Prepare the zucchini. Grate the zucchini using the coarse side of your grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink until no more water drips out. Note: This prevents the bread from collapsing.
  3. Mix the wet base. In a large bowl, whisk the mashed bananas, olive oil, eggs, brown sugar, and vanilla. Whisk until the mixture looks smooth and glossy.
  4. Combine dry ingredients. Sift the flour, baking soda, baking powder, salt, cinnamon, and allspice directly into the wet bowl. Note: Sifting removes lumps for a more uniform crumb.
  5. Fold gently. Use a spatula to fold the dry ingredients into the wet. Stop the moment no streaks of flour remain. Do not overmix, or the bread will be tough.
  6. Add the veg. Gently fold in the squeezed zucchini. Stir just enough to distribute the green flecks evenly.
  7. Pan and smooth. Pour the batter into the prepared pan. Use your spatula to smooth the top.
  8. Bake and watch. Bake for 55-60 minutes. You're looking for the exterior to be mahogany colored and a toothpick inserted in the center to come out clean with just a few moist crumbs.