Ingredients:

  • 1.5 cups zucchini, finely grated and squeezed dry
  • 1 cup overripe bananas, mashed
  • 0.5 cup neutral oil (Avocado or Grapeseed)
  • 2 large eggs, room temperature
  • 0.75 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 1.5 tsp ground cinnamon

Instructions:

  1. Prep the produce. Grate 1.5 cups zucchini and wrap it in a clean towel, squeezing over the sink until no more liquid drips out.
  2. Mash the bananas. In a large bowl, mash 1 cup of overripe bananas until mostly smooth with a few small lumps.
  3. Create the emulsion. Whisk in 0.5 cup neutral oil, 2 large eggs, 0.75 cup light brown sugar, and 1 tsp vanilla until the mixture looks glossy and pale.
  4. Sift the dry ingredients. In a separate bowl, whisk 1.5 cups flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp sea salt, and 1.5 tsp cinnamon.
  5. Combine the bases. Gently fold the dry ingredients into the wet until just a few streaks of flour remain.
  6. Fold in the greens. Add the squeezed zucchini to the batter and fold gently until evenly distributed.
  7. Prepare for baking. Pour the batter into a greased 9x5 inch loaf pan, smoothing the top with a spatula.
  8. The long bake. Bake at 350°F (180°C) for 55 minutes until the top is dark gold and a toothpick comes out clean.
  9. The cool down. Let the bread rest in the pan for 10 minutes before transferring to a wire rack.