Ingredients:

  • 2 cups All-Purpose Flour (240 g)
  • 1/2 cup Granulated Sugar (100 g)
  • 1/2 cup Light Brown Sugar, firmly packed (100 g)
  • 1 teaspoon Baking Soda (5 g)
  • 1/2 teaspoon Baking Powder (2 g)
  • 1 teaspoon Ground Cinnamon (4 g)
  • 1/2 teaspoon Ground Nutmeg (2 g)
  • 1/2 teaspoon Kosher Salt (3 g)
  • 2 Large Eggs
  • 1/2 cup Neutral Oil (e.g., Canola, Vegetable) (120 ml)
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • 1 1/2 cups Overripe Bananas, mashed (Approx. 3-4 large bananas)
  • 1 1/2 cups Medium Zucchinis, grated and squeezed dry (Approx. 200 g)
  • 1/2 cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper leaving an overhang (a 'sling').
  2. Grate the zucchini (use the large holes on a box grater). Place the grated zucchini in a clean tea towel and squeeze out as much liquid as possible. This step is crucial for moisture control. Set aside.
  3. Mash the overripe bananas thoroughly in a small bowl until mostly smooth (a few lumps are fine). Set aside.
  4. In the first large mixing bowl, whisk together the flour, both sugars (granulated and brown), baking soda, baking powder, salt, cinnamon, and nutmeg until uniformly combined.
  5. In a separate large bowl, whisk together the neutral oil, eggs, and vanilla extract until just emulsified and slightly frothy.
  6. Pour the wet mixture into the dry mixture. Use a rubber spatula to mix gently until just combined. Stop mixing when you see a few streaks of flour remaining.
  7. Gently fold in the mashed banana and the thoroughly drained zucchini. If using, fold in the optional nuts now. Do not overmix the batter.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 30 minutes. If the top is browning too quickly, loosely tent the loaf with aluminum foil to prevent burning.
  10. Continue baking for another 25–35 minutes (total time 55-65 minutes). The loaf is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  11. Allow the loaf to cool in the pan for 15 minutes to allow the crumb to set properly.
  12. Transfer the loaf to a wire rack to cool completely before slicing and serving.