Ingredients:

  • 3 medium very spotty Ripe Bananas, mashed
  • 1 ½ cups lightly packed Grated Zucchini (do not squeeze water)
  • 2 Large Eggs, lightly beaten
  • ½ cup Unsalted Butter, melted and slightly cooled
  • ¾ cup Granulated Sugar
  • ½ cup packed Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt
  • ½ cup Chopped Walnuts or Pecans (Optional add-in)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a standard 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. In a large bowl, thoroughly mash the ripe bananas. Set aside for 5 minutes.
  3. To the mashed bananas, whisk in the melted butter, both sugars, eggs, and vanilla extract until just combined. Stir in the grated zucchini.
  4. In a separate medium bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure leavening agents are evenly distributed.
  5. Gently pour the dry mixture into the wet mixture. Using a spatula, fold the ingredients together just until no streaks of dry flour remain. Do not overmix.
  6. If using, gently fold in the chopped nuts or chocolate chips.
  7. Transfer the batter to the prepared loaf pan, smoothing the top slightly. Bake for 55–65 minutes.
  8. Test for doneness: insert a skewer into the center; it should come out clean or with a few moist crumbs attached. Tent loosely with foil if the top browns too quickly.
  9. Let the loaf cool in the pan for 10–15 minutes. Then, carefully lift it out using the parchment overhang and transfer it to a wire rack to cool completely before slicing.