This zucchini banana bread is ultra moist, naturally sweetened with ripe bananas, and perfect for using up extra zucchini in a delicious way.

Scale

1 cup mashed ripe bananas (about 2 medium bananas)

1 cup grated zucchini (excess moisture squeezed out)

2 large eggs

1/3 cup melted coconut oil or vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or chocolate chips (optional)

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1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a large bowl, mix together the mashed bananas, zucchini, eggs, oil, brown sugar, and vanilla until smooth.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in the walnuts or chocolate chips, if using.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Use very ripe bananas for maximum sweetness and flavor.

Be sure to squeeze out excess water from the zucchini to prevent a soggy texture.

Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.