Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x5 loaf pan. This ensures the loaf bakes evenly from the start.
Mix the dry ingredients
- Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Break up any clumps so the rise is even.
Mix the wet ingredients
- Mash very ripe bananas in a large bowl, then add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract and stir to combine. Stir just until smooth and glossy.
- Stir in zucchini, grated and squeezed dry. Mix until the zucchini is evenly distributed with no dry pockets.
Combine and bake
- Fold the dry ingredients into the wet mixture until just combined. Stop when you no longer see streaks of flour to keep the crumb tender.
- Fold in walnuts or chocolate chips if using. Distribute them evenly so each slice has add-ins.
- Pour the batter into the greased 9x5 loaf pan. Tap the pan lightly to settle the batter.
- Bake at 350°F for 55–65 minutes until deep golden and a toothpick in the center comes out clean. Look for a set center and a browned top.
Cool and slice
- Cool the loaf for 15 minutes in the pan before slicing. The crumb firms up so slices hold together.
Notes
Pro tip: squeeze grated zucchini very well so the loaf stays dense and not gummy. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze sliced loaf in an airtight container for up to 2 months, thaw overnight in the fridge. For a slightly lighter option, use half the oil and replace the rest with an equal amount of unsweetened applesauce.