Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (225g) mashed overripe bananas
  • 1 ½ cups (225g) grated zucchini, squeezed dry
  • ½ cup (60g) chopped walnuts
  • 1 tbsp (15g) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  3. In a large bowl, beat the melted butter and brown sugar until smooth. Add eggs one at a time, whisking vigorously until glossy. Stir in mashed bananas and vanilla extract.
  4. Gently stir the squeezed, grated zucchini into the wet mixture. Gradually fold in the flour mixture using a spatula until no streaks of white flour remain. Fold in chopped walnuts last.
  5. Pour batter into the prepared pan and smooth the top. Sprinkle with granulated sugar. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in the pan for 10 minutes before transferring to a wire rack.