1 ¾cup(248g)all-purpose or white whole wheat flour (or a combination)
⅔cup(142g)granulated sugar
1teaspoonbaking powder
1teaspoonsalt
½teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonallspice, optional but super delicious
1cup(about 226g)mashed bananas, about 2 medium/large bananas
1large egg, lightly beaten
⅓cup(75g)melted butter or neutral flavored oil
¼cup(57g)sour cream
1teaspoonvanilla extract
1 ½cups(283g)shredded zucchini (see note)
Instructions
Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and allspice.
Add the bananas, egg, butter or oil, sour cream and vanilla and stir until just combined and a few dry streaks still remain.
Gather the zucchini into your hands (or roll up in a clean kitchen towel) and squeeze over the sink to get rid of excess moisture (you should have about 1 cup/7 ounces after squeezing out the liquid). Add the zucchini to the batter, and stir until evenly combined (don't overmix).
Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until a toothpick or sharp knife inserted in the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10-15 minutes before running a sharp knife around the edges to loosen and turning onto a cooling rack to cool completely.
Notes
Zucchini:Yellow or green zucchini both work well in this recipe. You'll start with about 10 ounces of zucchini (2 small/medium zucchini) and end up with about 6-7 ounces once it is shredded and squeezed dry. I don't peel before shredding. I prefer shredding on the small holes of my box grater/food processor. Squeeze the zucchini dry rolled up in a clean kitchen towel - or my lazy way: grab handfuls and give a couple squeezes over the kitchen sink and call it good.Whole Wheat Flour:this recipe works well using whole wheat flour (I always use soft or hard white wheat - hard red wheat produces a much darker/heavier/denser baked good). If you aren't using a kitchen scale, measure the flour with a light hand.Muffins:this will make about 14-16 muffins, depending on how full you fill the liners. Bake for 15-17 minutes.