Banana Zucchini Bread

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

3 ripe bananas 12 ounces, 330 grams or 1⅓ cup mashed
2 medium zucchini 10 ounces or 300 grams, or 2 cups grated with the large holes of a box grater
½ cup (100 grams) sugar
¼ cup (55 grams) olive oil or another neutral vegetable oil
¼ cup (60 grams) almond milk or any other milk
1 tablespoon (1 tablespoon) vanilla extract

2 cups (300 grams) all-purpose flour or 50% whole-wheat flour and 50% all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (4 grams) baking soda
⅛ teaspoon (1 pinch) salt

Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper on the bottom and brush the sides with oil or butter.
In a large bowl, mash 3 ripe bananas with a fork, then add ½ cup sugar, ¼ cup olive oil, ¼ cup almond milk, and 1 tablespoon vanilla extract. Stir to combine.
Rinse, dry, and grate 2 medium zucchini with the large holes of a box grater, then squeeze some of their water out.
Fold the grated zucchini into the banana mixture.
Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ⅛ teaspoon salt.
Stir to combine to break off most lumps, but without overmixing.
Optionally, fold in ⅓ cup dark chocolate chips and ½ cup walnuts.
Transfer the batter to the loaf pan and bake for 55 to 65 minutes at 350°F or 180°C.
The banana zucchini bread should be a dark golden brown on top. A toothpick inserted in the center should come out mostly dry (not completely dry).
Let the bread cool down completely - at least 3 hours but better overnight - on a wire rack, then slice into 0.8 Inches or 2 cm thick slices and enjoy.