Banana Zucchini Bread

Ingredients

Buy

• 1 large zucchini
• 2 med/large bananas
• 2 eggs

On Hand

• 1/2 cup brown sugar
• 1/2 cut mild olive oil
• 1 cup flour
• 1 cup whole wheat flour
• 3 teaspoon baking powder
• 2 teaspoon cinnamon

Instructions

• Mash the bananas
• Grate the zucchini
• Squeeze out the zucchini with your hands to remove as much liquid as possible.
• Heat your oven to 360 F. Prepare a loaf tin, I use a silicone tin so I don't need to line it, if you are using regular loaf tin then you will need to line it with baking paper.
• In a medium-sized bowl whisk the olive oil , eggs , and mashed banana.
• Add the brown sugar and whisk until well combined.
• In a second large bowl whisk together the remaining dry ingredients: flour , whole wheat flour , baking powder , and cinnamon .
• Add the wet ingredients to the dry ingredients, fold until just combined.
• Fold in the grated and squeezed zucchini.
• Transfer the batter into your prepared loaf tin.
• Bake at 360 F for 50-60 mins or until a skewer comes out clean.
• Once cooked, remove from oven, allow to cool for 5-10 minutes in the loaf tin before turning out on a cooling rack.

Notes

• Don't forget to remove the excess liquid from the grated zucchini by squeezing it well before adding it to the batter
• If your children are very weary of anything the slightest bit green, try peeling the zucchini before grating, then over time stop peeling it.
• Storage: This zucchini banana bread stores best in an airtight paper towel-lined container at room temperature. Make sure you cool the bread completely before transferring to the container. It will store for 3-4 days.
• Freezing: This loaf will freeze for up to 3 months if frozen. Make sure you wrap the loaf completely in cling film before freezing. When you want to enjoy the banana bread. Defrost on the bench overnight.