Ingredients:

  • 1.5 cups (190g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 2 large (110g) overripe bananas, mashed
  • 1 cup (140g) grated zucchini, squeezed dry
  • 2 large (100g) eggs
  • 1/3 cup (80ml) maple syrup
  • 1/3 cup (80ml) coconut oil, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid.
  2. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  3. In a large bowl, mash the bananas until smooth. Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is fully emulsified.
  4. Gently fold the squeezed zucchini shreds into the wet mixture until evenly distributed.
  5. Sift the white whole wheat flour, baking soda, baking powder, salt, and cinnamon directly into the bowl with the wet ingredients.
  6. Using a spatula, fold the dry ingredients into the wet mixture gently until just combined, being careful not to over-mix.
  7. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.