Stefanie Hiebert & Erin Thiessen
Eating this banana bread is a great way to get in your daily recommended doses of both fruits and vegetables thanks to its use of both bananas and zucchini. Eating your vegetables has never tasted better.
Preheat the oven to 350 degrees. Mash the bananas in a bowl and add the shredded zucchini, sugar, honey or agave syrup, and the egg, and mix well.
In a second bowl, mix the flour, baking soda, salt, and cinnamon. Once mixed, slowly add the dry mixture into the banana mixture. Next, stir in the melted butter and the chocolate chips and walnuts, if using. Pour the mixture into a greased loaf pan, or use 3 mini loaf pans.
If using the mini loaf pans, bake for 30-35 minutes. If making one big loaf, bake for one hour. To check if the bread is done, simply put a toothpick in the middle and see if it comes out clean. If you see wet batter on the toothpick, put the loaf back in the oven for another 5-10 minutes and check again. Put the loaf on a cooling rack when done, and enjoy.