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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 360 F. Lightly coat (2 or 7 x 3 x 2 mini loaf pans or (9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.
Step 2
Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.
Step 3
Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
Step 4
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
Step 5
Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
Step 6
Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.
Step 7
Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4’s full. For 3 mini loaf pans, fill about 2/3’s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.
Step 8
Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.
Step 9
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.