- 2 cups shredded courgette (1 medium courgette)
- 1/2 cup mashed ripe banana (1 medium/large)
- 1/4 cup sunflower oil
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1,5 cups all purpose flour
- chocolate chips
Preheat the oven to 180C. Lightly grease a loaf tin (or a muffin tray if you’d prefer muffins). Grate the courgette, then thoroughly squeeze it to remove as much excess water as possible (paper towels can be useful).
In a large mixing bowl beat or whisk together banana, honey, brown sugar, oil and vanilla extract until smooth. Add the eggs and beat again until combined. Sprinkle cinnamon, baking soda, baking powder and salt over the top of the batter and mix to combine. Then gradually sprinkle in the flour and mix it in slowly, just until the flour disappears. Last but not least, fold in the grated courgette and chocolate chips.
Scoop the batter into the prepared loaf tin or muffin tray. If you’re making muffins, fill the individual cups only 3/4 of the way. Bake the banana bread for 40-45 minutes, muffins for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Remove the tin from the oven and place it on a wire rack. Let cool for 5 minutes, then carefully lift the loaf or muffins out and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).