zucchini banana bread

Serves: 12

Ingredients:
¾ cup cake flour
¾ cup whole wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼  cup brown sugar
¼ cup canola oil
1 ½ teaspoons vanilla essence
1 cup shredded zucchini (about 1 medium)
1 cup mashed ripe banana

Method:
preheat the oven to 180°c and grease a loaf tin.
whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside.
whisk eggs, sugar, oil  and vanilla in a medium bowl. stir in zucchini and banana until well combined.
add the wet ingredients to the flour mixture and stir until just combined. transfer the batter to the prepared pan.
bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
let cool in the pan for 10 minutes, then turn the loaf out onto a rack to cool completely. serve warm or at room temperature.