Zucchini banana bread is ultra moist, extra tender and the most flavorful banana bread you'll eat. It's not too sweet so it's perfect for breakfast, and seriously the most delicious way to use up all your fresh zucchini.
Line a 9x5 inch loaf pan with parchment paper, or grease and flour the bottom & sides.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda & salt.
In a separate large bowl whisk together the melted butter & sugars until no lumps remain.
Whisk in the eggs and vanilla extract.
Stir in the mashed bananas.
Gently fold the flour mixture into the banana mixture. Then fold in the grated zucchini.
Pour into the prepared pan and bake for 50-60 minutes or until the top is firm/slightly springy to the touch and an inserted toothpick comes out clean.**
Cool fully before slicing.
*Squeeze out any excess water from the zucchini using a paper towel.**If the bread starts to get too brown on the top before it's fully cooked in the middle, tent a piece of aluminium foil overtop as it continues to bake. ***Store in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly in cling wrap at least 3 times so that it's tightly covered. Thaw in the fridge.