1cupgrated zucchinisqueezed to remove excess moisture
Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or grease and flour bottom and sides) and set aside.
In a large bowl, add bananas and mash with a fork. Then, add granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until well combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Make a well in the middle and pour wet ingredients into dry ingredients. Stir until just combined.
Add grated zucchini (make sure to squeeze and remove excess moisture from shredded zucchini before adding to batter), stir until just combined.
Pour batter into loaf pan. Cover loaf pan lightly with foil. Bake for 60-70 minutes (removing foil halfway through baking). Bread should be browned across the top and a toothpick inserted into the center should come out clean.
Zucchini bread will keep for 2-3 days in a sealed container at room temperature, up to a week in a sealed container in the refrigerator, or up to 3 months tightly wrapped in the freezer.
Use the small side of a box grater to finely grate your zucchini. It will bake seamlessly into your bread. Or, use the large side of a box grater for more texture.