2 cups grated zucchini not squeezed, you can also use yellow squash
2 large very ripe bananas mashed (1 cup)
1 large egg
2 tbsp any mild tasting oil I use avocado oil
1/2 cup maple syrup or honey
1 tsp pure vanilla extract
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/4 cups whole wheat flour, spelt flour or all-purpose flour

Instructions
Preheat oven to 350 degrees F and line 9″ x 5″ loaf pan with parchment paper or spray with cooking spray. Set aside.

In a large bowl, mash bananas with a fork. Add egg, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, salt and whisk until everything is dissolved well. Sometimes if baking soda and powder have lumps, it takes a minute to let them sit and then whisk again.
Add flour and stir with spatula just until combined. Add zucchini and stir gently until well mixed. Transfer batter into prepared loaf pan, level with spatula and bake for 50-60 minutes or until toothpick inserted in the middle comes out clean.
Remove from the oven, let cool in a loaf pan for 10 minutes and then transfer onto the cooling rack to cool more. Cut with serrated knife into 12 slices and enjoy.

Notes

Store: If you are baking bread in summer, I highly recommend to refrigerate it in a container lined with double paper towel. During cooler months, store covered on a counter for 3-4 days.

Freeze: Past day 4, I recommend to freeze bread. Place in Ziploc bag and freeze for up to 3 months. Thaw on a counter for a few hours.

Use very ripe bananas: The more yellow with more brown spots your bananas are, the sweeter the bread will be.

Do not squeeze zucchini: The water from the zucchini will release while the bread bakes giving it moisture. Also no need to peel it.

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