Prepare the pan: Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Shred the zucchini: Wash, trim, and grate the zucchini. Squeeze it with a clean towel until it’s damp but not dripping.
Mash the bananas: Mash ripe bananas in a large bowl until mostly smooth. Measure about 1 cup mashed banana.
Mix wet ingredients: Add eggs, oil, sugar, and vanilla to the mashed bananas. Whisk until smooth and combined.
Mix dry ingredients: In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
Combine the batter: Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
Fold in zucchini: Gently fold in the squeezed zucchini. Add chocolate chips, nuts, or dried fruit if using.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean or with moist crumbs.
Cool and slice: Cool in the pan for 10–15 minutes, then transfer to a wire rack. Let cool before slicing for the best texture.
