Perfect Zucchini Bread is incredibly moist and tender, and so easy to make! This bread has the addition of bananas, brown sugar, and cinnamon for the best flavor!
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with non-stick cooking spray and set aside.
Add the butter to a medium bowl and microwave just until melted. Add the bananas and vanilla extract to the bowl and mash with a fork until smooth.
Add the eggs to the butter mixture and use the same fork to whisk until combined. Stir in the shredded zucchini.
In a second large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and both sugars. It is ok if there are a few lumps.
Add the wet mixture to the dry mixture and use a spatula to stir just until combined.
Pour the batter evenly between the loaf pans. Bake in preheated oven for 45-55 minutes, until a toothpick inserted near the center of the loaf comes out clean.
Allow the bread to cool for 5 minutes, then remove carefully from the pans to cool completely.
Notes
***NOTE: Use a box grater (cheese shredder) to grate your zucchini. Once it is shredded, lay the zucchini on a double layer of paper towels and squeeze any excess moisture out into the sink.NOTE: This bread is best eaten within 5 days. You can wrap the bread in plastic wrap, then foil, and freeze for up to 3 months.