Moist Banana Zucchini Bread

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 cup of mashed bananas.

Add the shredded zucchini to the mashed bananas and mix until well combined.

In a separate bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.

In another bowl, beat the eggs and then add the vegetable oil and vanilla extract. Stir until well blended.

Combine the wet ingredients with the banana-zucchini mixture. Mix well.

Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined; do not overmix.

If desired, fold in the chopped nuts before transferring the batter to the prepared loaf pan.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.