1 1/2 cups shredded zucchini (about 8 ounces), grated with large grater
1 3/4 cup [245 g] all-purpose flour
Instructions
Preheat oven to 350°F. Butter a 9×5-inch loaf pan.
Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt.
Use a spatula to mix in the mashed banana and shredded zucchini. Then mix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.
Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired).
Bake 60 to 65 minutes, until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.