Instructions

• Preheat the oven to 350°F. Grease an 8x4-inch loaf pan and set it aside.
• In a medium bowl, whisk together 1 1/2 cups white whole wheat flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set the dry mixture aside.
• Measure 3/4 cup shredded zucchini, wrap it in a clean paper towel (or kitchen towel), and squeeze to remove excess liquid. Set the drained zucchini aside.
• In a large bowl, combine the mashed bananas (about 1 cup), 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1/3 cup melted coconut oil cooled to room temperature, and 1 teaspoon vanilla extract. Stir until the mixture is evenly combined.
• Add the dry flour mixture to the banana mixture. Stir gently with a rubber spatula or wooden spoon just until the flour is incorporated; do not overmix.
• Fold the drained shredded zucchini into the batter until evenly distributed.
• Pour the batter into the prepared loaf pan and smooth the top. If using, sprinkle 2 tablespoons turbinado sugar evenly over the batter.
• Bake on the center oven rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• Remove the loaf from the oven and set the pan on a wire rack. Cool in the pan for 15 minutes, then run a knife around the edges, remove the bread from the pan, and place it on the wire rack to cool completely before slicing.
• (Optional) To make muffins instead: divide the batter among 12 lined or greased muffin cups and bake for about 20 minutes, or until a toothpick inserted into a muffin center comes out clean.