Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal after baking.

Prepare the zucchini: Grate the zucchini using a box grater or food processor. After grating, use a clean towel or paper towels to squeeze out any excess moisture. This ensures your bread isn’t too watery.

Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. The riper the bananas, the easier they will mash!

Combine the wet ingredients: Add the eggs, sugar, vegetable oil, and vanilla extract to the mashed bananas. Mix until well combined.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to dense bread.

Add the zucchini: Fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter. The zucchini will add moisture and texture to the bread.

Bake the bread: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Cool and serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!