Zucchini Banana Bread: Tender Crumb

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
2. Grate the zucchini using the fine side of the grater. If the zucchini is exceptionally watery, press it gently between paper towels to remove excess moisture.
3. In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt.
4. In a larger bowl, beat the melted butter with the granulated white sugar and light brown sugar until the mixture is smooth.
5. Stir the egg and vanilla extract into the butter mixture, then fold in the mashed bananas and grated zucchini until just combined.
6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as no streaks of flour remain to avoid over-mixing.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.