Start out by grating your zucchini with a box grater until all of it is shredded. You do not need to peel your zucchini beforehand unless you prefer it. Once shredded, place it in an almond milk bag, cheese cloth or paper towels and wring out the excess water. Set aside. 

Preheat your oven to 350 degrees and grease a 9X5 loaf pan with butter, avocado oil or coconut oil. You could also line it with parchment to help the cooled and and baked bread come out of the pan easier. 

In a large bowl add in your melted butter and sugar. Whisk together until fully combined then add ripe bananas and mash them into the butter and sugar mixture until bananas are not chunky though it won’t be perfect! Whisk in eggs and vanilla extract, and shredded zucchini and mix until a smooth batter is formed. 

Add in your dry ingredients: flour, salt, baking soda and cinnamon and stir until everything is evenly combined.

If you are adding in any chocolate chips, nuts, dried fruit or other add ins, stir them in now. Save some to add to the top of the bread before baking. 

Pour batter into a greased loaf pan and bake for 1 hour or until a toothpick is inserted into the middle and comes out clean. This may take 5-10 minutes longer depending on your oven. Let cool COMPLETELY before removing from the loaf pan, slicing and serving.