Line a 9x5-inch loaf pan with parchment paper. Grease the paper with olive oil. Set aside.
Peel and mash bananas and measure the exact amount required by the recipe. Set aside.
1 1/2 cup Mashed Bananas
Trim the ends of the zucchinis, shred with the fine grater blade of a food processor or hand grater, Pack into a cup to measure the amount you need, don't squeeze out the water from the zucchinis. Set aside.
1 cup Shredded Zucchini
In a mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together.
1 3/4 cup White Wholewheat Flour, 1 1/2 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Cinnamon
In a large mixing bowl, combine mashed bananas, sugar, olive oil, vanilla, shredded zucchinis, and chopped pecans.
1/2 cup Unrefined Cane Sugar, 1/3 cup Light Olive Oil, 1 teaspoon Vanilla Extract, 1/2 cup Pecan
Pour the dry ingredients into the wet ingredients and stir until just combined. Don't over mix to avoid gummy or dense bread. If too dry, this happens if you accidentally remove the juice from the zucchinis, you can add up to 2 tablespoons of almond milk at room temperature to bring the batter together.
Transfer the batter into the loaf pan and sprinkle extra chopped pecans on top if desired.
Bake 350°F (180°C) for 60-80 minutes - I recommend tenting the pan with a piece of foil after 45 minutes to prevent the top from browning too fast. The bread is ready when a pick inserted in the middle of the bread comes out dry or with a little crumb on it.
Cool down for 3 hours or overnight before slicing. The bread will deflate slightly and get all its texture when it reaches room temperature.
Store in the fridge for up to 4 days or freeze up to 3 months in freezer bags.