Banana Zucchini Bread

Preheat oven to 350°F. Butter a 9×5-inch loaf pan.

Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt.

Use a spatula to mix in the mashed banana and shredded zucchini. Then m ix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.

Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired).

Bake 60 to 65 minutes, until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature, wrapped in aluminum foil, or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrap them and place them in a ziplock bag for up to 3 months.