1. Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan with baking spray and parchment paper.
2. Mash the bananas really well, until there are no more large chunks.
   175 grams ripe bananas mashed
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
   300 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp cinnamon, 1/2 tsp fine sea salt
4. In a large bowl, whisk together the oil and sugar until they're well combined.
   120 mL olive oil any oil or melted butter works fine too, 250 grams granulated sugar
5. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
   3 large eggs room temperature
6. Add in the mashed bananas and vanilla extract and whisk until it’s completely combined.
   1 tbsp pure vanilla extract, 175 grams ripe bananas mashed
7. Add in the dry ingredients and fold just until the last streak of flour is incorporated.
8. Fold in the grated zucchini until it's evenly distributed.
   200 grams shredded zucchini
9. Spread the batter into the prepared pan and bake for 60-70 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
10. Cool for about an hour before icing.

Brown Sugar Glaze

1. In a small pot, combine the butter, brown sugar and heavy cream. Whisk together until they're smooth and stir over medium heat until it starts to bubble around the edge and the sugar is fully dissolved.
   28 grams salted butter, 25 grams brown sugar light or dark, 60 mL heavy cream
2. Place the powdered sugar and cinnamon in a small bowl and pour in HALF of the brown sugar mixture. Stir together until its makes a thick paste. Then add the other half and mix until it's well combined (if you add in all of the brown sugar mixture at once, the powdered sugar will get clumpy and you'll have to strain it after).
   60 grams powdered sugar** spooned and leveled, 1/2 tsp cinnamon
3. Stir in the vanilla and drizzle the brown sugar glaze on top of the zucchini banana bread.
   1 tsp vanilla