Preheat the oven to 350°F and grease/flour a 9x5 inch a light colored aluminum loaf pan or line with parchment.
Grate the zucchini on small holes on a box grater. (No need to peel the zucchini), squeeze out the excess water, and then set aside. You should have ~1 cup zucchini once water has been squeezed out.
1 large zucchini
Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.
2 cups, all purpose flour, spooned and leveled, 1 1/2 tsp. ground cinnamon, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
In another medium sized bowl, mash the banana. Then whisk in the sugar, oil, sour cream, eggs, and vanilla.
2 over ripe bananas (~1 cup mashed), 1 cup granulated sugar, 1/2 cup canola oil, 1/4 heaping cup sour cream, room temperature, 2 large eggs, room temperature, 1 Tbsp. vanilla extract
Add the wet into the dry ingredients and fold to combine a few times.
Then add the zucchini, being sure to break apart any clumps so there is no chunks of zucchini in the bread. (Add any other mix-ins here in this step too).
1/2 cup pecans or chocolate chips (optional)
Stir just until combined, careful not to over mix.
Pour into prepared loaf pan and spread evenly.
Bake for ~60-65 minutes or until toothpick inserted in middle comes out clean.
Allow to cool in a loaf pan for ~20 minutes then invert on a wire rack to cool completely.