📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will make sure your bread doesn't stick and slides right out, nice and pretty.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure to get all the lumps out; nobody likes a lumpy bread.
3. In a separate bowl, mash the bananas with a fork until mostly smooth. Add the oil, eggs, brown sugar, vanilla extract, and maple syrup. Whisk until well combined. Don't over-mix now. Overmixing isn't your friend here..
4. Grate the zucchini and squash and squeeze out any excess moisture. Don't skip this step! Extra moisture can ruin your bread's texture. Trust me on this.
5. Add the grated squash and zucchini to the wet ingredients. Gently mix until just combined, being careful not to overmix, we don't want to develop too much gluten.
6. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Again, don't go overboard with the mixing. A few lumps are okay... unless you're making cakes, then you want no lumps.
7. Pour the batter into the prepared baking pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with some foil. This is a classic baking tip.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. It's hard to wait, I know, but it helps prevent it from getting soggy from the pan's residual heat.
9. Once completely cool, slice and serve your amazing bread! Enjoy your scrumptious homemade squash and zucchini bread!