Beat egg with mixer. Add sugar and beat until the mixture looks light and frothy.
Add bananas, vanilla and oil and combine. Add cinnamon, combine again. Add dry ingredients in 3 parts and just mix until combined. Don’t over mix at this stage.
Mix zucchini and nuts in by hand.
Fill 2 standard sized bread pans that have been sprayed with non stick spray, or greased and floured.
Bake breads about 1 hour until a cake tester inserted in the middle comes out clean. Place breads on a cooling rack and cool in pans at least 10 minutes. Then remove breads from pans. Cool completely or eat some warm!!! Can be frozen.
Notes
Breads freeze well. Make a double batch and store in freezer to give as quick gifts or a quick snack or dessert.Can be stored at room temperature up to 4 days. This bread is great toasted too!General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.