Preparation Steps

• Heat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment, letting some overhang for easy removal.
• In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger and salt until evenly combined; set aside.
• In a large mixing bowl, beat the softened butter and sugar together until lighter in color and slightly fluffy (about 2 minutes). With the mixer running, pour in the oil in a thin stream until incorporated.
• Add the eggs one at a time, beating briefly after each addition. Stir in the mashed banana, lemon zest and vanilla until the mixture is uniform but not overbeaten.
• Fold the dry ingredients into the wet mixture using a spatula, mixing just until there are no large streaks of flour. Gently fold in the squeezed grated zucchini and the chopped walnuts.
• Scrape the batter into the prepared pan, smooth the top, and bake on the center rack for 50–60 minutes. Start checking at 50 minutes — a toothpick inserted in the center should come out with a few moist crumbs. If the top browns too quickly, tent with foil.
• Remove the loaf from the oven and let it cool in the pan for 15 minutes. Use the parchment overhang to lift the bread onto a wire rack and cool completely before slicing (about 45 more minutes) to set the crumb.