Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Shred the zucchini: Use the fine holes of a box grater. Place the shreds in a clean kitchen towel and lightly squeeze out excess liquid. Don’t wring it dry—some moisture is good.

Mix dry ingredients: In a large bowl, whisk the flours, baking soda, baking powder, cinnamon, and salt until well combined.

Mix wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until glossy. Whisk in the oil, yogurt, vanilla, and mashed bananas.

Combine: Pour the wet mixture into the dry. Stir gently with a spatula until a few flour streaks remain. Fold in the zucchini and any add-ins just until no dry pockets are left.

Fill the pan: Scrape the batter into the prepared pan and smooth the top. If you like, sprinkle a teaspoon of sugar over the surface for a light, crackly crust.

Bake: Bake for 55–70 minutes, until the top is browned and a tester inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil.

Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack. For the cleanest slices, wait until it’s fully cool.

Serve: Slice and enjoy plain, with a pat of butter, or a swipe of almond butter.