Preheat oven to 325°F/165°C/150°C fan, and grease a 8x4 inch (20x10 cms) loaf tin.
In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and set aside.
180 grams all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon
In a separate bowl beat the egg, butter and vanilla with both sugars.
1 egg, 100 grams white sugar, 110 grams brown sugar, 1½ teaspoon vanilla, 60 grams melted butter
Fold the sifted ingredients into the egg mixture till just combined then gently stir in bananas and zucchini. Pour into the greased pan and bake for 60 minutes or till a toothpick inserted in the middle comes out clean. Leave the bread to cool in the pan before turning out.
No need to peel the zucchini before grating.Cooking time: baking time has been amended, however as oven performance varies, insert a toothpick into the center of the bread and it should come out clean when the bread is done.Serving - Slice and serve freshly baked, at room temperature, or reheat using a dry skillet on low heat, or place on a baking tray and reheat in a low oven.Storing - cover and store the bread in a cool part of the kitchen or in the fridge, it will keep for up to 3 days.Wrap the zucchini bread and freeze in slices for convenience. Place the wrapped slices in a freezer bag and freeze for up to 2 months, then thaw at room temperature.