Banana-Zucchini Muffins

We have so many zucchini from our garden. I've been on the lookout for recipes to use them up, and found this one that we've fallen in love with. It should entice my littles to eat something healthy for a change ;) *Learn from my mistake and don't substitute yellow summer squash for the zucchini!!*

3 eggs
3/4 cup coconut oil
2/3 cup packed brown sugar
1 cup white sugar
1 medium/large zucchini (2-3 cups), shredded
2 very ripe bananas, mashed
2 teaspoons vanilla extract
3 to 3 1/2 cups all-purpose flour (you can also sub out up to one cup of oats for the flour)
1 tablespoon ground Saigon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chopped nuts, chocolate chips, or dried fruit (optional)

Preheat oven to 325 degrees. Grease three 12-ct muffin tins (or two 8x4 bread pans). If you want to be positive the bread won't stick, line the bottom of the pans with parchment paper, or line the muffin tins with cups.

In a mixer, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, zucchini, bananas, and vanilla; blend together until well combined. Slowly add in the flour/oats, cinnamon, baking powder, baking soda, and salt. Stir in any optional ingredients. Divide the batter evenly between the prepared pans or muffin tins.

Bake until a toothpick inserted in the center comes out clean, about 45 minutes for bread pans, 25 minutes for muffins. Allow to cool in the loaf pans on a wire rack before removing and serving with lots of butter.