Banana-Zucchini Bread

We have so many squash from our CSA about to go bad. 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 Lily 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 applesauce (or vegetable 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 (depending on humidity and such)
1 tablespoon ground Saigon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
optional 1 cup chopped nuts, fruit, or chocolate chips

Preheat oven to 325 degrees. Grease two 8x4 inch bread pans or three 12-ct muffin tins. 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 applesauce (or oil), brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Slowly add in the flour, cinnamon, baking powder, baking soda, and salt. Optionally, add "fun" ingredients and stir just to combine. 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 salted butter.