Preheat oven to 350F/177C and spray an 8x5" or 9x5" loaf pan with baking spray and line it with parchment paper going up the sides for easy removal.

Grate the zucchini, then place in a clean kitchen towel and squeeze as much of the liquid out as possible. Check to make sure it measures about a cup. Set aside.

In a large bowl, mash the bananas and check to be sure it measures 1 cup. Then whisk in the sugars, salt, cinnamon and oil until combined. Whisk in the two eggs, 2 tbsps of yogurt and vanilla until completely combined.

Then switch to a spatula and stir in the grated and drained zucchini.

Next, gently fold in the two flours, baking powder and baking soda until almost completely incorporated. Then fold in the chocolate chips and chopped walnuts until everything is combined (reserve a few chocolate chips if you want to sprinkle some on top.) (Do not overmix or you won’t have super tender bread.)

Pour into the prepared pan, smooth out the top to even it out. Slice the banana into desired shapes if you want and arrange on top. Brush the cut side of the banana with a little maple syrup or sprinkle with brown sugar. Add a few more of the reserved chocolate chips on top if desired and place in the preheated oven. Bake for 50-55 minutes until the top is set, springs back to the touch and a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for about 15 minutes then remove from the pan and cool directly on the cooling rack. Once cool keep tightly wrapped at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze this loaf whole or by the slice tighlty wrapped and then placed in a ziptop bag for up to 3 months.