Zucchini Eggplant Banana Bread

Preheat oven to 325°F

Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well.

Wisk in butter, oil and vanilla. Set aside.

In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.

Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired.

Divide the batter between two smaller sized greased or sprayed loaf pans.

Sprinkle tops with sugar.

Bake for 45-60 minutes or until toothpick inserted into center comes out clean.

Cool and serve.