Preheat your oven to 350F. Grease a 9 x 5-inch loaf pan with butter or cooking spray, then line it with a strip of parchment paper that hangs over the side of the pan. If you are making mini loaves, prepare three mini loaf pans the same way. For muffins, line a muffin tin with paper liners or grease the muffin cups well.

Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, pinch of cloves and salt. Whisk until everything is evenly distributed. Set the flour mixture aside.

Mix the wet ingredients. In a separate bowl, beat together the mashed bananas, large egg, brown sugar, vegetable oil, and vanilla extract. You can use a stand mixer, a hand mixer, or a fork. Beat until the wet ingredients are smooth and the sugar is mostly incorporated.

Pour the wet ingredients into the large bowl with the dry ingredients and stir until just combined. Stop when you no longer see dry flour streaks. Do not overmix the batter. Overmixing develops the gluten and makes quick bread tough, and nobody wants tough quick bread.

Add the grated zucchini, grated carrot, and chopped walnuts or pecans(if using) to the batter and fold until evenly distributed.

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the top with granulated sugar. Place in the preheated oven and bake according to the following times, beginning to check early since baking times vary by oven:

Standard loaf: 50 to 60 minutes

Mini loaves: 30 to 40 minutes

Muffins: 18 to 22 minutes

The bread is done when a toothpick or a skewer inserted into the center comes out clean or with just a crumb or two. The top should be deep golden brown and spring back lightly when pressed. If the top is browning quickly before the center is set, tent the pan loosely with aluminum foil for the last 15 minutes.

Let the loaf cool in the pan for 10 to 15 minutes then use the parchment paper overhang to lift it out onto a cooling rack and let it cool completely before slicing.