1. 1) Preheat oven to 350 degrees. Blend together the oil, sugar, and eggs until thoroughly combined and fluffy.
2. 2) In a separate bowl combine the flours, baking soda, and baking powder.
3. 3) In three additions, add the dry ingredients to the wet, being careful not to over-mix.
4. 4) Add the milk, vanilla, and bananas and combine until just mixed. Gently fold in the shredded zucchini.
5. 5) Pour batter into two greased loaf pans. Bake for 45-50 minutes at 350 degrees.

For the French Toast

1. 1) In a shallow bowl whisk together the eggs, vanilla, milk, and cinnamon. Heat a large nonstick skillet over medium/high heat. Coat pan with cooking spray, then add the butter.
2. 2) Take one slice of zucchini banana bread and soak one side in the egg mixture for 10-15 seconds. Turn over to soak the other side, then add to the skillet. Repeat with remaining slices of bread and cook for 2-3 minutes on each side, until lightly brown.
3. 3) Serve immediately, topped with maple syrup and powdered sugar. Try not to drool.