Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).
In a bowl, combined the shredded zucchini and the mashed bananas; set aside.
In another bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of your electric mixer, beat together the sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth. Add the flour mixture until dry ingredients are moistened (do not over beat). Fold in the zucchini/banana mixture until combined.
Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
When done, remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) loaf.
* I peeled the zucchini squash.
** To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.
Lemon Banana Zucchini Bread Recipe: https://whatscookingamerica.net/bread/lemonbanana-zucchinibread.htm