Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans and set them aside.

In a medium bowl, whisk together 3 cups (375 g) all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1½ teaspoons ground cinnamon, and 1 teaspoon salt. Set the dry mixture aside.

In a large bowl, lightly whisk 4 eggs until combined. Add 2 cups (400 g) granulated sugar and 1 cup (218 ml) vegetable oil and whisk until the mixture is smooth.

Add the mashed bananas (2 medium, about 1 cup) to the egg mixture and whisk until well combined.

Add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula until no dry streaks of flour remain; mix only until just combined to avoid overmixing.

Fold in 1½ cups (186 g) shredded zucchini and 1 cup (99 g) chopped pecans until evenly distributed.

Divide the batter evenly between the two prepared loaf pans and smooth the tops lightly.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.

Remove the pans from the oven and place them on a wire rack. Let the loaves cool in the pans for 10 minutes.

After 10 minutes, remove the loaves from the pans and transfer them to the wire rack to cool completely before slicing.

Once cooled, wrap the loaves tightly in plastic wrap. Store at room temperature for up to 5 days.