1. Preheat the oven to 35o degrees F. Grease a loaf pan (8 x 4 x 2 1/2-inch) with nonstick cooking spray and set aside.
2. In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
4. In a large bowl, combine the mashed banana, oil, brown sugar, and vanilla. Stir until smooth. Stir in the grated zucchini.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
6. Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.

Note: The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.