Heat your oven to 350°F and grease a 9x5 inch loaf pan (or similar size) with oil or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures even browning.

In a medium bowl, whisk together the wheat flour, flour, finely ground flax seeds, baking powder, baking soda, pumpkin pie spice, and salt. Whisking these together distributes the leavening agents and spices evenly throughout the flour, which ensures consistent rise and flavor in every slice. Set this dry mixture aside.

In a large bowl, whisk together the mashed bananas, pumpkin puree, yogurt, brown sugar, oil, egg, vanilla extract, and orange zest until well combined and smooth. I find that the orange zest really brightens the pumpkin-banana flavor, cutting through the richness beautifully. Make sure the bananas are mashed very smooth with few lumps so they blend seamlessly into the batter.

Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3, and fold together gently with a spatula until just combined. Be careful not to overmix—a few small flour streaks are fine, as overmixing can make the bread tough. The batter should look slightly lumpy, not smooth.

Fold the grated and squeezed zucchini (make sure it's been pressed firmly in a towel to remove excess water, or your bread will be soggy) and pecans into the batter from Step 4 using just a few gentle strokes. Pour the batter into your prepared pan from Step 1, spreading it evenly, and bake for 60-75 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached. I like to tent the top loosely with foil after 40 minutes if it's browning too quickly.

Remove the bread from the oven and let it cool in the pan for 10 minutes—this allows the structure to set so it won't fall apart when you turn it out. After 10 minutes, carefully turn the bread out onto a wire cooling rack to cool completely before slicing.