Cinnamon Crunch Zucchini Banana Bread

by

Ingredients

For the Bread:

  • 2 cups all-purpose flour
  • 2 cups grated zucchini
  • 2 ripe bananas, mashed
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup chopped walnuts or pecans, optional

For the Cinnamon Crunch Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small pieces
  • ¼ cup chopped walnuts or pecans, optional

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
  2. Prepare the zucchini. Grate the zucchini and gently squeeze out some of the excess moisture with a clean kitchen towel. Don’t press it completely dry because some moisture helps keep the bread tender.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, mashed bananas, eggs, and vanilla extract until smooth.
  4. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture. Stir just until combined; avoid overmixing.
  6. Fold in the grated zucchini and chopped nuts, if using.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. Make the cinnamon crunch topping by combining the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingertips until coarse crumbs form. Stir in the nuts if desired.
  9. Sprinkle the cinnamon crunch mixture evenly over the top of the batter.
  10. Bake for approximately 55–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips

  • Use very ripe bananas for the best natural sweetness and banana flavor.
  • If your zucchini is extremely watery, squeeze out a little more moisture.
  • Don’t overmix the batter, or the bread may become dense.
  • Tent the loaf loosely with foil if the topping begins browning too quickly.
  • Store at room temperature for up to 2 days or refrigerate for several days in an airtight container.
  • The loaf can also be wrapped tightly and frozen for up to 2–3 months.

Conclusion

This Cinnamon Crunch Zucchini Banana Bread combines the moist texture of banana bread with tender grated zucchini and a buttery, cinnamon-sugar crumb topping. It’s cozy, fragrant, and perfect for breakfast, an afternoon snack, or a homemade treat with a cup of coffee or tea.

Leave a Comment