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The BEST Extra-Moist Zucchini Banana Bread with Optional Crunchy Topping

Close-up of sliced zucchini banana bread showing moist texture and green zucchini flecks.
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You get a soft, sweet, and flavorful loaf by combining ripe bananas and fresh zucchini. This easy recipe comes together fast, making it perfect for using up extra produce.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1 cup finely shredded zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)
  • For Crunchy Topping: 2 tablespoons melted butter, 2 tablespoons granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and the squeezed, shredded zucchini until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Fold in the optional nuts if you are using them.
  7. Prepare the crunchy topping: In a small bowl, combine the 2 tablespoons melted butter, 2 tablespoons sugar, 1/4 cup flour, and 1/4 teaspoon cinnamon. Mix with a fork until coarse crumbs form.
  8. Pour the batter into your prepared loaf pan. Sprinkle the crunchy topping evenly over the batter.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the loaf with foil for the last 15 minutes of baking.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze the moisture out of your shredded zucchini using a clean kitchen towel or paper towels. This step is key for a non-soggy loaf.
  • For the best flavor and texture, use bananas that are heavily spotted or almost black.
  • You can add 1/2 cup of chocolate chips to the batter along with the nuts for a richer flavor.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then foil.

Nutrition

Find it online: https://yumdrizzle.com/zucchini-banana-bread-moist-easy-recipe/