Cinnamon Zucchini Banana Bread

16 servings
1 hr 5 min

Cinnamon Zucchini Banana Bread is full of flavor and easy to make. This recipe is a combination of classic zucchini bread and banana bread with a cinnamon-sugar topping for an added crunch. This is one of the best ways to use all of that summer and early fall zucchini in the garden!


My favorite way to enjoy this quick bread is with my morning coffee. This zucchini bread is also sweet enough to serve as a dessert and makes a delicious afternoon snack.


Wrap any extra bread in plastic wrap or place it in a sealable container. It will stay good at room temperature for 2-3 days. If you want your zucchini bread to last longer, it can be stored covered in the refrigerator for up to one week or you can freeze it for up to three months.


If you like to make homemade bread, check out my Apple Cinnamon Swirl Bread and my Pumpkin Bread with Cream Cheese Frosting.

A slice of zucchini banana bread with cinnamon topping.

Cinnamon Zucchini Banana Bread.

Sliced Cinnamon Zucchini Banana Bread.

Cinnamon Zucchini Banana Bread

Recipe details

  • 16  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp freshly ground nutmeg (or 1/4 tsp ground nutmeg)

Wet Ingredients

  • 1/2 cup sugar
  • 1 cup shredded zucchini
  • 1 ripe banana
  • 1 large egg, beaten
  • 1/4 tsp lemon zest

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 1 tsp ground cinnamon

Instructions


Preheat the oven to 350°F and prepare a bread pan with non-stick spray and/or parchment paper. I used a 9×5 pan.
In a medium mixing bowl combine the dry ingredients, whisk together, and set aside. Combine the cinnamon and sugar for the topping in a small bowl and set aside.
In a large mixing bowl add the sugar, zucchini, banana, egg, and lemon zest and combine. Stir in the dry ingredients until everything is combined into a thick batter.
Spoon the batter into the prepared pan and sprinkle the cinnamon and sugar mixture on top.
Bake for 50-55 minutes or until a toothpick comes out clean. Cool the bread in the pan for 10 minutes and then place the loaf on a wire rack to continue cooling.

Tips

  • This bread is delicious when served warm, however, if you wrap it and let it sit overnight, it will allow the flavors to enhance and it will be easier to slice.
  • Check the bread after 35 minutes. If the top is browning too much, cover it with foil to prevent burning.
  • A quick bread will typically get a crack down the middle when cooking so don’t worry about it.
  • Wrap any extra bread in plastic wrap or place it in a sealable container. It will stay good at room temperature for 2-3 days. If you want your zucchini bread to last longer, it can be stored covered in the refrigerator for up to one week or you can freeze it for up to three months.

Emily | emilyfabulous.com
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