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Moist Banana Zucchini Bread with Crunchy Streusel

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This incredibly moist banana bread gets a secret boost from shredded zucchini, topped with a buttery cinnamon streusel for the perfect crunch. It’s an easy, one-bowl recipe that turns overripe bananas and a forgotten zucchini into a crowd-pleasing loaf.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 2 cups all-purpose flour (240g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (60g) for streusel
  • ¼ cup packed brown sugar (50g) for streusel
  • 2 tablespoons granulated sugar (25g) for streusel
  • 1 teaspoon ground cinnamon for streusel
  • ¼ cup cold unsalted butter (½ stick, 56g), cut into small cubes for streusel

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Wash the zucchini, trim off the ends, and shred it on the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  3. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  4. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use your fingers, a pastry cutter, or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while you make the batter.
  5. In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon.
  6. In the bowl with the mashed bananas, add ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  7. Fold the shredded zucchini into the wet ingredients until evenly distributed.
  8. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  9. Pour the batter into the prepared pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  10. Sprinkle the streusel evenly over the top of the batter. Do not press it in.
  11. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  12. Cool in the pan for 10 minutes, then use the parchment sling to lift the bread out and transfer to a cooling rack to cool completely before slicing.

Notes

For best results, use very ripe (spotty) bananas. Do not overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The bread tastes even better on the second day.

Nutrition

Keywords: banana zucchini bread, moist banana bread, streusel banana bread, easy banana bread, zucchini bread recipe

Find it online: https://sagestirs.com/moist-banana-zucchini-bread-with-crunchy-streusel-easy-recipe/