Cinnamon Zucchini Banana Bread
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!
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This Cinnamon Zucchini Banana Bread is a dense and moist loaf of bread that is sure to delight anyone who loves banana bread or zucchini bread. The best of both worlds topped with a crunchy cinnamon sugar topping.
Ingredients Needed to Make Cinnamon Zucchini Banana Bread
FROM THE PANTRY: You probably have most of these ingredients in your pantry already. You will need all-purpose flour, ground cinnamon, baking soda, baking powder, salt, freshly ground nutmeg (or ground nutmeg), and sugar.
PRODUCE AND DAIRY: Of course, for zucchini banana bread you will need a zucchini and a ripe banana along with an egg and fresh lemon zest.
How to Make Zucchini Banana Bread
- Preheat the oven to 350°F and prepare a bread pan with non-stick spray and 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.
- Add the zucchini, banana, egg, and lemon zest in a large mixing bowl and combine. Stir in the dry ingredients until a thick batter forms.
- Spoon the batter into the prepared pan and sprinkle the top with the cinnamon mixture. 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.
There is no oil or butter in this bread
The ripe banana acts as a substitute for oil or butter in this quick bread recipe. Because of this, the bread will be denser than some other breads. Bananas are a great fat substitute in baking and less sugar is used because ripe bananas are so sweet.
Tools Needed to Make Quick Bread
You will need a bread pan to make this recipe. I used a 9×5 pan like the one below.
You will also need a cooling rack.
And I always like to share my favorite little gadget for freshly grated nutmeg. This is a perfect size and it even has a little pocket on top for storing the nutmeg.
How to serve and store Zucchini Banana Bread
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.
More Baking Recipes to Check Out
- No-Knead Rosemary Bread
- Quick Pita Bread Recipe
- Blueberry Buckle Cupcakes
- Easy and Moist Banana Pudding Layer Cake with Cream Cheese Frosting
- Meyer Lemon Cream Puffs
Cinnamon Zucchini Banana Bread
Equipment
- whisk
- spatula or spoon
- nutmeg grinder/zester
- 9×5 bread pan
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground nutmeg (or ¼ tsp ground nutmeg)
Wet Ingredients
- ½ cup sugar
- 1 cup shredded zucchini
- 1 ripe banana
- 1 large egg, beaten
- ¼ teaspoon lemon zest
Cinnamon Sugar Topping
- ¼ cup sugar
- 1 teaspoon 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.
Notes
- 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.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make this Zucchini Banana Bread with Cinnamon Topping?
If you make this Cinnamon Zucchini Banana Bread don’t forget to leave a comment and rating below. And if you snap a pic, tag me on Instagram or Facebook.
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A lifelong excellent baker, this was the worst zucchini bread recipe I’ve ever made in my life. What a waste of time ingredients and money! Will never make it again. Noticed there was no oil or butter it was dense and heavy as a rock. You could break a window with it. We’ll never make it again. Actually give it zero stars.
Sorry it didn’t work out for you, Carolyn. The banana is meant to be the fat substitute which usually makes a more dense bread. Not everyone loves that type of texture, but thanks for giving it a try.
We enjoyed the bread while it was warm, very good
One of the best ways to enjoy it. Thanks for trying the recipe!
This is perfect for this time of year, when we’re still getting zucchini but ready for some cooler weather flavors as well! Thanks for a great recipe.
Yes! This is the best time of year because you still get fresh produce but it’s time for the spices!! Enjoy!
So many great flavors rolled up into one! Fantastic recipe!
Thank you, Jeri!😊
Omg, I love this version with zucchini. I had never tried it, but I am so glad to have found and tried this!
I’m glad you found it, Luca!
This bread is so delicious and easy to make… absolutely love the flavours
Thank you, Shilpa! Enjoy!
Cinnamon Zucchini banana bread looks delicious
The spices are wonderful in this!
I love zucchini bread so yummy
I love anything with cinnamon and this bread has such a delicious warm cinnamon flavor! I’m going to bake more for my friends! Thanks for the great recipe!
I am a fellow cinnamon lover so I couldn’t agree more. I hope your friends like it as much as you.😁
Love an easy quick bread like this and the addition of cinnamon is unusual and delicious paired with the zucchini!
Cinnamon, banana, and zucchini work really well together. Thanks for checking it out!
This is a great quick bread recipe. It came out moist and tasty.
So happy to hear it! Thanks for trying out the recipe.😊
This quick bread is so moist and flavorful, I can’t get enough of it! I love that it’s packed with veggies and sweetness!
Gotta get those veggies in wherever you can, right? I’m so glad you liked it!
The zucchini keeps this bread so moist and just love all the cinnamon in it. It is goes great with my morning coffee.
That’s exactly how I like to enjoy mine as well. Thanks, Julie!☕️
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Thanks, Shandi! I’m so glad everyone loved it.
yum! This cinnamon zucchini banana bread is so delicious! I loved how moist it was and the beautiful flavors!
Kayla, I’m so glad you tried out this recipe and found it delicious!
Yummy, flavourful and moist, thanks!
You are welcome, Sabrina!
What a great idea to combine zucchini and banana! Can’t wait to try this!
Thanks, Rob, you are going to love it!
love this bread! i just started eating zucchini bread and am obsessed – i try every recipe i find – love the cinnamon sugar!
I’m glad you liked my version, Heather! Thanks for giving it a try.