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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cinnamon zucchini bread on a cooling rack

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.

cinnamon zucchini bread ingredients

How to Make Zucchini Banana Bread

  1. Preheat the oven to 350°F and prepare a bread pan with non-stick spray and parchment paper. I used a 9×5 pan.
  2. 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.
  3. 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.
  4. 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.
a slice of cinnamon zucchini bread

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.

slices of cinnamon zucchini bread and a latte

More Baking Recipes to Check Out

Cinnamon Zucchini bread sliced on a cutting board

Cinnamon Zucchini Banana Bread

Cinnamon Zucchini Banana Bread is a combination of classic zucchini bread and banana bread with a cinnamon-sugar topping for an added crunch.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 90kcal
Author: EmilyFabulous

Equipment

  • whisk
  • spatula or spoon
  • medium mixing bowl
  • large mixing bowl
  • small mixing bowl
  • nutmeg grinder/zester
  • 9×5 bread pan
  • cooling rack

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 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

Serving: 1slice | Calories: 90kcal | Carbohydrates: 20.6g | Protein: 1.7g | Fat: 0.4g | Saturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 71mg | Fiber: 0.7g | Sugar: 10.5g | Calcium: 11mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

cinnamon zucchini banana bread on a board
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Did you Make this Zucchini Banana Bread with Cinnamon Topping?

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