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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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.
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
- 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
- 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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