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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Why You'll Love This Recipe
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 just like my Banana Bread with Coconut Milk. The best of both worlds topped with a crunchy cinnamon sugar topping similar to my Coffee Cake Chai Muffins.
Key Ingredients For This Recipe
- Ground cinnamon - Adds warm spice and depth to the bread.
- Freshly ground nutmeg - Offers a slightly sweet, nutty flavor (or use ¼ teaspoon pre-ground).
- Shredded zucchini - Keeps the bread moist without overpowering the flavor.
- Ripe banana - Adds natural sweetness and helps with texture.
*See the recipe card for the complete list of ingredients and quantities.
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 quick breads. Bananas are a great fat substitute in baking and less sugar is used because ripe bananas are so sweet.
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 9x5 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 9x5 pan. 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.
If you get a chance to make this Cinnamon Zucchini Banana Bread
Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Cinnamon Zucchini Banana Bread
Equipment
- spatula or spoon
- nutmeg grinder/zester
- 9x5 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 teaspoon 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 9x5 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.
Kellie says
Super easy to make & tastes amazing! I add cinnamon chips to mine for a little extra "something".
Emily says
Thanks, Kellie! Cinnamon chips sound amazing!
Carolyn Blase says
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.
Emily says
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.
Tatiana says
We enjoyed the bread while it was warm, very good
Emily says
One of the best ways to enjoy it. Thanks for trying the recipe!
Lindsay Howerton-Hastings says
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.
Emily says
Yes! This is the best time of year because you still get fresh produce but it's time for the spices!! Enjoy!
Jeri says
So many great flavors rolled up into one! Fantastic recipe!
Emily says
Thank you, Jeri!😊
Luca says
Omg, I love this version with zucchini. I had never tried it, but I am so glad to have found and tried this!
Emily says
I'm glad you found it, Luca!
Shilpa says
This bread is so delicious and easy to make… absolutely love the flavours
Emily says
Thank you, Shilpa! Enjoy!