This Cinnamon Zucchini Banana Bread is made without oil or butter and has just 90 calories per slice. It combines classic zucchini bread and banana bread with a crunchy cinnamon sugar topping, making it a delicious way to use up fresh summer and early fall zucchini.
Jump to:
- ❤️ Why You'll Love This Recipe
- Key Ingredients For This Recipe
- There is no oil or butter in this bread.
- 🍌 Expert Tip
- Substitutions and Variations
- How to Make Zucchini Banana Bread
- Expert Tips for Making Zucchini Banana Bread
- Recipe FAQs
- Tools Needed to Make Quick Bread
- How to Serve Zucchini Banana Bread
- Cinnamon Zucchini Banana Bread Recipe
❤️ Why You'll Love This Recipe
This Cinnamon Zucchini Banana Bread combines the best parts of banana bread and zucchini bread in one moist, hearty loaf. It has a texture similar to my Banana Bread with Coconut Milk and a crunchy cinnamon sugar topping inspired by my Coffee Cake Chai Muffins.
Ripe banana replaces the oil or butter found in many zucchini bread recipes, giving this loaf its dense, moist texture. If you love a hearty, old-fashioned banana bread, this is a great recipe to try.
Have extra zucchini? Try my Air Fryer Zucchini Chips or Air Fryer Zucchini Pizza Bites for another easy way to use it.
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.
- Lemon zest adds a bright, fresh note that balances the sweetness of the banana and cinnamon.
*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.
🍌 Expert Tip
No ripe bananas? Bake unpeeled bananas on a lined baking sheet at 300°F for 15 to 40 minutes, until the skins turn black and the bananas are soft.
Substitutions and Variations
Substitutions
- Zucchini: Yellow squash works just as well as green zucchini.
- Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for a few minutes) for an egg-free loaf.
- Nutmeg: Freshly ground is best, but ¼ teaspoon pre-ground works too.
- Lemon zest: Orange zest is a good swap for a slightly sweeter citrus note.
Variations
- Add nuts: Fold in ½ cup of chopped walnuts or pecans for crunch.
- Add chips: Stir in ½ cup of chocolate chips or cinnamon chips. Cinnamon chips are a reader favorite.
- Make muffins: Spoon the batter into a lined muffin tin for grab-and-go breakfasts. Bake time will be shorter than the loaf.
How to Make Zucchini Banana Bread
- Preheat oven to 350°F and prepare a 9x5-inch loaf pan.
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- Mix the cinnamon and sugar for the topping.
- Mash the banana and stir in the sugar, zucchini, egg, and lemon zest.
- Add the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the pan and sprinkle with cinnamon sugar.
- Bake for 50 to 55 minutes, covering loosely with foil if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert Tips for Making Zucchini Banana Bread
- Don't overmix. Stir the dry ingredients in just until combined so the bread doesn't turn tough.
- Use very ripe bananas. The browner they are, the sweeter the bread. No ripe ones? Bake unpeeled bananas at 300°F for 15 to 40 minutes, until the skins turn black.
- Skip the peeling and squeezing. The zucchini skin softens as it bakes, and the natural moisture keeps the loaf tender.
- Expect a dense, moist loaf. The banana replaces the oil or butter, so it's closer to banana bread than typical zucchini bread.
- Watch the top. If it browns too quickly, cover it loosely with foil after 35 minutes. A crack down the middle is normal.
- Let it rest. It's delicious warm, but wrapping it and waiting overnight deepens the flavor and makes it easier to slice.
Recipe FAQs
Yes, wrap the cooled loaf (or individual slices) tightly and freeze for up to 3 months.
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.
This bread is naturally denser than most because the banana replaces oil or butter. Overmixing can also make it heavy, so stir just until the dry ingredients are combined.
No, the skin is thin and softens as the bread bakes, adding a little color and fiber.
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 a shredder to shred the zucchini.
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 Zucchini Banana Bread
My favorite way to enjoy this quick bread is with my morning coffee. It's also sweet enough to serve as a dessert and makes a delicious afternoon snack. For an extra special treat, serve warm slices with a pat of butter or a schmear of cream cheese.
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 Recipe
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. Prepare a 9x5 bread pan with nonstick spray and/or parchment paper, leaving a little overhang on the sides if you'd like to lift the loaf out easily.
- In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
- In a small bowl, stir together the cinnamon and sugar for the topping. Set aside.
- In a large mixing bowl, mash the ripe banana well, then add the sugar, shredded zucchini, beaten egg, and lemon zest. Stir until everything is combined.
- Add the dry ingredients to the wet ingredients and stir just until no dry flour remains and a thick batter forms. Be careful not to overmix, which can make the bread tough.
- Spoon the batter into the prepared pan and spread it evenly. Sprinkle the cinnamon sugar mixture over the top for a crunchy topping.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 35 minutes, and if the top is browning too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- This bread is dense and moist, closer to banana bread than typical zucchini bread, since the banana replaces the oil or butter.
- Stir the dry ingredients in just until combined. Overmixing makes the bread tough.
- Use very ripe bananas for the best sweetness. No ripe ones? Bake unpeeled bananas at 300°F for 15 to 40 minutes, until the skins turn black.
- There's no need to peel or squeeze the zucchini. The skin softens as it bakes, and the natural moisture keeps the loaf tender.
- Check the bread after 35 minutes. If the top is browning too much, cover it with foil to prevent burning. A crack down the middle is normal for quick breads.
- This bread is delicious warm, but if you wrap it and let it sit overnight, the flavors deepen, and it's easier to slice.
- Yellow squash can be used in place of zucchini. Orange zest works in place of lemon zest, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can replace the egg.
- For fun variations, fold in ½ cup of chopped walnuts, pecans, chocolate chips, or cinnamon chips, or bake the batter as muffins.
- Wrap leftovers in plastic wrap or store in a sealed container for 2 to 3 days at room temperature. It will keep covered in the refrigerator for up to one week, or in the freezer for up to three months.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Swathi says
Cinnamon Zucchini banana bread looks delicious
Jamie says
The spices are wonderful in this!
Adriana says
I love zucchini bread so yummy
Bobbie says
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!
Emily says
I am a fellow cinnamon lover so I couldn't agree more. I hope your friends like it as much as you.😁
Gina says
Love an easy quick bread like this and the addition of cinnamon is unusual and delicious paired with the zucchini!
Emily says
Cinnamon, banana, and zucchini work really well together. Thanks for checking it out!
Angela says
This is a great quick bread recipe. It came out moist and tasty.
Emily says
So happy to hear it! Thanks for trying out the recipe.😊
Jenn says
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!
Emily says
Gotta get those veggies in wherever you can, right? I'm so glad you liked it!
Julie says
The zucchini keeps this bread so moist and just love all the cinnamon in it. It is goes great with my morning coffee.
Emily says
That's exactly how I like to enjoy mine as well. Thanks, Julie!☕️
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Emily says
Thanks, Shandi! I'm so glad everyone loved it.
Kayla DiMaggio says
yum! This cinnamon zucchini banana bread is so delicious! I loved how moist it was and the beautiful flavors!
Emily says
Kayla, I'm so glad you tried out this recipe and found it delicious!
Sabrina says
Yummy, flavourful and moist, thanks!
Emily says
You are welcome, Sabrina!
Rob says
What a great idea to combine zucchini and banana! Can't wait to try this!
Emily says
Thanks, Rob, you are going to love it!
Heather Johnson says
love this bread! i just started eating zucchini bread and am obsessed - i try every recipe i find - love the cinnamon sugar!
Emily says
I'm glad you liked my version, Heather! Thanks for giving it a try.