Cinnamon Zucchini Banana Bread

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 50

Cooling: 15

Total Time: 1 20

Servings: servings

Calories: 90kcal

Author: Emily

Cinnamon Zucchini Banana Bread is a combination of classic zucchini bread and banana bread with a cinnamon-sugar topping for an added crunch.

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.

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.