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Moist Banana Zucchini Bread with Cinnamon Streusel

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A moist and tender banana zucchini bread topped with a crunchy cinnamon streusel, perfect for breakfast or a snack. This easy homemade recipe combines simple ingredients for a flavorful and comforting quick bread.

Ingredients

Scale
  • 3 medium very ripe bananas, mashed (about 1 ½ cups)
  • 1 medium zucchini, grated (about 1 cup, lightly packed)
  • 2 cups (240g) all-purpose flour (or 1:1 gluten-free baking flour blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon, plus extra for streusel topping
  • ¼ teaspoon nutmeg (optional)
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) brown sugar
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) small-curd cottage cheese, well-drained
  • ½ cup chopped walnuts or pecans (optional)
  • For the Cinnamon Streusel Topping:
  • ¼ cup (50g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Grate the zucchini and lightly squeeze out excess moisture. Set aside about 1 cup (120g).
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
  4. In another bowl, whisk granulated sugar, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and cottage cheese.
  5. Add mashed bananas to the wet mixture and stir to combine.
  6. Fold grated zucchini into the wet mixture. Gradually add dry ingredients and fold just until combined; do not overmix.
  7. Fold in nuts if using.
  8. Prepare the streusel topping by mixing sugar, flour, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
  9. Pour batter into prepared loaf pan and sprinkle streusel topping evenly over the surface.
  10. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. It should come out with a few moist crumbs but no raw batter. Tent with foil if top browns too quickly.
  11. Cool bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Do not overmix the batter to keep the bread tender.’, ‘Drain zucchini well to avoid soggy bread.’, ‘Use room temperature eggs and butter for smoother batter.’, ‘Test doneness with a toothpick; a few moist crumbs are normal.’, ‘Prepare streusel topping last and sprinkle just before baking.’, ‘Wrap leftover bread tightly to maintain moisture; tastes better after a day.’, ‘Microwave bananas for 30 seconds if not ripe enough.’, ‘Frozen zucchini can be used if thawed and drained thoroughly.’]

Nutrition

Keywords: banana bread, zucchini bread, cinnamon streusel, quick bread, moist bread, homemade, easy recipe, breakfast, snack

Find it online: https://novanosh.com/moist-banana-zucchini-bread-with-cinnamon-streusel-easy-homemade-recipe/