Zucchini Banana  Bread



– 3 medium ripe bananas, mashed (about 1 1/2 cups) – 2 medium shredded zucchini, moisture pressed out (about 1 1/2 cups) – 1/2 c. vegetable oil – 1 c. granulated sugar – 2 eggs – 4 1/2 tsp. lemon juice – 2 c. all purpose flour – 1 tsp. cinnamon – 1 tsp. baking soda – 1/2 tsp. baking powder – 1/2 tsp. salt Crumb Topping: – 2/3 c. all purpose flour – 1/3 c. light brown sugar – 1/3 c. butter, softened (not melted) – 1 tsp. cinnamon


Step 1

Preheat oven to 350 degrees. Line two, 8"x5" loaf pans with parchment paper. It is helpful to secure the paper with binder clips. Set prepared pans aside.

Step 2

Using a grater, shred zucchini into a fine-mesh sieve. Press into the mesh of the sieve releasing any excess water. Set zucchini aside leaving in the sieve to let any remaining water drain.

Step 3

In a mixing bowl, combine the mashed bananas, vegetable oil, sugar, eggs and lemon juice. Whisk together well. Add in the pressed, shredded zucchini and whisk to combine. Set aside.

Step 4

In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Using a rubber scraper, gradually add the dry ingredients to the wet ingredients until all dry ingredients are incorporated. Do your best to not overmix.

Step 5

Divide batter into prepared loaf pans. In a separate bowl, make the crumble topping by combining the flour, brown sugar, cinnamon and softened butter. Use a fork to make mixture crumbly. Sprinkle the crumble topping over the top of each loaf.

Step 6

Bake at 350 degrees for 45-48 minutes. To test for doneness, insert a toothpick into the center of a loaf. If the toothpick comes out clean and crumb-free the bread is done baking. Color will be golden brown.

Check out a couple of our other banana bread recipes below!