Zucchini Banana Bread with Easy Streusel Topping
If you love zucchini bread, then you've got to try this zucchini banana bread with crumble topping. Super moist and busting with flavor!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 3 medium ripe bananas mashed (about 1 1/2 cups)
- 2 medium shredded zucchini moisture pressed out (about 1 1/2 cups)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 4 1/2 teaspoon lemon juice
- 2 cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Crumb Topping:
- 2/3 cup all purpose flour
- 1/3 cup light brown sugar
- 1/3 cup butter softened (not melted)
- 1 teaspoon cinnamon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let loaves cool for 10-15 minutes before slicing.
Notes
Storage: Loaves can be stored at room temperature in an airtight container. Will keep for up to 2 days. For best results, store any leftovers in an airtight container refrigerated. Refrigerated bread will last 5-7 days.
Freezing: Zucchini banana bread can be frozen. Store loaf in airtight container or freezer bag. Will keep for up to 3 months frozen.
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 33mgSodium: 208mgFiber: 2gSugar: 19g
Tried this recipe?Let us know how it was!