Banana Zucchini Bread with Cinnamon Streusel
Banana zucchini bread turns ripe bananas and fresh zucchini into a moist, cozy loaf with a crisp cinnamon oat streusel on top.
This recipe serves 4 and makes one small loaf, about 8 thick slices. It uses simple pantry baking ingredients and helps you stretch produce that might otherwise go to waste.
Why You’ll Love This Recipe
- Moist and tender: Ripe bananas and grated zucchini keep every slice soft without making it heavy.
- Sweet cinnamon crunch: The oat streusel bakes into a golden, buttery topping with warm spice in every bite.
- Budget smart: This loaf uses affordable staples like flour, oats, brown sugar, eggs, and overripe bananas.
- Easy from scratch: You only need basic mixing bowls, a grater, and a loaf pan.
Fabian’s Budget Tip: Save overripe bananas in the freezer, then thaw and mash them for banana zucchini bread. They turn extra sweet and help you avoid buying more sugar or wasting fruit.
Ingredients (Serves 4)
- 2 very ripe medium bananas, mashed (about 240 g)
- 1 cup grated zucchini, lightly squeezed (120 g)
- 1 1/2 cups all-purpose flour for the batter (190 g)
- 1/4 cup all-purpose flour for the streusel (30 g)
- 3/4 cup packed brown sugar, divided (150 g)
- 2 large eggs (about 100 g without shells)
- 1/4 cup melted butter for the batter (57 g)
- 3 tablespoons cold butter for the streusel (43 g)
- 1 teaspoon baking soda (5 g)
- 2 teaspoons ground cinnamon, divided (5 g)
- 1/2 cup chopped walnuts (55 g)
- 1/3 cup old-fashioned oats (30 g)
- 1/4 teaspoon fine salt (1.5 g)
Step-by-Step Instructions
1. Heat the Oven and Prepare the Pan
Heat the oven to 350°F (175°C). Grease an 8 by 4 inch loaf pan with a little butter. If you have parchment, line the bottom so the loaf lifts out easily.
2. Make the Cinnamon Oat Streusel
Add 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, oats, walnuts, and cold butter to a small bowl. Rub the butter into the mixture with your fingertips until it looks like damp crumbs. The streusel should clump when you press it lightly.
3. Mash the Bananas and Mix the Wet Ingredients
In a large bowl, mash the bananas until they look glossy and mostly smooth. Whisk in the eggs, melted butter, and the remaining 1/2 cup brown sugar. The mixture should smell sweet and buttery.
4. Fold in the Zucchini and Dry Ingredients
Stir the grated zucchini into the banana mixture. In a separate bowl, mix 1 1/2 cups flour, baking soda, the remaining 1 teaspoon cinnamon, and salt. Add the dry mixture to the wet mixture and fold gently. Stop as soon as you no longer see dry flour. A few small lumps are fine and help keep the bread tender.
5. Fill the Pan and Add the Streusel
Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the cinnamon oat streusel evenly over the batter. Press it down very lightly so it sticks as the loaf rises.
6. Bake Until Golden and Fragrant
Bake for 45 to 55 minutes, until the top turns golden and your kitchen smells like warm cinnamon and toasted walnuts. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
7. Cool Before Slicing
Let the bread cool in the pan for 15 minutes. Move it to a rack and let it cool for at least 30 more minutes before slicing. The crumb sets as it cools, which gives you clean, soft slices instead of a gummy center.
Expert Troubleshooting & FAQs
Do I Need to Peel the Zucchini?
No. Keep the peel on. It softens in the oven and adds color, moisture, and extra nutrients without making the bread taste like vegetables.
Should I Squeeze the Zucchini Dry?
Lightly squeeze it, but do not wring it completely dry. Zucchini should feel damp, not dripping. Too much water can make the loaf sink in the middle.
Why Did My Banana Zucchini Bread Turn Dense?
The most common reason is overmixing. Fold the flour in gently and stop when the batter comes together. Too much stirring develops gluten and makes the bread tough.
Can I Make This Without Walnuts?
Yes. Leave them out or replace them with more oats. The streusel will still bake up crisp and buttery with a warm cinnamon flavor.
How Do I Store Banana Zucchini Bread?
Store cooled slices in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Warm a slice for a few seconds to bring back the soft banana texture and buttery aroma.
Estimated Nutritional Facts
These values are rough estimates per serving, based on 4 servings.
- Calories: 520
- Protein: 10 g
- Carbs: 78 g
- Fats: 21 g
Banana Zucchini Bread with Cinnamon Streusel
Ingredients
- 2 very ripe medium bananas, mashed (about 240 g)
- 1 cup grated zucchini, lightly squeezed (120 g)
- 1 1/2 cups all-purpose flour for the batter (190 g)
- 1/4 cup all-purpose flour for the streusel (30 g)
- 3/4 cup packed brown sugar, divided (150 g)
- 2 large eggs (about 100 g without shells)
- 1/4 cup melted butter for the batter (57 g)
- 3 tablespoons cold butter for the streusel (43 g)
- 1 teaspoon baking soda (5 g)
- 2 teaspoons ground cinnamon, divided (5 g)
- 1/2 cup chopped walnuts (55 g)
- 1/3 cup old-fashioned oats (30 g)
- 1/4 teaspoon fine salt (1.5 g)
Instructions
- 1. Heat the Oven and Prepare the Pan. Heat the oven to 350°F (175°C). Grease an 8 by 4 inch loaf pan with a little butter. If you have parchment, line the bottom so the loaf lifts out easily.
- 2. Make the Cinnamon Oat Streusel. Add 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, oats, walnuts, and cold butter to a small bowl. Rub the butter into the mixture with your fingertips until it looks like damp crumbs. The streusel should clump when you press it lightly.
- 3. Mash the Bananas and Mix the Wet Ingredients. In a large bowl, mash the bananas until they look glossy and mostly smooth. Whisk in the eggs, melted butter, and the remaining 1/2 cup brown sugar. The mixture should smell sweet and buttery.
- 4. Fold in the Zucchini and Dry Ingredients. Stir the grated zucchini into the banana mixture. In a separate bowl, mix 1 1/2 cups flour, baking soda, the remaining 1 teaspoon cinnamon, and salt. Add the dry mixture to the wet mixture and fold gently. Stop as soon as you no longer see dry flour. A few small lumps are fine and help keep the bread tender.
- 5. Fill the Pan and Add the Streusel. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the cinnamon oat streusel evenly over the batter. Press it down very lightly so it sticks as the loaf rises.
- 6. Bake Until Golden and Fragrant. Bake for 45 to 55 minutes, until the top turns golden and your kitchen smells like warm cinnamon and toasted walnuts. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- 7. Cool Before Slicing. Let the bread cool in the pan for 15 minutes. Move it to a rack and let it cool for at least 30 more minutes before slicing. The crumb sets as it cools, which gives you clean, soft slices instead of a gummy center.
