Print

Perfect Moist Cinnamon Swirl Zucchini Banana Bread

cinnamon swirl zucchini banana bread - featured image
Print Recipe

This incredibly moist zucchini banana bread features a ribbon of cinnamon sugar running through it, combining leftover zucchini and overripe bananas into a bakery-worthy loaf. It’s the perfect solution for using up produce while delivering a soft, tender crumb that’s ideal for breakfast or snacking.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 2 tablespoons ground cinnamon (for swirl)
  • 3 medium ripe bananas (about 1 cup / 240g mashed)
  • 1 cup (150g) shredded zucchini (not squeezed)
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed (for batter)
  • ¼ cup (50g) brown sugar, packed (for swirl)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) Greek yogurt or sour cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides.
  2. Wash and grate zucchini using the large holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. In a large bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps.
  4. Add melted butter, granulated sugar, brown sugar (for batter), eggs, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until smooth and glossy.
  5. Fold shredded zucchini into the wet mixture with a spatula until evenly distributed.
  6. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  7. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
  8. In a small bowl, mix 2 tablespoons cinnamon and ¼ cup brown sugar (for swirl) until it resembles wet sand.
  9. Pour half the batter into the prepared pan and spread evenly. Sprinkle about two-thirds of the cinnamon-sugar mixture over the batter.
  10. Pour remaining batter on top and spread carefully. Sprinkle the rest of the cinnamon-sugar mixture on top.
  11. Use a butter knife to gently swirl the layers together with 3-4 figure-eight motions. Do not over-swirl.
  12. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil after 40 minutes.
  13. Cool in pan for 10 minutes, then lift out using parchment sling and transfer to a cooling rack. Cool completely before slicing.

Notes

Do not squeeze the moisture out of the zucchini – it’s key to the moist texture. Use overripe bananas for best sweetness. Let bread cool completely before slicing to prevent crumbling. For best results, use room temperature eggs. The bread tastes even better on day two.

Nutrition

Keywords: zucchini banana bread, cinnamon swirl bread, moist banana bread, zucchini bread, quick bread, breakfast bread, snack bread

Find it online: https://lyrafeast.com/perfect-moist-cinnamon-swirl-zucchini-banana-bread/