Description
Indulge in a delicious twist on classic banana bread with our Cinnamonsugar Zucchini Banana Bread recipe. Learn how to bake this moist and flavorful treat today!
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon (5ml) ground cinnamon
- ½ teaspoon (2.5ml) baking soda
- ¼ teaspoon (1.25ml) baking powder
- ¼ teaspoon (1.25ml) kosher salt
- ⅛ teaspoon (0.6ml) ground nutmeg (or ¼ teaspoon ground nutmeg)
- ½ cup (100g) sugar
- 1 cup (125g) shredded zucchini
- 1 ripe banana
- 1 large egg, beaten
- ¼ teaspoon (1.25ml) lemon zest
- ¼ cup (50g) sugar
- 1 teaspoon (5ml) ground cinnamon
Instructions
- Set your oven to 350°F and get a bread pan ready with either non-stick spray or parchment paper; a 9×5 pan works well.
- In a medium bowl, mix together the dry ingredients and set them to the side. In another small bowl, blend the cinnamon and sugar for the topping and keep it aside.
- In a large bowl, combine the sugar, zucchini, banana, egg, and lemon zest. Mix these thoroughly. Gradually add the dry ingredients, stirring until you have a thick batter.
- Transfer the batter into the prepared pan and evenly sprinkle the cinnamon-sugar topping over it.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
Notes
- Thoroughly squeeze excess moisture from shredded zucchini to avoid a soggy loaf.
- Enhance nutmeg flavor by using larger amount suggested or adding a pinch of cloves.
- Consider mashing ripe banana for smoother texture and intensified taste.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 2g
- Protein: 3g
Keywords: zucchini bread, cinnamon sugar, banana zucchini, lemon zest, moist bread, baking recipe
