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Cozy Banana Zucchini Bread Recipe with Easy Walnut Cinnamon Streusel Topping

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A moist and flavorful banana zucchini bread topped with a crunchy walnut cinnamon streusel, perfect for breakfast, snacks, or casual gatherings.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, finely grated and lightly squeezed to remove excess moisture
  • 1/2 cup vegetable oil or melted coconut oil
  • 3/4 cup granulated sugar (optional: swap half for brown sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the Walnut Cinnamon Streusel Topping:
  • 1/2 cup walnuts, chopped and toasted
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Grate the zucchini finely and place in a clean kitchen towel; gently squeeze out excess moisture. Set aside.
  3. In a large bowl, mash the bananas until mostly smooth. Add oil, sugar, eggs, and vanilla extract. Whisk or beat until well combined and slightly fluffy, about 2 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold the dry ingredients gently into the wet mixture until just combined. Then fold in the grated zucchini carefully.
  6. Prepare the streusel topping by combining chopped walnuts, brown sugar, cinnamon, and a pinch of salt in a small bowl. Cut in the cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the walnut cinnamon streusel evenly over the batter, pressing lightly so it sticks but doesn’t sink.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes and tent with foil if streusel browns too fast.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini gently to remove excess moisture to avoid soggy bread. Toast walnuts in a dry skillet for 3-5 minutes for enhanced flavor. Use cold butter for streusel to keep crumbly texture. If bananas are not ripe, add 1 tablespoon honey or maple syrup for extra sweetness. Tent bread with foil if streusel browns too quickly. Let bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: banana bread, zucchini bread, walnut streusel, cinnamon, quick bread, moist bread, easy baking, snack, breakfast

Find it online: https://lirafood.com/cozy-banana-zucchini-bread-recipe-with-easy-walnut-cinnamon-streusel-topping/