Description
A delightful Zucchini Banana Bread with a crunchy streusel topping, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated zucchini, excess moisture squeezed out
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
- For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine mashed bananas, grated zucchini, melted butter, eggs, and vanilla extract.
- In another bowl, whisk together flour, brown sugar, baking soda, ground cinnamon, and salt. Gradually add to the wet ingredients.
- In a small bowl, mix flour, brown sugar, ground cinnamon, and a pinch of salt for the streusel topping. Add cold butter and mix until crumbly.
- Pour the batter into the loaf pan and sprinkle the streusel topping evenly over it.
- Bake for 50-60 minutes or until a toothpick comes out clean. Tent with foil if browning too quickly.
Notes
- Store in an airtight container at room temperature for up to three days.
- Wrap tightly in plastic wrap and refrigerate for up to a week.
- Slice and freeze for up to three months, thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Zucchini Banana Bread, Streusel, Baking, Dessert, Snack