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Moist Banana Zucchini Bread Recipe with Cinnamon Brown Sugar Swirl

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A moist and tender banana zucchini bread featuring a warm cinnamon brown sugar swirl that adds subtle sweetness and a cozy flavor. Perfect for breakfast or a comforting snack.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1 medium zucchini, grated and gently squeezed to remove excess moisture
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ¾ cup packed brown sugar for the batter
  • ⅓ cup packed brown sugar for the cinnamon swirl
  • ¼ cup granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) Greek yogurt (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess water until moist but not dripping.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a separate bowl, whisk the brown sugar (¾ cup), granulated sugar, vegetable oil or melted butter, and eggs until smooth. Stir in the mashed bananas, Greek yogurt, and vanilla extract.
  5. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini until evenly distributed.
  7. In a small bowl, mix the remaining ⅓ cup brown sugar with 1 teaspoon cinnamon to make the cinnamon brown sugar swirl.
  8. Pour half the batter into the loaf pan and spread evenly. Sprinkle half the cinnamon sugar mixture on top. Add the remaining batter and sprinkle the rest of the cinnamon sugar over the top. Use a butter knife to gently swirl the cinnamon sugar through the batter.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess moisture from zucchini to avoid gummy texture. Mix batter just until combined to keep bread tender. Tent with foil if top browns too fast. Let bread rest before slicing for best texture. For gluten-free, use gluten-free flour blend and add extra baking powder. For dairy-free, substitute coconut yogurt and use vegetable oil instead of butter.

Nutrition

Keywords: banana bread, zucchini bread, cinnamon swirl, brown sugar, moist bread, quick bread, homemade, easy recipe

Find it online: https://zestynora.com/moist-banana-zucchini-bread-recipe-with-cinnamon-brown-sugar-swirl-easy-homemade/