Print

Cozy Banana Zucchini Bread Recipe with Easy Walnut Streusel Topping

banana zucchini bread - featured image
Print Recipe

A moist and tender banana bread that sneaks in zucchini for subtle moisture, topped with a crunchy walnut streusel for the perfect cozy treat.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini (about 1 cup grated and finely squeezed to remove excess moisture)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the Walnut Streusel Topping:
  • 1/2 cup (50g) chopped walnuts, toasted
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, cold and cut into small pieces

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Set aside.
  2. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  3. In a large bowl, combine the mashed bananas, melted butter, and sugar. Stir until the sugar starts to dissolve, about 1-2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Fold the squeezed zucchini into the wet mixture gently until evenly distributed.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, folding carefully until just combined. Do not overmix.
  7. In a small bowl, combine chopped toasted walnuts, brown sugar, flour, and cinnamon. Add the cold butter pieces and use a pastry cutter or fingers to blend until crumbly with pea-sized chunks.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle the walnut streusel topping over the batter.
  9. Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the streusel browns too quickly, loosely cover the top with foil.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Do not overmix the batter to keep the bread tender. Toast walnuts before adding to streusel for extra flavor. Tent streusel with foil if browning too fast. Bananas should be very ripe for best sweetness. Variations include gluten-free flour, dairy-free butter substitutes, and nut-free streusel alternatives.

Nutrition

Keywords: banana bread, zucchini bread, walnut streusel, easy bread recipe, moist banana bread, healthy banana bread, quick bread, homemade bread

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