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Moist Shredded Zucchini Banana Bread Recipe with Brown Sugar Walnut Crumble Made Easy

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A moist and tender zucchini banana bread topped with a sweet brown sugar walnut crumble, perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 large medium zucchini, shredded and squeezed to remove excess moisture
  • 2 cups (240g) all-purpose flour (can substitute whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled (can substitute coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup brown sugar (for crumble topping)
  • Optional add-ins: 1/4 cup mini chocolate chips or raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred 1 large zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In another bowl, mash 3 ripe bananas until smooth. Add 3/4 cup packed brown sugar, 1/2 cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well combined.
  5. Fold the squeezed shredded zucchini into the wet ingredients gently.
  6. Gradually add the dry ingredients to the wet mixture, folding carefully until no flour streaks remain. Avoid overmixing.
  7. In a medium bowl, mix 1/2 cup chopped toasted walnuts with 1/4 cup brown sugar for the crumble topping.
  8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the walnut crumble evenly over the batter.
  9. Bake for 55 to 65 minutes, starting to check at 55 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs.
  10. Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
  11. Slice and serve warm or at room temperature.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Toast walnuts before adding to crumble for best flavor. Cover bread loosely with foil if crumble browns too fast. Avoid overmixing batter to keep bread tender. Use ripe bananas for natural sweetness.

Nutrition

Keywords: zucchini banana bread, moist banana bread, walnut crumble, quick bread, healthy banana bread, zucchini recipes, easy baking

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