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Perfectly Moist Banana Zucchini Bread with Walnut Crumble

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A happy accident turned into a signature quick bread that combines ripe bananas and grated zucchini for an incredibly moist loaf, topped with a buttery walnut crumble. This easy recipe is perfect for using up spotty bananas and summer squash, and it’s a crowd-pleaser that even picky eaters love.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) all-purpose flour (for crumble)
  • ¼ cup (50g) packed light brown sugar (for crumble)
  • ½ teaspoon ground cinnamon (for crumble)
  • 2 tablespoons (28g) cold unsalted butter, cubed (for crumble)
  • ⅓ cup (40g) chopped walnuts (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the medium holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove excess moisture. Set aside.
  3. In a large bowl, mash bananas with a fork or potato masher until smooth (a few lumps are fine).
  4. Add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. Stir the squeezed zucchini into the wet mixture until evenly distributed.
  6. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. Add dry ingredients to wet mixture. Fold gently with a rubber spatula or wooden spoon until just combined (a few streaks of flour are okay). Do not overmix.
  8. In a small bowl, combine flour, brown sugar, and cinnamon for the crumble. Add cold cubed butter and rub into the flour mixture with fingertips or a pastry cutter until coarse sand forms. Stir in chopped walnuts.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle walnut crumble evenly over the top, pressing gently into the batter.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  11. Cool in pan on a wire rack for 15 minutes, then lift out using parchment paper and cool completely on the rack (at least 1 hour) before slicing.

Notes

Don’t skip squeezing the zucchini—excess moisture makes the bread gummy. Measure flour by spooning and leveling for accuracy. Use room temperature eggs for even mixing. Do not overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy interior. The flavors improve on the second day.

Nutrition

Keywords: banana zucchini bread, zucchini bread, banana bread, walnut crumble, quick bread, summer squash, easy baking

Find it online: https://cheerycrisp.com/perfectly-moist-banana-zucchini-bread-with-walnut-crumble/