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Moist Shredded Zucchini Banana Bread Recipe with Easy Cinnamon Swirl

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A moist and tender banana bread featuring shredded zucchini for extra moisture and a warm cinnamon sugar swirl for added flavor. Perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 3 ripe medium bananas, mashed
  • 1 medium zucchini, shredded and squeezed dry (about 1 to 1 1/2 cups shredded)
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon (divided: 1 tsp for batter, 1 tsp for swirl)
  • 3/4 cup granulated sugar (can reduce to 1/2 cup or swap half with coconut sugar)
  • 1/3 cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar mixed with 1 teaspoon cinnamon (for cinnamon sugar swirl)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. Shred the zucchini using a box grater and squeeze out excess moisture with a clean kitchen towel or paper towels.
  3. In a large bowl, mash the bananas until smooth with a few small lumps remaining.
  4. Add vegetable oil, eggs, and vanilla extract to the mashed bananas and whisk gently until combined.
  5. In a separate bowl, sift together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  6. Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined.
  7. Fold the shredded zucchini into the batter carefully, distributing evenly without overmixing.
  8. Mix 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl for the cinnamon sugar swirl.
  9. Pour half the batter into the loaf pan, sprinkle half the cinnamon sugar evenly on top, then add the remaining batter and finish with the rest of the cinnamon sugar.
  10. Swirl the cinnamon sugar gently through the batter using a butter knife or skewer to create a marbled effect.
  11. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean with a few moist crumbs.
  12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Squeeze excess moisture from shredded zucchini to avoid soggy bread.’, ‘Avoid overmixing batter to keep bread tender.’, ‘Swirl cinnamon sugar gently to maintain visible marbling.’, ‘Check doneness with a toothpick rather than relying solely on time.’, ‘If top browns too quickly, tent with foil to prevent burning.’, ‘Can be baked in muffin tins; reduce baking time to 20-25 minutes.’, ‘For vegan version, substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).’, ‘Use organic bananas for better sweetness and fewer bruises.’]

Nutrition

Keywords: banana bread, zucchini bread, cinnamon swirl, quick bread, moist bread, easy recipe, snack, breakfast

Find it online: https://evabakery.com/moist-shredded-zucchini-banana-bread-recipe-with-easy-cinnamon-swirl/