I took my Mom’s Banana Bread recipe and turned it into an EASY Cinnamon Sugar Zucchini Banana Bread – this recipe was SO good and simple and it disappeared fast!
It’s ZUCCHINI season! Do you have zucchini in your garden? I wish I could say I did. We used to plant vegetables and then a couple years ago things got busy in spring and we didn’t plant. Then the bed got overgrown…and now it’s gone altogether and there is new concrete in it’s place.
No zucchini for me. 🙁 But luckily my grocery store has a bounty of it so I have 2 new zucchini recipes to share this week. Lucky YOU!
Spending all this time not gardening has given me more time do binge watch Hulu. (Which really is a lie, but I needed some segue into talking about Handmaid’s Tale.) Have you read that book or watched the show? I’m telling everyone I know that they MUST. I read the book first, which I recommend, then I watched the 10 episode season in 4 days. The story is thrilling (Margaret Atwood wrote the book in the 80s and was ahead of her time, I think, since the whole obsession with dystopian society blossomed with Hunger Games a few years ago.)
Anyway, if you’re looking for a good book or show you must try it. Let me know what you think! And while you’re watching it, inhale zucchini banana bread.
Cinnamon sugar zucchini banana bread is so easy to make and delicious to eat.
I started this recipe with my mom’s banana bread recipe and combined the idea of zucchini with my cinnamon sugar blueberry banana bread recipe. I love quick bread recipes – I have so many on this site and love each and every one.
It was easy to switch my normal banana bread recipe to a zucchini banana bread: all I needed to do was reduce the banana and add shredded zucchini. This results in a delightfully tasteful banana bread with a hint of zucchini. The zucchini is a vegetable which makes this bread a vegetable, yes?
Plus the cinnamon sugar topping – that’s the best part. It gets crunchy in the oven and adds so much delicious flavor to the top of the bread.
How to make the perfect zucchini banana bread?
- I like to use really overripe “tired” bananas. Did you know that when your bananas get spotty you can freeze them? I cleaned out my freezer the other day and found about 2 dozen frozen bananas. They turn brown, slimy and gross looking, but they work amazing in baked banana recipes. Just defrost before adding to the batter.
- I love using sour milk in my banana bread. This just means you need to add some vinegar to your milk beforehand, to make it “sour”. You can also use buttermilk instead, or if you can even use almond, coconut, or soy milk. In that case, just add vinegar to the mixture to help activate the baking soda.
- Shred your zucchini using a regular box grater. One small/medium is about 1 cup.
- Liberally sprinkle the top with cinnamon sugar – you won’t be sorry!
This cinnamon sugar zucchini banana bread is the best banana bread recipe ever – and everyone loved it!
Cinnamon Sugar Zucchini Banana Bread
- 1 cup granulated sugar divided
- 1/2 cup vegetable oil1
- 1/4 teaspoon salt
- 1 medium overripe banana
- 2 large eggs
- 7 tablespoons sour milk2
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cinnamon divided
- 2 cups all purpose flour
- 1 cup shredded zucchini about 1 medium
- Preheat oven to 350°F. Grease a 9x5x3” loaf pan with nonstick cooking spray.
- Stir oil and 3/4 cup sugar with a wooden spoon. Add bananas, eggs, milk, vanilla, 1 teaspoon cinnamon, and baking soda and mix until almost smooth (there will be some lumps from the banana).
- Mix in flour until just incorporated, then stir in zucchini. Pour into prepared pan.
- Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
- Bake for 40-50 minutes3 until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
- Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 30, 2017