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Moist Homemade Zucchini Banana Bread Recipe with Cinnamon Swirl Easy and Perfect

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This moist zucchini banana bread features a tender crumb with a cozy cinnamon swirl, combining shredded zucchini and ripe bananas for a perfectly moist and flavorful loaf.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) mashed ripe bananas (about 2–3 bananas)
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • ¼ cup (50g) brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with parchment paper if desired.
  2. Shred 1½ cups of zucchini using a box grater or food processor. Wrap the shredded zucchini in a clean towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. In a large bowl, whisk ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and pale, about 2 minutes.
  5. Stir in the mashed bananas and shredded zucchini until evenly combined.
  6. Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the bread tender.
  7. In a small bowl, mix ¼ cup brown sugar with 1 tablespoon ground cinnamon. Set aside.
  8. Pour half of the batter into the loaf pan, then sprinkle half of the cinnamon sugar mixture evenly over it. Pour the remaining batter on top, then finish with the remaining cinnamon sugar.
  9. Using a butter knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled effect—do not overdo it.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Tent loosely with foil after 40 minutes if the top browns too quickly.
  11. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid toughness. Squeeze zucchini well to prevent sogginess. Use very ripe bananas for natural sweetness and moisture. Resist over-swirl to keep distinct cinnamon ribbons. Let bread cool completely before slicing. Variations include gluten-free flour, vegan substitutions, and add-ins like nuts or chocolate chips.

Nutrition

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

Find it online: https://fuzzyforker.com/moist-homemade-zucchini-banana-bread-recipe-with-cinnamon-swirl-easy-and-perfect/