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Best Moist Banana Zucchini Bread with Crunchy Streusel

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A dense, forgiving banana zucchini bread with a crumbly streusel top that stays crunchy. Perfect for using up ripe bananas and zucchini, this loaf is moist, flavorful, and filled with warm spices.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1½ cups)
  • 1½ cups shredded zucchini (about 1 medium zucchini)
  • 1¾ cups all-purpose flour (210g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • ¼ cup plain yogurt or sour cream (60g)
  • For the Streusel Topping:
  • ½ cup all-purpose flour (60g)
  • ¼ cup packed brown sugar (50g)
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons cold unsalted butter, cubed (42g)
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater to get about 1½ cups. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture (not too dry). Set aside.
  3. In a separate bowl, mash ripe bananas with a fork until smooth with a few small lumps (about 1½ cups).
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In another bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and slightly lighter, about 1 minute. Add oil, vanilla extract, and yogurt (or sour cream); whisk until combined. Stir in mashed bananas and squeezed zucchini.
  6. Pour wet ingredients into dry ingredients. Fold gently with a spatula or wooden spoon just until no streaks of flour remain (about 10-12 folds). Do not overmix.
  7. Make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes. Use a pastry cutter, two forks, or fingertips to cut butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping generously over the top, pressing down gently so it sticks.
  9. Bake for 55-65 minutes, starting to check at 55 minutes. Insert a toothpick into center; it should come out clean or with a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  10. Let bread cool in pan for 15 minutes. Use parchment overhang to lift out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For the crunchiest streusel, ensure butter is very cold and don’t overwork it. Squeeze zucchini gently to remove excess water without drying it out. Room temperature eggs are important for proper mixing. Measure flour by spooning into cup and leveling off. If oven runs hot, reduce temperature accordingly. Bread tastes even better on day two.

Nutrition

Keywords: banana zucchini bread, moist banana bread, zucchini bread with streusel, easy banana zucchini bread, garden bread

Find it online: https://cookyep.com/best-moist-banana-zucchini-bread-with-crunchy-streusel/