Zucchini Banana Bread With Streusel Topping
Moist, dense, and hearty Banana Zucchini Bread, loaded with spice and brown sugar streusel! This Zucchini Banana Bread with Streusel Topping will actually make you happy that your garden is overgrown with zucchini!
Servings 8 -10 servings
Ingredients
For bread:
- 3 eggs
- 2 c. sugar
- 3/4 c. canola or vegetable oil
- 2 c. grated zucchini
- 2 large bananas mashed
- 2 tsp. vanilla
- 3 c. flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
For streusel:
- 1/2 c. flour
- 1/2 c. packed brown sugar
- 1 1/2 tsp. cinnamon
- 4-5 tbsp. butter melted
Instructions
For bread:
- In a large bowl, whisk together eggs, sugar, oil, zucchini, bananas, and vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.
- Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
- Spray a 9x5-inch loaf pan with non-stick spray, and 3-4 muffin cups. Or alternatively, two 8x4-inch loaf pans. Makes one large loaf and a few muffins, or two smaller loaves.
- Fill 9x5-inch loaf pan about 2/3-full. (I had enough batter to bake 4 muffins too, and I baked them for 25 minutes.)
- Prepare crumb topping.
For streusel:
- In a small bowl, combine flour, brown sugar, and cinnamon.
- Add 4 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. It was easiest to use my fingers to stir and crumble the mixture!
- Scatter crumbs evenly over top of the bread.
- Bake 9x5 loaf at 350 degrees for 60-70 minutes, or until edges are golden and a toothpick inserted near the center comes out clean. Bake 8x4 loaves for 45-50 minutes.
- Remove to a wire rack to cool for 20 minutes before carefully (so you don't lose crumbs from the topping) removing from the pan to cool completely. I used two big spatulas to lift the bread out. :)