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Moist Zucchini Banana Bread Recipe with Easy Brown Butter Walnut Streusel

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A moist and tender banana bread enhanced with shredded zucchini and topped with a nutty brown butter walnut streusel, perfect for cozy mornings and unexpected guests.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup unsalted butter, melted and slightly cooled (113g)
  • 1 teaspoon vanilla extract
  • For the Brown Butter Walnut Streusel:
  • 4 tablespoons unsalted butter (57g)
  • ½ cup chopped walnuts (about 60g)
  • ¼ cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
  2. Shred one medium zucchini using a box grater or food processor. Place the shreds in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Whisk well until the mixture is uniform and slightly fluffy.
  5. Gently stir the shredded zucchini into the wet mixture.
  6. Gradually add the flour mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  7. In a small saucepan over medium heat, melt 4 tablespoons butter. Swirl the pan occasionally as the butter foams and turns golden brown with a nutty aroma (about 3-4 minutes). Remove from heat and stir in chopped walnuts, brown sugar, flour, and cinnamon until crumbly.
  8. Scrape the batter into the prepared pan and spread evenly. Sprinkle the streusel mixture generously over the top, pressing lightly so it sticks.
  9. Bake for 50-60 minutes, checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If not, bake in 5-minute increments.
  10. Remove the bread from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, lift it out using the parchment paper or invert it onto the rack to cool completely before slicing.

Notes

Squeeze the zucchini shreds dry to prevent sogginess. Watch the brown butter carefully to avoid burning. If the streusel browns too quickly, loosely cover with foil halfway through baking. Toast walnuts before adding to streusel for enhanced flavor. Mix batter just until combined to avoid toughness. Let bread cool completely before slicing.

Nutrition

Keywords: zucchini banana bread, brown butter walnut streusel, moist banana bread, easy banana bread recipe, zucchini bread, quick bread, nutty streusel topping

Find it online: https://tastypierecipes.com/moist-zucchini-banana-bread-recipe-with-easy-brown-butter-walnut-streusel/