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Moist One-Bowl Banana Zucchini Bread with Cinnamon Swirl

A golden-brown, freshly baked loaf of banana zucchini bread with a visible swirl pattern and banana slice on top.
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Create an exceptionally moist and tender banana bread by adding grated zucchini. This easy, one-bowl recipe blends natural sweetness with warm spice for a comforting loaf perfect for breakfast or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1 cup finely grated zucchini, squeezed dry
  • 1/4 cup milk (any kind)
  • For Cinnamon Swirl: 2 tablespoons brown sugar and 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined.
  6. Alternate adding the dry ingredient mixture and the milk to the banana mixture, beginning and ending with the dry ingredients. Mix only until the flour streaks disappear. Do not overmix.
  7. Gently fold in the squeezed, grated zucchini.
  8. Prepare the swirl: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon.
  9. Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter.
  10. Use a knife or skewer to gently swirl the topping through the batter a few times to create a marbled effect.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  12. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step prevents a soggy loaf.
  • Use very ripe bananas; their natural sweetness reduces the need for extra sugar.
  • For a healthier dessert option, substitute half the butter with unsweetened applesauce.
  • This recipe is excellent for using up garden zucchini during the summer squash season.

Nutrition

Find it online: https://alchemychef.com/banana-zucchini-bread-moist-one-bowl-recipe/