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Cozy Cinnamon Walnut Swirl Banana Zucchini Bread Recipe with Easy Brown Sugar Crust

cinnamon walnut swirl banana zucchini bread - featured image
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A moist and flavorful banana zucchini bread featuring a warm cinnamon walnut swirl and a crackly brown sugar crust, perfect for cozy moments and comfort snacking.

Ingredients

Scale
  • 2 ripe bananas, mashed (about 1 cup)
  • 1 medium zucchini, grated (about 1 cup, packed), excess moisture squeezed out
  • 1/2 cup unsalted butter, softened (115g / 1 stick)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts (about 40g)
  • 1/4 cup brown sugar, packed (50g)
  • 1 teaspoon ground cinnamon (for swirl)
  • 2 tablespoons brown sugar (for crust)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. Grate about 1 cup of zucchini using the fine side of a grater. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, mash the ripe bananas until smooth with some small lumps remaining. Fold the bananas into the butter mixture gently.
  6. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Gradually add the dry ingredients into the wet banana mixture, stirring just until combined. Fold gently to avoid overmixing.
  8. Fold in the squeezed zucchini shreds carefully.
  9. In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon for the swirl.
  10. Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon walnut mixture evenly on top.
  11. Add the remaining batter, then top with the rest of the walnut swirl. Use a butter knife to gently swirl the topping through the batter for a marbled effect.
  12. Sprinkle 2 tablespoons of brown sugar evenly over the top of the loaf for the crust.
  13. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 60 minutes and tent with foil if the top browns too fast.
  14. Remove the bread from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Use ripe bananas for best sweetness. Swirl the cinnamon walnut mixture gently to keep defined streaks. Tent with foil if the crust browns too quickly. Bread tastes better after a day and can be stored wrapped at room temperature for 3 days or frozen for longer storage.

Nutrition

Keywords: banana bread, zucchini bread, cinnamon swirl, walnut bread, brown sugar crust, cozy bread, comfort food, easy baking

Find it online: https://milacook.com/cozy-cinnamon-walnut-swirl-banana-zucchini-bread-recipe-with-easy-brown-sugar-crust/