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Cozy Banana Zucchini Bread with Cinnamon Walnut Swirl

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A moist and flavorful banana zucchini bread with a comforting cinnamon walnut swirl, perfect for cozy mornings or snacks. This easy homemade treat combines simple pantry staples with a delightful nutty crunch and spice.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, shredded and gently squeezed to remove excess moisture
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (110g) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cinnamon (for the swirl)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (120g), toasted lightly
  • Optional: 1/2 cup chocolate chips or raisins

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your loaf pan.
  2. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
  3. Shred the zucchini using a box grater and gently squeeze out excess moisture.
  4. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and 2 teaspoons ground cinnamon.
  5. In another bowl, mash the bananas. Add eggs, vegetable oil, and vanilla extract, then whisk until combined.
  6. Slowly fold the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini and half of the toasted walnuts (about 1/2 cup).
  7. In a small bowl, combine 1 teaspoon ground cinnamon with the remaining 1/2 cup toasted walnuts. Sprinkle half of this mixture at the bottom of the loaf pan.
  8. Pour half the batter over the cinnamon walnut layer. Sprinkle the remaining cinnamon walnut mixture over the batter, then pour the remaining batter on top.
  9. Use a butter knife to gently swirl the cinnamon walnuts through the batter for a marbled effect.
  10. Bake for 55-65 minutes (or 40-45 minutes for mini loaf pans). Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  11. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough bread. Use very ripe bananas for sweetness and moisture. Remove excess moisture from zucchini to prevent sogginess. Toast walnuts carefully to avoid burning. If the top browns too quickly, tent with foil halfway through baking. For mini loaf pans, reduce baking time and check early. Let bread cool properly before slicing.

Nutrition

Keywords: banana bread, zucchini bread, cinnamon walnut swirl, easy bread recipe, homemade treat, quick bread, moist bread, nutty bread, cozy breakfast

Find it online: https://perkypan.com/cozy-banana-zucchini-bread-with-cinnamon-walnut-swirl-recipe-for-easy-homemade-treats/