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Cozy Brown Butter Banana Zucchini Bread Recipe with Cinnamon Streusel Topping

A moist banana zucchini quick bread made with nutty brown butter and finished with a crisp cinnamon streusel topping.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Zucchini Bread
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 2 ripe bananas mashed
  • 1 cup zucchini shredded and lightly squeezed dry
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup plain Greek yogurt or sour cream
For the Cinnamon Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted

Equipment

  • 1 9x5-inch loaf pan lined with parchment
  • 1 small saucepan for browning butter
  • 2 mixing bowls medium and large
  • 1 whisk
  • 1 rubber spatula
  • 1 wire cooling rack

Method
 

Prepare the Pan and Brown the Butter
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the sides.
  2. Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and the milk solids turn golden brown and smell nutty. Remove from the heat and cool for 10 minutes.
Make the Streusel and Batter
  1. In a small bowl, stir together the streusel flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbs form. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk together the mashed bananas, shredded zucchini, brown sugar, granulated sugar, eggs, vanilla extract, Greek yogurt, and cooled brown butter until smooth.
  4. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain.
Bake the Bread
  1. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the streusel evenly over the batter, gently pressing a few larger crumbs into place.
  2. Bake for 55 to 65 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. If the top browns too quickly, loosely tent the loaf with foil during the last 15 to 20 minutes of baking.
  4. Cool the bread in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.

Notes

Lightly squeeze the zucchini so the loaf stays moist but not soggy. Use very ripe bananas for the best flavor. Cool the brown butter slightly before mixing it into the batter. Store fully cooled bread tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.