Easy Cinnamon Zucchini Banana Bread with Cream Cheese Frosting
This moist, tender zucchini banana bread is infused with warm cinnamon and topped with a tangy cream cheese frosting. It’s an easy, crowd-pleasing recipe that comes together in about 15 minutes of prep and is perfect for breakfast, brunch, or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus cooling time)
- Yield: 10 servings 1x
- Category: Dessert, Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup (about 225g) mashed ripe bananas (about 2 large or 3 medium)
- 1 cup (about 120g) grated zucchini (squeezed dry)
- 4 oz (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
- Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove excess liquid. Set aside.
- In a small bowl, mash bananas with a fork until mostly smooth. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly thickened, about 1 minute. Stir in mashed bananas and squeezed zucchini.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
- Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely (about 1-1.5 hours) before frosting.
- For frosting: Beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat for 1-2 minutes until light and fluffy.
- Spread frosting evenly over cooled bread. Slice and serve.
Notes
Don’t overmix the batter to avoid dense bread. Squeeze zucchini thoroughly to prevent sogginess. Use room temperature ingredients for best results. Cool bread completely before frosting to prevent melting. For dairy-free, use vegan cream cheese and plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28
- Sodium: 240
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
Keywords: zucchini banana bread, cinnamon bread, cream cheese frosting, moist banana bread, easy quick bread, zucchini bread recipe