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Moist Chocolate Zucchini Banana Bread Recipe with Crunchy Walnut Streusel

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A moist and tender chocolate zucchini banana bread topped with a crunchy walnut streusel, combining the natural sweetness of bananas and the moisture of zucchini for a delicious and wholesome treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g / 6.7 oz)
  • ½ cup unsweetened cocoa powder (50g / 1.8 oz)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large ripe bananas, mashed (about 1 cup / 225g)
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed to remove excess water)
  • ½ cup granulated sugar (100g / 3.5 oz)
  • ¼ cup brown sugar, packed (50g / 1.8 oz)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil (120ml / ½ cup)
  • 1 teaspoon vanilla extract
  • For the Walnut Streusel Topping:
  • ½ cup chopped walnuts (60g / 2.1 oz), toasted lightly
  • ¼ cup brown sugar, packed (50g / 1.8 oz)
  • 2 tablespoons all-purpose flour (15g / 0.5 oz)
  • 2 tablespoons cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Prep the zucchini: Shred about one medium zucchini (approximately 1 cup shredded). Place it in a clean kitchen towel and squeeze firmly to remove excess moisture. Set aside.
  2. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. Combine sugars and wet ingredients: In another bowl, beat ½ cup granulated sugar, ¼ cup brown sugar, and 2 large eggs until light and fluffy (about 2 minutes). Slowly add ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing until smooth.
  5. Add mashed bananas and zucchini: Fold in the mashed bananas and the drained shredded zucchini to the wet mixture.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet, folding gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Prepare walnut streusel: In a small bowl, combine ½ cup chopped toasted walnuts, ¼ cup brown sugar, 2 tablespoons flour, and ½ teaspoon cinnamon. Cut in 2 tablespoons cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  8. Assemble and bake: Pour batter into the prepared loaf pan and spread evenly. Sprinkle the walnut streusel evenly over the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if streusel browns too fast.
  9. Cool and enjoy: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Use ripe bananas for natural sweetness. Toast walnuts for extra flavor. Do not overmix batter to keep bread tender. Tent with foil if streusel browns too quickly. Adding 2 tablespoons sour cream or Greek yogurt can increase moisture but adjust flour accordingly. Variations include gluten-free flour, vegan substitutions, and adding berries or spices.

Nutrition

Keywords: chocolate zucchini banana bread, walnut streusel, moist banana bread, zucchini bread, chocolate bread, healthy banana bread, easy banana bread recipe

Find it online: https://jollyfork.com/moist-chocolate-zucchini-banana-bread-recipe-with-crunchy-walnut-streusel/