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The Ultimate Moist Zucchini Banana Bread with Cream Cheese Swirl

Close-up of a moist slice of zucchini banana bread with chocolate chips and a dollop of melted butter.
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Make this easy zucchini banana bread that stays incredibly moist and fluffy. It uses ripe bananas and fresh zucchini for a flavorful, family-approved quick bread perfect for breakfast or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 cup finely shredded zucchini, squeezed dry
  • 1/2 cup chocolate chips (optional)
  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 1 tablespoon granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined.
  6. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Fold in the shredded zucchini and chocolate chips, if using.
  8. Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese, egg yolk, and 1 tablespoon of sugar until smooth.
  9. Pour half of the batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter. Pour the remaining batter over the top.
  10. Use a knife or skewer to gently swirl the cream cheese mixture through the batter.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  12. Let the loaf cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen towel. This step is key for a tender loaf.
  • For a crunchy topping, sprinkle 2 tablespoons of coarse sugar over the batter before baking.
  • If you skip the cream cheese swirl, add 1/4 cup of chopped walnuts or pecans to the batter for texture.
  • This bread stays moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://fooddexterity.com/zucchini-banana-bread-moist-easy-recipe/