Cinnamon Streusel Zucchini Banana Bread
Serves: 12
For the Bread
  • 2¼ C white whole wheat flour or all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsp cinnamon
  • 1 tsp nutmeg
  • 1 C mashed ripe bananas, the riper the better
  • ½ C plain or vanilla yogurt
  • ⅓ C honey
  • 3 tbsp melted coconut oli or olive oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 C shredded zucchini
For the Streusel
  • ½ C white whole wheat flour or all-purpose flour
  • ½ C brown sugar
  • ¼ C regular oats
  • 1½ tsp cinnamon
  • 5 tbsp butter, cold and cut into pieces
  1. Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a medium bowl, whisk together banana, yogurt, honey, olive oil, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Stir in shredded zucchini.
  4. Pour batter into prepared loaf pan.
  5. In a small bowl, whisk together flour, brown sugar, oats, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Spread over the batter and gently press down.
  6. Bake for 40-50 minutes, or until toothpick inserted in the center comes mostly out clean. To prevent top from getting too brown, you may want to cover loosely with aluminum foil after 25 minutes.
  7. Remove to a wire rack to cool.
Recipe by A Kitchen Addiction at