Cinnamon Sugar Zucchini Banana Bread

Amanda Tate

I found this recipe when I was trying to replicate a delicious cinnamon sugar bread that a neighbor gave us for Christmas last year. Turns out he bought it at Costco! Regardless, this recipe is delicious and a great way to use up ripe bananas and zucchini.

1 cup granulated sugar, divided
1/2 cup vegetable oil
1/4 tsp. salt
1 medium overripe banana
2 large eggs
7 Tbsp. sour milk
1 tsp. vanilla extract
1 tsp. baking soda
2 tsp. cinnamon, separated
2 cups all-purpose flour
1 cup shredded zucchini (about 1 medium)

Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan with non-stick cooking spray. Stir oil and 3/4 cup sugar with a wooden spoon. Add bananas, eggs, milk, vanilla, 1 tsp. cinnamon and baking soda. Mix until almost smooth (there will be some lumps from the banana). Mix in flour until just incorporated, then stir in zucchini. Pour into prepared pans. Combine 1/4 cup sugar and 1 tsp. cinnamon in a small bowl. Sprinkle evenly over the top of the batter. Bake for 40-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center. Cool completely before removing loaf from pan.