Cinnamon Crunch Zucchini Banana Bread

Zucchini bread in a tin

Healthy banana bread made with whole grain flour, flax, cinnamon and zucchini with a crunchy cinnamon sugar topping.



Banana Bread:

  • 1 ¼ cups oat, whole wheat pastry, whole wheat or all-purpose flour
  • ¼ cup almond flour*
  • 2 tablespoons ground flax seed
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 2 medium ripe bananas (about 1 cup)
  • ½ cup dark brown sugar
  • ¼ cup oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 medium zucchini, shredded (about 1 cup)

Cinnamon Crunch Topping:

  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated sugar


  1. Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside.
  2. In a medium mixing bowl, whisk together oat flour, almond flour, flax seed, cinnamon, baking powder, baking soda and salt.
  3. In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy. Whisk in eggs, then vanilla extract until thoroughly combined. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined. Fold in shredded zucchini. Pour mixture into the loaf pan.
  4. In a small bowl, whisk together cinnamon and sugar. Evenly coat top of bread batter with the cinnamon sugar mixture. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.


Cooking Tip: If you don’t have oats, oat flour or almond flour, you can substitute for 1½ cups all-purpose or whole wheat flour.


Keywords: simple, whole wheat, easy, healthy, loaf, quick bread

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