Banana Zucchini Crumble Bread

This month's Secret Recipe Club assignment was a fun one. If you've never visited Ashley over at Cheese Curd in Paradise, do yourself a favor and check it out. She has tons of awesome recipes, participates in lots of different challenges, and is truly awesome.

When choosing what to make this month, I was particularly inspired by... bananas.

Odd. I know.

But we had lots of them. Lots and lots and lots.  So in addition to eating them plain, spreading them with peanut butter (sunbutter for allergy boy), and slicing them on our cereal, we also wanted to bake with them.

Luckily, Ashely has some great banana recipes.

I first made her banana blueberry muffins. Well... without the blueberries. We were out. But even as just banana muffins, they were absolutely delicious. I even brought some in to the lovely ladies in the front office of little miss's school.

But the next recipe I made was even better. Banana zucchini crumble bread. Oh my gosh, this bread is so delicious. And it's packed with wholesome goodness, you don't even feel guilty having an extra piece (or two...).

And the best part? It comes together super duper easily.

I made only a couple of modifications to the recipe to make it dairy free, replacing the butter with coconut oil.

And my camera battery died after those photos, so I can't show you just how easy it was.

But trust me. In no time, it went from mashed banana and shredded zucchini to this:

Crumb topped deliciousness.

This bread was moist and flavorful and so easy to eat. The crisp topping added the perfect amount of sweetness and crunch, making this extra fun.

I will definitely be making this again. And again.

Thank you, Ashley!

An InLinkz Link-up

Banana Zucchini Crumble Bread
(from Cheese Curd In Paradise)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
1 cup grated zucchini
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted (I used coconut oil, melted)
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter (I used coconut oil)

Pre heat oven to 350 degrees and grease a 9x5 loaf pan.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter (coconut oil). Stir the wet ingredients into the dry mixture just until moistened. Spoon the batter into the prepared loaf pan.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter (coconut oil) until mixture resembles a coarse crumble. I found it easier to do this with my finger tips. It's a bit sticky, but gets the job done. Sprinkle topping over bread.
Bake in preheated oven for 50-60 minutes or until a toothpick inserted in the middle come out clean. Allow bread to cool before removing from the baking dish.

Enjoy!

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