I’ve taken my classic banana bread recipe and added shredded zucchini for what will undoubtedly be the most moist and flavorful Zucchini Banana Bread to ever cross your lips. It’s the perfect way to use up your summer squash!
Table of Contents
Banana bread has taken on many delicious variations around here, from chocolate swirl banana bread to peanut butter chip banana bread, and nearly every type in between. Now, everyone’s favorite quick bread is getting a veggie-inspired makeover with this recipe for zucchini banana bread.
While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in a super moist loaf that’s perfect for breakfast or an afternoon snack.
The subtle sweetness of overripe bananas pairs perfectly with the mild flavor of zucchini, creating a balanced and satisfying treat. Plus, it’s a fantastic way to use up overripe bananas and that extra zucchini from your garden or farmer’s market haul!
- All-purpose flour
- Sugar
- Baking soda
- Ripe, darkly speckled bananas: Overripe bananas are key for sweetness and moisture. You’ll need about 3 large bananas or 1.5 cups. If your bananas aren’t ripe enough, use my trick to ripen bananas quickly.
- Buttermilk: Adds a slight tang and moisture to the bread. No buttermilk? No problem! Check out my guide: What Can I Substitute for Buttermilk?
- Eggs
- Butter: Adds richness and a delicious flavor that oil simply can’t match.
- Vanilla extract
- Zucchini: You’ll need 2 medium zucchini for this recipe. Grate the zucchini finely and squeeze out as much liquid as possible to prevent the bread from being too wet.
See the recipe card for full information on ingredients and quantities.
The real secret to zucchini banana bread success is a simple trick that makes all the difference between a tasty triumph and a soggy center: Squeeze your zucchini! You want to remove as much liquid as possible to prevent your bread from being too wet.
- Preheat your oven to 350ºF and line a 9-inch loaf pan with parchment paper. I like to secure the overhanging parchment paper with all-metal binder clips to keep the paper in place during baking.
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla.
- Stir the banana mixture into the dry ingredients. Mix just until combined.
- Use the large holes of a box grater to shred the zucchini. Measure out 1 ½ cups of shredded zucchini then squeeze out as much liquid as possible.
- Fold the zucchini into the batter then scrape the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes until a toothpick inserted comes out clean. Let the bread cool in the pan for about 10 minutes before lifting it out to allow it to set.
Enjoy a slice with your morning coffee or as a healthy treat any time of day! My kids love it when I add a slice of this quick bread to their lunch boxes or serve it warm with a slather of homemade butter as an after-school snack.
- Squeezing the excess moisture out of the zucchini is crucial for preventing your bread from sinking in the center. Use your hands to squeeze it over the sink, or for an even more effective method, use a clean kitchen towel to wring out the zucchini thoroughly.
- Stir in your choice of nuts or chocolate chips for the ultimate loaf. Add 1 cup of walnuts, pecans, chocolate chips or even blueberries.
- Wondering what to do with all that zucchini? Freeze shredded zucchini for up to 3 months for future use in baking or make mini zucchini muffins with chocolate chips, zucchini oatmeal cookies or even healthy zucchini bread.
- While oil can make quick breads moist, butter enhances the overall taste, making this banana zucchini bread recipe the best!
Make Muffins Instead!
You can make this into zucchini banana muffins by using two 12-cup muffin tins and dividing the batter into 16 greased muffin cups. Bake at 350ºF for 22-26 minutes, or until a toothpick inserted comes out clean.
How to Store & Freeze Your Banana Zucchini Bread
Once cooled completely, store your zucchini banana bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
To freeze, wrap the cooled bread tightly in plastic wrap, followed by aluminum foil. Place it in a sealable plastic bag and label with the date. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Blueberry Orange Juice Bread
- Chocolate Peanut Butter Banana Bread
- Glazed Pineapple Coconut Bread
- Brown Butter Banana Bread
- Raspberry Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 2 medium zucchini
Instructions
- Preheat the oven to 350ºF.
- Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
- Shred the zucchini on a box grater. Measure out 1 ½ cups of shredded zucchini then squeeze is with your hands over the sink to remove excess liquid. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.
Kelly’s Notes
- Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.
- Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them for banana bread. If you don’t have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.
- If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use ¼ cup for this recipe and save the rest for another use.
- You can add up to 1 cup of your favorite zucchini bread mix-ins. Walnuts, pecans, chocolate chips or even blueberries would be delicious.
- Once cooled completely, store your zucchini banana bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
- Freeze: To freeze, wrap the cooled bread tightly in plastic wrap, followed by aluminum foil. Place it in a sealable plastic bag and label with the date. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Make muffins! You can make this into zucchini banana muffins by using two 12-cup muffin tins and dividing the batter into 16 greased muffin cups. Bake at 350ºF for 22-26 minutes, or until a toothpick inserted comes out clean.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Delicious! Didn’t have buttermilk so I added a squeeze of lemon juice to 1/4 cup of oatmilk. I also added walnuts. My oven needed the full hr to bake. Perfectly crispy on the outside and soft on the inside. Thanks for the recipe!
So glad you enjoyed the recipe, Brooklin!
Great quick bread recipe. I substituted the buttermilk with sour cream and doubled the recipe for 2 loaves. I didn’t have any problem with wetness and I was able to get a nice crust on the split on the top of the loaf.
So glad you enjoyed it, Lynette!
I don’t know what happened when I made it, but it didn’t turn out at all. It was too wet almost like a custard instead of a bread and I did squeeze what moisture I could out of the zucchini.
Hi Debora – Did you confirm your oven temp?
I just put this in the oven. I had 2 ripe bananas on the counter, and pulled 1 out of the freezer, plus a grated zucchini. I only used 1/2 cup of sugar, and 1 teaspoon of vanilla, because I used Oui coconut yogurt, instead of buttermilk. Since the zucchini was frozen, I drained it, and then whisk it in with the other wet ingredients. I have a home bakery, and I love to experiment with recipes. I can guarantee that this loaf of Zucchini Banana bread will be delicious! Thanks for sharing your recipe.
Love reading this, Susan!
Dorothy, Let face it you are total suck @ Baking the recipe was GREAT my family tally loves it … the loaf come out the way it shout be. I followed the recipe exactly never use powdered vanilla always use real VANILA IS the best works perfectly….
I look forward to making this great looking.
bread! Can I turn it into muffins using the ingredients as given? Thank You!
Hi, Suzu! Yes, you can use the same ingredients to make muffins with this recipe! You can also check out our recipe for “Mini Zucchini Muffins”!
Turned out great, moist, kiddos loved it! I added carrot cause I needed to use it and was short a zucchini but it worked. Would the recipe work just for banana bread minus the zucchini?
I’m so glad you enjoyed it, Latisha! I have several other banana bread recipes that have the correct measurements (without zucchini!). Please search for “banana bread” in the search bar to find them. Enjoy!
What a disappointment! The loaf didnt rise properly & is very doughy. I was concerned that ¾ tsp of baking soda & ¼ cup of buttermilk wouldn’t be enough to make the loaf rise. I left the loaf in the oven about 10-15 minutes longer & it still didn’t rise properly. I followed the recipe exactly except used powdered vanilla instead of liquid (& my oven works perfectly).
Hi Dorothy – I’ve never had this issue with this recipe. That amount of leavener/activator will definitely allow the bread to rise.
can you double the recipe
That should work!
A great recipe, super moist and flavorful!
So glad you enjoyed the recipe, Debbie!
Delicious bread! I added in some cinnamon, all spice, and cardamom and finished it with some dried cranberries and pecans. Super moist (took longer to cook), but turned out fantastic.
I just made this. I only had two bananas so I used two cups of zucchini. It was soooo good.
I’m so glad you enjoyed the recipe, Lisa!
This bread was delicious and easy. I used some frozen shredded zucchini that I had saved and I did not have buttermilk, so replaced it with 1/4 cup of sour cream. So tasty! Thanks for sharing!
So glad you enjoyed the recipe, Sara!
Love this recipe!
Substituted sour cream for buttermilk
Had to bake it longer (1 hr & 15 mins)
Tasty & delish!!
I’m so happy to hear that you enjoyed the recipe, Jude!
Made a couple of tiny adjustments…. Used unsweetened almond milk, added dark chocolate chips and made them into tiny muffins. Breakfast on the go or a quick snack yum!
Had to make a second batch two days later because everyone ate them all on Mother’s Day!
So happy to read this, Shauna!
Delicious!!
I’m so thrilled you enjoyed the recipe, Leia!
Please disregard my last message! I see that this recipe already requires buttermilk!
I had it confused with another that calls for whole milk!
Sorry!
Suzy
No worries, Suzy! Please let me know if you have any other questions. :)
this is my new zucchini banana bread recipe. Very easy to make and very tasty
Woohoo! I’m so glad you enjoyed the recipe, Nancy!
This bread is delicious! I like the fact that it contains zucchini which adds vitamins and nutrition to the recipe. I did make a few changes to the recipe. I used coconut oil instead of butter, 1/3 c. of coconut sugar instead of 3/4 c sugar, and I made muffins instead of loaf bread. Highly recommend.
Awesome! I’m so happy you enjoyed the recipe, Nancy!
We LOVE this recipe!!! I’ve made it several times, it’s delicious.
Woohoo! I’m so happy to read this, Kim!
Thanks for the tip to squeeze the zucchini
Excellent and easy
I’m so glad you enjoyed the recipe, Ginette!
I made this recipe exactly as written. I measured out one and a half cups of zucchini and then squeezed the water out of it. I used powder buttermilk which I always have on hand. It turned out perfectly. The people who are complaining of watery bread must have problems with their oven or the way they mix the ingredients or the amount of zucchini they used. This recipe works perfectly fine if you follow the instructions as written. I would also say you should check about elevation. I wonder if any of them were at a very high elevation.
Thanks so much for your note, Elaina! I’m thrilled you enjoyed the recipe!
I already have zucchini shredded up so I’m trying to figure out how many cups of the zucchini I would need because I don’t know how many they were all big zucchini could you please help me out and tell me how many cups of shredded zucchini I’m sorry thank you very much❤️
Hi Debby! You’ll need 1 ½ cups of shredded zucchini. :)
Can’t wait to try the Banana zucchini bread!! It looks wonderful
I hope you enjoy the recipe, Susan!
I made this recipe exactly as written except I used 1 cup whole milk instead of making buttermilk. After 1 hour the bread looks and smells finished but about 3 Inches of it is still uncooked when I stuck a chopstick in the loaf. Do you think this is because of the milk?
Hi Emily! Yes, you need the acidity in the buttermilk to react with the leavening agent so the bread will rise. The buttermilk also ensures that this quickbread is moist and tender.
My whole family loves this recipe, But I was wondering if you’ve tried the recipe with honey or syrup instead of sugar?
Hi Kim! I haven’t tried either of those substitutes so I can’t say with certainty what the results would be.
Easy and so YUMMY! Added pecans, cinnamon and some chocolate chips!
YUM! Love your additions, Rosemary! I’m so glad you enjoyed the recipe. :)
I am an experienced baker, and was interested in your recipe. I had frozen bananas, which I defrosted. I made buttermilk with plain yogurt, and fat free milk. I found that I had to add about 2 Tablespoons more of the buttermilk, while I was mixing the wet into the dry. Then again, while I was mixing in the drained zucchini, [which I did, while wrapped in paper towels.] The batter was very elastic. It is in the oven, and I look forward to enjoying a slice or 2. Thank you for the recipe.
You are so welcome, Susan! Enjoy!
This turned out awesome! Needed to use up some zuchinni’s and came across this recipe.. I substituted extra ripe plantains for the bananas, and I used allspice and cinnamon in place of vanilla cuz that’s what was available ..fantastic!
Excellent! I’m thrilled you enjoyed the recipe, Sofia!
Directions were straight forward(different than the usual- +)
luscious, yummy.
Great way to use zucchini!
I’m so glad you enjoyed the recipe, Susan!
I love all your recipes so delicious when
I’m thrilled you’ve been enjoying Just a Taste, Elizabeth!
When making regular banana bread, (for heath reasons) I always subsitute brown sugar & no sugar apple sauce to replace the quanitity of white sugar in recipes. Wondering if you think it would work for this recipe?
I’ve never tried those substitutions with this recipe so unfortunately, I can’t weigh in on what the results would be. Let me know if you give it a shot!
Thank you for your quick response Kelly. One more question please. About how many cups (or weight) are the 2 medium zucchini in this recipe? Zucchini comes in such varying sizes I’d hate to have too little or too much :) Thanks again!
Hi Dee – As noted in the recipe above, you’ll need 1 1/2 cups of shredded zucchini.
I used what I thought a “medium” zucchini. after shredding and draining that amount to about one half of a 12 long by 2″ wide zucchini seeds removed.
I try this for snacks.
I hope you enjoy the recipe, Ernesto!
This looks absolutely amazing! Really want to try making it, however, I’m not wild about banana bread. Would this work using just zucchini? And if yes, how much more zucchini should I use please? Thank you.
Hi Dee! I’d suggest checking out my top-rated Zucchini Bread recipe instead :) You can either search for it on the site or use the below link: https://www.justataste.com/best-chocolate-chip-zucchini-bread-recipe/
It’s a very good moist bread and very easy to prepare. Getting ready to make up some tonight.
I’m so glad you’ve been enjoying the recipe, Kay!
Hi Kelly! Once a year I like to make a few different sweet breads to slice and freeze for my husband and I. I don’t take out the whole loaf unless we get company. So, I am looking forward to making this recipe tomorrow! I wanted to ask you if it will freeze well?
Absolutely, Carla!
I wanted this to work! I squeeeeezed 1 1/2cups grated zucchini in a tea towel after reading some of the other comments. I was actually afraid I squeezed out too much moisture. After baking for 50minutes I cut into it- still undercooked- 10 more minutes- soggy I the middle-10 more minutes- still soggy but the rest is getting dried out.
I used the tip on ripening my bananas in the oven and am wondering if this is the cause of my issue. Baking the bananas at 350° for 15 minutes made the bananas super soft and very “watery” and I believe the chemical change and breakdown of the fruit is what did this to the recipe. Maybe I’m wrong?
So strange, Vanessa! I’ve never experienced that issue when using the banana ripening hack. Please feel free to email me so I can help troubleshoot.
Can you use recipe for muffins?
Hi Rebecca! I actually have a recipe for Zucchini Banana Muffins: https://www.justataste.com/zucchini-banana-muffins-recipe/ :)
Yum! I made this as written except I subbed Greek yogurt for the buttermilk. It was moist, sweet, and perfect!
Amazing! I’m so thrilled you enjoyed the recipe, Nicole!
Kelly, this is such a great recipe, and very tasty bread. I did have to cook for the time allotted plus an extra 20 minutes in my glass pan. But it worked well otherwise and the outside is not burned at all. Thank you!
You are so welcome, George! I’m thrilled you enjoyed the recipe!
My grandsons and I followed the recipe to the letter. It baked for 60+ 10+ 10 minutes at 350 and another 20 minutes at 375 degrees. We had squeezed the heck out of the home-grown shredded zucchini. The middle never rose or baked at all. Only the outside was brown and crusty. I know I used the right amount of ingredients.
What happened?
This is so strange, Ellyn! I’ve never experienced that issue with this recipe before. Please feel free to email me so I can help troubleshoot.
Great recipe. I like that it doesn’t use oil
I’m thrilled you enjoyed the recipe, Belinda!
Tried this tonight for the first time. Doubled the recipe and used plain milk. Turned out fantastic! One loaf to the neighbours and one loaf almost devoured by my son after his soccer game – he actually walked into my bedroom saying this is REALLY good Mom…like fantastic. It’s 10:30 pm and I just doubled the recipe again and they’re baking in the oven! Hand squeezed the zucchini like the recipe said – pretty important. Give it a try.
Yay! I’m so happy to read this, Janine!
peel the zucchini and kids will eat it better. no green to see.
Great idea!
same quantity of cups of bananas for 2 – 4 or 6??? 1 1/2 cups?
Hi Ginette – I don’t understand your question. Can you please clarify what you are asking?
Ginette:
Don’t pay any attention to the cup amount for the bananas; it does not change when you double or triple the recipe. Use the number of bananas.
I made this bread today & its delicious – moist & lots of flavor. I made sure that the zucchini was well squeezed. I did 4 mini loaves and baked them just under 40 min. They are a little undercooked but that’s my oven & I’ll adjust accordingly the next time. Kelly, thanks for the ripening tip for bananas. I had 2 ready to go but they were small so I needed 2 more. The oven trick worked like a charm! I’ve saved this recipe in my files and I will definitely make it again as zucchini season is upon us!
Woohoo! I’m so thrilled you enjoyed the recipe!
Delicious. Easy to make with staples in your pantry
I’m so thrilled you enjoyed the recipe, Susan!
5 stars!! So good!! Mine turned out perfect, other than just a thin layer on the bottom that is still pretty moist, but I think it may be because I probably didn’t do a very good job sqeezing the water out of the shredded zuccini. I will try it again, I have lots of zucchini in my garden. Not to mention it smells so good when baking!! It’s a new favorite at our house! Thanks for sharing this awesome and super easy recipe, Kelly!
You are so welcome, Kim! I’m thrilled you enjoyed the recipe!
This was really delicious! I have such bad luck getting quick breads to cook in the center, and this was no different for me unfortunately. I’ve started baking them in square pans like cakes. I lifted it out after an hour and split it down the soggy middle, then laid the two halves out on a baking sheet to finish. An added bonus was the slightly crunchy edges and sides, which I love. Will definitely make again, in a cake pan.
Thanks for your note, Jeannie! I’m thrilled you enjoyed the recipe!
I almost always bake these type of breads in a Bundt pan. They cook through evenly and it takes less time generally. I have found that for banana bread recipes that call for 50 minutes in the oven, in a Bundt pan, the time could be as little as 35 and all will be cooked through evenly.
Thanks for your note, Lesly!
I ended up cooking the bread for almost two hours and it was too wet still! The butter bubbled up and leaked into the oven so that was a smokey mess. I did thoroughly squeeze the zucchini, but I think there is just too much liquid in the recipe. Pretty bummed that I had to bin it.
Hi Lianne! I’ve never experienced that issue with this recipe before. Please feel free to email me so I can help troubleshoot.
Best, best. best Zucchini/Banana bread we have ever tasted. Loved the how to ripen banana tip. No oil used, that is a plus. I love the butter milk in the recipe. I added pumpkin pie dry spice instead of cinnamon. Came out so moist and fluffy. I put in fridge for about 2 hours to give it body, then spread cream cheese or soft butter on it. We didn’t use any nuts cause the grand kids don’t like them. They did not even know it had Zucchini. I am a hero in their eyes.
Love reading this, John! I’m so thrilled your family enjoyed the recipe!
I just made a loaf, I diced the zucchini (only used a cup after squeezing) then added 15 minutes longer cook time. Smells and looks great also cooked through.
Awesome, enjoy!
Super moist, packed with flavor and absolutely DELICIOUS!!!! Love, love, love!!!
I’m so glad you enjoyed the recipe, Saskia!
I have made this bread several times and came out great. I use the smaller loaf pans and can get 3-4 easily, esp if I add nuts to it. I’m about to make more and I’m glad I found you again. Super great….family and friends love it (even my picky eaters). Thankx again
I’m so thrilled you’ve been enjoying the recipe, Bernie!
I simplified this recipe and reduced the calories by 1000 (not a typo). I put all dry ingredients in my stand mixer and all wet in Vitamix. Insted of 6T butter, I put an apple in the Vitamix and instead of sugar I used 1.5t Stevia drops. I think I used more than 1.5 c zucchini and even though I squeezed some liquid out, it looked too runny so I added another 1/2 c of flour (375g altogether). I used 1t lime juice to 1/4c milk and let it sit to sour before adding to vitamix. I whipped wet hard to liquify apple and bananas. I added 90g chopped nuts (cashews/peanuts – Costco packs) at end when stirring in zucc. This added back 530 calories but better than butter and sugar! Vegans can use flax or chia eggs.
I made this bread recipe tonight and doubled the recipe. It filled three of my bread pans. I added chopped walnuts and used wheat flour for 1/3 of the white flour called for. It came out perfect!
We love it! Thanks so much!
You are so welcome, Kate! I’m thrilled you enjoyed the recipe!
I added some grated apple (tis the season) & cut back a bit on the banana & zucchini accordingly. Then baked in 3 mini loaf pans 30 min & they turned out fantastic!
Awesome! I’m so glad you enjoyed the recipe, Beth!
I had the same issue as several others and I am a seasoned baker as well. I ended up adding an additional 25 minutes and the bottom was still a bit squishy. I thoroughly squeeze the zucchini, so I don’t think that was the issue.
My toddler son has been eating it non-stop however, so it obviously tastes great!
Hi Rachel – This is so strange! Did you measure out 1 1/2 cups of the shredded zucchini before thoroughly squeezing it?
Absolutely love! I’m always hesitant to use a different recipe than my “go to”
But this did not disappoint! So moist and flavorful. Throw in a cup of chocolate chips to make it even better!
I’m so thrilled you enjoyed the recipe, Jacquie!
I have learned that baking the “breads” = = all breads that seem to take forever to cook and never get done in the middle == do better being cooked in round pans like cake pans (2 in place of a loaf pan) or two 8 x 8 pans…….
I don’t know if it’s the ovens that differ? but it seems to work for me…..
Yes, oven temperatures (as well as baking dishes) can cause great variances in the bake time.
I wish I would’ve taken a picture before we cut into it! This is a great recipe. I did not have buttermilk, but I make my own almond creamer, just almonds and water, I substituted just that and it still came out fabulously!
Now if you could only come up with a gluten-free recipe!
Hi Patti! You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. Curious to hear your results if you give it a shot! :)
Middle never cooked. I followed directions. I’m so disappointed. I was going to take it to pot luck tomorrow. I don’t get what I did wrong?
Hi Karen – I’m sorry you didn’t have success with this recipe. Did you thoroughly squeeze out the zucchini?
I agree with Angela. I am a seasoned baker. Breads are my speciality. And this did not bake through. I left it in for an hour and 20 minutes, and when I cut into it, it was really gross. I’ve used your recipes tons of times with no issue. Something is off. Maybe it needs more flour for that amount of banana and zucchini? Or maybe I should have split it into two pans. But it did not work. Back to my cousin’s zucchini bread recipe and the original Chaquita banana recipe I’ve been using for years.
Hi Stephanie – I’m sorry you didn’t have success with this recipe. Did you measure out 1 1/2 cups of the shredded zucchini and did you thoroughly squeeze it out?
Made this yesterday. nice and moist. i used cinnamon and ginger instead of vanilla as my DH requested. very happy with the texture. oh, also added pecans. i really appreciated your breaking down of exactly how much zucchini to use. from my garden i pick all sizes of zucchini and was intimidated by “2 medium zucchinis”! but when i read the part about 1 1/2 cups i was relieved! i have saved this recipe.
I’m thrilled you enjoyed the recipe, Patti!
I don’t get what I did wrong. I rung out the zucchini and followed the directions but this cake would *not* cook through. I even divided it into two loaves and after more than two hours in the oven the toothpicks were still not coming out clean. (My oven is newer so it’s not that).
Hi Angela – Did you measure out 1 1/2 cups of the shredded zucchini?
How much grated zucchini do I need to use? I usually use the giant ones for bread.
For the person whose bread takes forever to bake, I have found that is if make medium loaves instead of large it bakes more evenly and without getting too dark. I haven’t make this recipe yet but plan to tomorrow.
Hi Karen! As noted in the recipe above, you’ll need 1 1/2 cups of shredded zucchini. Enjoy!
I have tried this recipe twice now and it just doesnt cook.
This last time I cooked it for 3.5 hours at 350 and the outside burnt but the. Inside is still raw. How disappointing. What could have gone wrong?
Hi Melanie – I’m so sorry you had that experience. Do you have an oven thermometer to ensure your oven is running at the correct temperature?
Hi Kelly,
I can’t wait to try this recipe. It looks like you used the large holes on the box grater. Can I use the small holes? My husband is not fond of zucchini so I want to more or less sneak it in. Might it be too watery even after squeezing? Thank you! Sylvia
That’ll work, Sylvia! Just squeeze it in a dish towel to ring out excess moisture. :)
Very, very good! Moist and delicious.
I made this recipe this morning, it was very easy to make. I used vanilla almond milk instead of buttermilk. Came out delicious thanks for this recipe.
I’m so glad you enjoyed the recipe, Beverly!
Coconut, orange peel, coconut oil substitute, pecans, yogurt substitute. Was soooooo good. Made double. Cut coconut oil into dry ingredients then added. Then added red huckleberries from my yard and it looked like Christmas, tasted like Christmas
Super moist, perfectly sweet, all around delicious! The kids thought they were eating cupcakes for breakfast! lol
Woohoo! I’m thrilled you and your family enjoyed the recipe, Becca!
Great ! I enjoy your recipes, keep them coming chow
I’m so thrilled you’re enjoying Just a Taste, Ann Marie!
This was delicious! I also added some cinnamon and nutmeg. Half white flour, half whole wheat. Half sugar, half honey. Instead of buttermilk I used almond milk and full fat yogurt. Half butter, half coconut oil. Topped with chocolate chips. Delicious! Thanks for such a strong base recipe to play with.
I’m thrilled you enjoyed it, Lisa!
I made this and it was delicious—so flavorful and moist. The only one thing that I did differently was to add 1/2 tsp of cinnamon and 1/4 tsp of nutmeg because I like those flavors in my baked banana or zucchini breads. I also divided up the batter into 4 small loaf pans which was perfect as we could freeze some and eat Some right away!
Amazing! I’m so thrilled you enjoyed the recipe, Liz!
Am I able to make this using almond meal or any other gluten free flour? I have a friend who is gluten intolerant.
Hi Karine! I haven’t tried this recipe with any other type of flour so I’m not sure. You could try using gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!
Made this tonight with zucchini gifted from my neighbor .so delicious! Love the combination of banana and zucchini..I spread some soft cream cheese on for extra decadence
Great recipe
I’m thrilled you enjoyed the recipe, Diane!
Make this cake regularly my grandson loves it, i halve the sugar
I’m so thrilled you’ve been enjoying the recipe, Kate!
Hi Kelly
Just tried it replacing egg with ground flax seeds and also ground dates and a pinch of cinnamon instead of sugar. Result YUMMY
Amazing! I’m so thrilled you enjoyed the recipe!
Th bread turned out very moist and delicious. The only thing I didn’t add was the butter, but only because I forgot about it in the microwave. I panicked at first, but the bread didn’t even need it it. It’s very flavorful!
Awesome! I’m thrilled you enjoyed the recipe, Annette!
I just made these. I used 1/2 cup of sugar, cut out thè butter. I added an oatmeal topping. Moist and still sweet enough. I would add a photo by I don’t see that option.
I’m so thrilled you enjoyed the recipe, Carrie! And if you happen to be on Instagram, you can share your culinary creations with me by using the hashtag #justatasterecipes :)
Any suggestions on replacements for the 3/4 cup of sugar? Not honey or syrup.
Love this recipe, but need to cut out sugars.
Hi Lisa – I’ve never tried this recipe with a sugar substitute so unfortunately, I can’t weigh in on this!
Hi Kelly
Could I use this recipe in my class of 20, 5 year olds please? I will write it out and reference your name and the Just a Taste website. It will also be a bit different as I have a child allergic to eggs and use Chai seeds instead and I will reduce the amount of sugar used too and like you asked on your site I will write the method out differently too. I cook with my class every week and love finding new recipes that use vegetables and fruit. Thank you
Jacqui Baker
Hi Jacqui! Yes, you have our permission to use this recipe with credit to Just a Taste and this post. Thanks and have fun baking!
per the comments about subbing out the buttermilk, what about with sour cream which is sometimes an ingredient in banana bread?
Hi Greg! I haven’t tried this recipe using sour cream in place of the buttermilk, but my initial thought is that it should work. Would love to hear your results if you give it a shot!
Hi. Love your recipes.
Have you made Zucchini or banana bread using only almond and coconut flour?
Hi Anna – I’ve never tried that so, unfortunately, I can’t weigh in on what the results would be!
I made this today and it’s INCREDIBLE! So moist and delicious!
Do you have a substitute for the sugar?
Hi Roberta – I’ve never tried making this recipe with a sugar substitute but the taste and texture will likely be altered if you do. Sorry I can’t be of more help!
Now that is my way of eating veges.
Hey there! I pregrate, drain and freeze my zucchini ahead of time, so I wish that I knew how many cups of grated zucc that is
I added chopped walnuts to mine and am trying to bake it in my new Copper Chef pan that has been advertised on an informercial on tv. I didn’t add the parchment or butter. Just an experiment all the way around! Its still cooking but smells amazing.
Keep you posted!
Enjoy!
We all loved it! A nice combination of veg & fruit. Baked it for almost 65 minutes; actually we doubled the recipe due to quantities of both so we’ve got one to freeze but the first loaf won’t last long. Used very ripe bananas and wrung out zucchini. So moist. If that’s the secret, it’s out now. Will definitely make again. Thank you.
So glad you enjoyed the recipe, Doreen!
Hi Rupa – Per the recipe: “In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.”
I made this and it’s DELICIOUS! Thanks so much for sharing this. YUM.
So glad you enjoyed the recipe, Carol!
Hi Kelly,
I squeezed the zucchini with paper towel..the cake is dry on the top and uncooked in the middle…what did I do wrong?:-(
Hi Malinee – I’m not certain what the issue could have been but if it’s uncooked/sunken in the center, the bread likely didn’t cook long enough.
Hi Kelly, I have some overripe bananas stored in my freezer – is it possible to use those in the bread if I let them thaw out beforehand?
Definitely! That would work great :)
Tried this tonight, love the flavor. My bread didn’t sink at all, but it was still quite soft and undercooked in the middle. I was careful to squeeze the zuchinni a great deal. Do you have any tips to get the most liquid out of the zuchinni?
So glad you enjoyed it! You can put the zucchini in a dish towel to really ring out the moisture if you’re still having issues with the bread sinking.
Hello,
It would be a little more helpful if you could give a measurement of zucchini, rather than saying 2 medium. Is that possible?
thank you
Hi Lynda – Shredding and then squeezing out the zucchini leads to a wide range of quantities, so it’s more accurate to just use two medium zucchini (versus stating how many cups, etc.).
I don’t know what’s wrong, mine still wet in the middle even i baked it for 1 hour. Only bottom and the top got cooked. :( it was unsuccessful….
Hi Eden – The likely issue is that all of the liquid wasn’t squeezed out of the zucchini. Additional moisture would cause the bread to not cook through.
Just made this ( my first ever making bread ) and I don’t know what I did wrong but it didn’t bake on the inside and it sunk. I followed the instructions exactly..I think. :( so bummed out because it looks and it smelled SO good.
Hi Jess – Did you thoroughly squeeze out the zucchini? It would’ve likely sunk in the middle as a result of extra liquid.
LOVE this recipe! It turned out great and so so tasty.
So glad you enjoyed it, Janeen!
Do you have gluten free recipes to substitute the flour?
Hi Dixie! I have never tried this recipe with gluten-free flour so I’m not certain what the substitute would be.
What could I use in place of buttermilk?
Hi Jude – If you don’t have buttermilk, you can make your own (per the notes in the recipe) with milk and lemon juice or vinegar.
… with a dairy free option?
Hi Shirley! I’ve never tried a dairy-free replacement for the buttermilk.
Do you have a suggestion for replacing the buttermilk?
I would love to try this recipe, but my one question is what would I do with the extra 3/4 cup of the substitution for buttermilk if I don’t have any other recipes that call for buttermilk? I know…how about 1/4 of a tablespoon of the white vinegar or lemon juice and milk to make 1/4 cup? Then there would be no waste!
Hi Lois! That should work!
Just got a nice chubby zucchini in this week’s CSA basket and have very ripe bananas in the freezer waiting or me to use, so guess what I’m making tomorrow? Can’t wait to taste this, it sounds so good. Thank you.
I am surprised and love how the zucchini stayed so green! This bread is so pretty and dare I say- a health food? ;)
Thanks so much, Gina! And yes, you could count this as a full (HEALTHY!) serving of fruits and veggies ;)
I don’t eat sugar, could I substitute it for apple sauce? If so, how much?
Hi Dana – I’ve never tried substituting applesauce for sugar in this recipe so I can’t provide the exact proportions.
Is the recipe still good without the sugar. I want to make it for my one year old, and I am still avoiding sugar in her diet.
Hi Camilla – I’ve never tried making this recipe without the sugar but the taste and texture will be altered if you omit it.
The ingredients are great and I followed the recipe exactly. Like many others, the bread did not rise and bake all the way through, even after adding another 40 minutes. I am wondering if you forgot to put baking powder on the ingredients list? Every recipe for quick breads I see has baking powder with baking soda. I will try it again with the baking powder and I’m sure it will resolve the problem.
Hi Heidi! This recipe does not require baking powder, only baking soda, which reacts with the buttermilk and causes the bread to rise.