It’s a recipe keeper. The best zucchini banana bread I’ve ever made for my kid. The only thing I changed is ground the nuts and I did not put the coconut sugar. The sweetness from the overtopped bananas and maple syrup was enough to sweet for a 2 years old. Will make it again.
Tried this recipe as I had some left over zucchini and ripe banana and used both walnuts and chocolate chips as add one. It was delicious! Still moist two day’s later!
I made this today, subbing 1/2 cup bulgarian culture buttermilk for the two eggs. I also used more add-ins than suggested (1/2 cup walnuts, and additional 1/2 cup chopped bitter-sweet chocolate) The result was a moist, delicious bread loved by all who ate it.
Hi Lisa, I’m sorry to hear that you had trouble with this bread. It’s so hard to say what might’ve happened without being in the kitchen with you, but I hope you were still able to enjoy it!
I made this into mini loaves.
Didn’t use oil. Didn’t use sugar. Only put in a heaped tbs of honey and 3tbs of Greek yogurt. Was awesome. Thanks for the recipe. I’ve been looking for a decent healthy banana zucchini bread that isn’t doughy for far too long.
I only made the above subs because I don’t like giving my family added sugar or oil when I can help it.
Hi Krystal! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to try an almond flour recipe, you can find some ideas here. I hope this helps!
Made this per directions, but used a combination of whole wheat + white flour. I only added approx. 1 2/3 cups of flour because it was already thick like bread dough. I also didn’t add the coconut sugar as my bananas were super ripe. Didn’t seem to rise much at all. Turned out very dense, grainy and the flavor was very flat.
I’m sorry this bread wasn’t to your tastes, Pyder. I’ve never tried omitting the sugar in this recipe, so I’m not sure how that might’ve altered the final flavor of the bread. I (and many other readers) have truly enjoyed this recipe, so I wish it would’ve been a hit for you too!
This was a HIT in our house! The loaf itself is super moist and is still good 3 days later on our countertop wrapped in tin foil. I think I would use a bit less oil next time just to lighten it up a bit, but other than that SO SO GOOD!
This did not turn out for me?! The taste was awesome but it was in my oven for 90 minutes and still was undercooked. I squeezed out the zucchini but clearly something was amiss. Usually zucchini loafs take an average of 55-60 minutes oven time when I use other recipes so I’m not sure what happened.
I’m sorry this recipe didn’t turn out as you hoped, Gillian. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!
Just made this and very happy with how it came out! I made 3 tweaks…I used light brown sugar because I don’t have coconut sugar on hand. Also, I used 1 cup white whole wheat flour and 1 cup whole wheat pastry flour. Finally, I didn’t squeeze the water out of the zucchini since whole wheat flour absorbs moisture. It came out moist, the right amount of sweetness thanks to very ripe bananas, and delicious. Thank you for sharing your recipe!
I was wondering if I could substitute oatmeal for some of the flour? I do this in a lot of recipes as we are diabetic, I’m always looking for sugar and flour substitutes.
SO GOOD! This will be on repeat all summer.
SO happy to hear that Mila, thanks for sharing!
It’s a recipe keeper. The best zucchini banana bread I’ve ever made for my kid. The only thing I changed is ground the nuts and I did not put the coconut sugar. The sweetness from the overtopped bananas and maple syrup was enough to sweet for a 2 years old. Will make it again.
I’m so happy that it was a hit, Janet! Thank you for sharing this kind review!
Tried this recipe as I had some left over zucchini and ripe banana and used both walnuts and chocolate chips as add one. It was delicious! Still moist two day’s later!
WHOO HOO! So pleased to hear it Lakshmi. Thanks for sharing!
I’m so excited to hear how much you enjoyed this. Thanks for sharing this wonderful review!!
I made this today, subbing 1/2 cup bulgarian culture buttermilk for the two eggs. I also used more add-ins than suggested (1/2 cup walnuts, and additional 1/2 cup chopped bitter-sweet chocolate) The result was a moist, delicious bread loved by all who ate it.
I’m so happy that you enjoyed it, Lakshmi! Thank you for sharing this kind review!
i love it ,belter than normal I’ll be keeping this one , its over the top 10 stars
I’m so happy that you enjoyed it, John! Thank you for sharing this kind review!
Made this bread today and it was so tasty. Didnt know if i wuld like it cos am not a fan of zucchini but am impressed. Wil make it again. Thanks
YAY, I am so pleased to hear it! Thanks for sharing this lovely review!
Followed directions exactly and loaf turned out dense with not much flavor. Seems as though the recipe does not have enough baking powder or soda
Hi Lisa, I’m sorry to hear that you had trouble with this bread. It’s so hard to say what might’ve happened without being in the kitchen with you, but I hope you were still able to enjoy it!
I have now made this 6 times. I really like it, last batch was 3 loaves at once. Super big zucchini
Thanks
I’m so happy that you’ve enjoyed the recipe, Gay! Thank you for sharing this kind review!
Could I use King Arthurs Whole wheat flour?
That should work great, Beth!
I made this into mini loaves.
Didn’t use oil. Didn’t use sugar. Only put in a heaped tbs of honey and 3tbs of Greek yogurt. Was awesome. Thanks for the recipe. I’ve been looking for a decent healthy banana zucchini bread that isn’t doughy for far too long.
I only made the above subs because I don’t like giving my family added sugar or oil when I can help it.
I’m so happy that you enjoyed it, Tasha! Thank you for sharing this kind review!
Can Almond Flour be used for this recipe?
Hi Krystal! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to try an almond flour recipe, you can find some ideas here. I hope this helps!
can i use just regular all purpose flour? or spelt flour? it looks delish!
Hi Simran! You can use all-purpose flour here. I hope you enjoy the bread!
Made this per directions, but used a combination of whole wheat + white flour. I only added approx. 1 2/3 cups of flour because it was already thick like bread dough. I also didn’t add the coconut sugar as my bananas were super ripe. Didn’t seem to rise much at all. Turned out very dense, grainy and the flavor was very flat.
I’m sorry this bread wasn’t to your tastes, Pyder. I’ve never tried omitting the sugar in this recipe, so I’m not sure how that might’ve altered the final flavor of the bread. I (and many other readers) have truly enjoyed this recipe, so I wish it would’ve been a hit for you too!
This was a HIT in our house! The loaf itself is super moist and is still good 3 days later on our countertop wrapped in tin foil. I think I would use a bit less oil next time just to lighten it up a bit, but other than that SO SO GOOD!
So glad you enjoyed it Claire! Thank you for this kind review!
I’ve made this recipe at least a dozen times, toddlers and husband approve!
So glad you all enjoyed it, Lauren! Thank you for this kind review!
Loved this recipe. I used my vegetable spiralizer for the zucchini. I will be making this often. Delicious!
Hi Randy! So glad you enjoyed the bread! Thank you for this kind review!
This did not turn out for me?! The taste was awesome but it was in my oven for 90 minutes and still was undercooked. I squeezed out the zucchini but clearly something was amiss. Usually zucchini loafs take an average of 55-60 minutes oven time when I use other recipes so I’m not sure what happened.
I’m sorry this recipe didn’t turn out as you hoped, Gillian. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!
Just made this and very happy with how it came out! I made 3 tweaks…I used light brown sugar because I don’t have coconut sugar on hand. Also, I used 1 cup white whole wheat flour and 1 cup whole wheat pastry flour. Finally, I didn’t squeeze the water out of the zucchini since whole wheat flour absorbs moisture. It came out moist, the right amount of sweetness thanks to very ripe bananas, and delicious. Thank you for sharing your recipe!
Hi Sasha! Thanks for the feedback! So glad you enjoyed the recipe! Thank you for this kind review!
I was wondering if I could substitute oatmeal for some of the flour? I do this in a lot of recipes as we are diabetic, I’m always looking for sugar and flour substitutes.
Hi Laura! I have only tested the recipe as written. If you decided to experiment, let me know how it goes!
Great recipe! I used normal sugar. it took FOREVER to bake though. Not sure why, probably something to do with my bad oven.
Hi Louisa! Glad you enjoyed the recipe!