Zucchini Banana Bread

This Zucchini Banana Bread is outrageously moist, flavored with maple syrup and cinnamon. A crispy top and a crunch of walnuts in every bite.

 I think this was my sixth zucchini banana bread!  Mostly because my zucchini plants were overachievers!  AND…I was on a mission to create a really moist bread…and this recipe nails it!   I don’t know about you, but I’m a gal that definitely has those “go-to” recipes but also loves to try out other friends or families. So I have acquired many recipes for zucchini bread over the years.

My mom’s is always a winner, but I needed an update, and after creating this one, I sent it to my daughter Krissy in Boston to test it out for me….. I’m so lucky to have daughters as my go-to recipe testers!

 For the incredible moisture to this bread, I added buttermilk and oil. Then whole wheat flour, in addition to the all-purpose flour, gives it a little more texture…and …well, a little healthier?   Sure.  It’s got zucchini and bananas!  I added maple syrup instead of vanilla to deepen the flavor, which I think adds a really nice sweetness. 

BONUS! …..    this bread freezes beautifully, so it’s great to make ahead. Wrap the entire loaf with plastic wrap and then foil, or cut into slices and do the same for each slice for a quick grab-and-go breakfast or afternoon treat. Or what I like to do is have it on hand when I have family coming to town.

One more thing! You can’t go until we talk about the crispy top!   soooo yummy … kinda like muffin tops; I could take the WHOLE top of this bread off and eat it!. Who else is a fan of muffin tops?  Did you know they make “muffin top” pans?  Genius!  But too dangerous for me

Happy bread making…and eating

Here’s what you’ll need for your zucchini banana bread

lol…minus the zucchini…did you catch that?

Below is the full recipe fro the zucchini banana bread recipe , but before you go, here are a few notes on the ingredients.

Zucchini ~ Grate your zucchini first, let it sit on paper towels, then right before you add it to the batter squeeze as much water out as possible. If you don’t it won’t cook properly creating an “under done” center.

Banana’s ~ The riper the better. It adds more flavor sweetness, and moisture. If you don’t have ripe bananas on hand, you can pop your banana’s in a 350 degree oven for about 15-20 min. Keep an eye on them though, ovens vary. They will turn really dark….ripe! let them sit a few minutes as the inside will be pipping HOT.

Buttermilk ~ I have not tried this with any other dairy alternative, the buttermilk has an acidity that creates the tenderness. See substitutions below if you don’t have buttermilk on hand.

Slices of zucchini banana bread on cutting board

This zucchini banana bread really comes together quickly (you don’t even need to get your mixer out) and your kitchen will smell amazing… as if you’re burning those yummy candles that smell like you have something baking! dang…they make me hungry!

Here are some Substitutions And Variations

Swap the walnuts out of any other nut, or leave out all together.

If you don’t have buttermilk on hand, here are two options:

  1. Replace with plain yogurt, but thin it out with a little milk to create the consistency of buttermilk
  2. Make a quick homemade buttermilk >> Add 1 Tablespoon vinegar OR lemon juice to a measuring cup, and add milk for a total measurement of 1 cup. Stir, and let sit for about 5 min.

Replace maple syrup with honey, vanilla, or even molasses.

Pro Tips

Keep powdered buttermilk on hand. Unless you plan to use the whole carton, which I never do, this is a nice back up. I really wish they would sell pint size buttermilk!

Alternatively, you can freeze the unused portion of the buttermilk for future baking other delicious breakfast breads.

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Zucchini Banana Buttermilk Bread

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  • Author: Teri Wallingford
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


This Zucchini Banana Buttermilk Bread is outrageously moist, flavored with maple syrup and cinnamon. A crispy top and a crunch of walnuts in every bite.


Units Scale
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon cinnamon (optional)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup clear oil ( veg, canola, avocado)
  • 1 teaspoon maple syrup
  • 1/4 cup buttermilk
  • 2 ripe bananas ( mashed)
  • 2 cups shredded zucchini ( water squeezed out)
  • 1 cup chopped walnuts


Preheat oven to 350 degrees F, and spray a 9×5 loaf pan with non-stick spray

Whisk the flour, salt, baking soda, baking powder, and cinnamon in a large bowl. Add sugar, eggs, maple syrup, buttermilk, and oil in a smaller bowl. Whisk or beat with an electric mixer until combined, but don’t over-mix!  Stir in the zucchini and walnuts. 

Pour batter into your prepared loaf pan, and bake 45 minutes to 1hr 10 min. Oven temps vary.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour +
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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