A delicious homemade zucchini banana bread recipe, with gooey chocolate chips in each bite. The zucchini adds moisture and flavor without all the fat!
Thank you for your kind words on my post about how I started blogging full-time.
Whenever I publish a post that’s more personal than just a recipe, there’s always a little fear and hesitation. And yet, each time, the response from you all is always so positive and supportive.
I think the internet gets a bad rap for being a negative space where anonymous trolls can run rampant, and not enough focus is put on the positivity that can be found online as well.
Even on facebook or instagram, whenever I see someone posting about feeling down, there will be dozens—or sometimes even hundreds—of comments on the post from people who take time out of their busy lives to lift someone else up.
In other news, did you know that this past Monday was National Zucchini Bread Day?
I’m not sure why we never got the day off from school, but a day devoted to eating zucchini bread definitely ought to be celebrated.
This year I took it up a notch by combining two delicious breads worth celebrating: zucchini bread and banana bread.
The recipe was adapted from my Healthy Banana Bread and inspired by this Almond Flour Banana Bread.
I also added chocolate chips.
Because it isn’t a celebration without chocolate.
The recipe could not be easier. You just throw everything into the blender and let the machine do all of the work for you.
✓Flourless
✓Refined-sugar-free
✓Vegan, gluten-free, & oil-free options
✓Freezes well
Zucchini Banana Bread
Ingredients
- 2 1/2 cups rolled oats (260g)
- 1 cup mashed banana (240g)
- 1 cup finely grated zucchini, loosely packed (200g)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/3 cup oil OR milk of choice
- 1/2 cup pure maple syrup, agave, or honey
- 1 and 1/2 tbsp vinegar
- optional 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips) and blend until smooth. Stir in chips, if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.View Nutrition Facts
Notes
More Healthy Recipes with Bananas:
Flourless Banana Blender Muffins
I LOVE banana bread and would never had thought to use a zucchini (courgette as we say in UK)!
Must give it a try, looks delish xx
this is our FAVORITE banana/zucchini bread recipe so far, and i make these regularly! awesome texture and perfect flavor and sweetness, i’m going to be making another version today as muffins since we ate the whole loaf (made it in a parchment lined cake pan) yesterday! i added applesauce since my 2 bananas were pretty small, increased the cinnamon to 1 1/2 tsp, used coconut oil (nice part about using a blender is you don’t have to melt the coconut oil first!), and instead of chocolate chips added 1/2 c raisins and 1/2 c walnuts. oh, and i use a Blendtec blender, so i ground the oats up first and then put them aside, blended the rest of the ingredients and then added the oat flour back into it, then added the walnuts/raisins. this is a divine breakfast bread! thanks katie, we always enjoy your recipes! xo
Made this today and just had it for dessert. AMAZING! I usually make the banana bread once a week but now I’ll switch out the 2 of them. I’m trying to alternate between a recipe from the cookbook and the blog daily. Thank you for sharing such yummy recipes!
This recipe came at a good time. I’m a gardener who is always looking for new ways to use my abundant zucchini harvest. One of my best friends is also gluten free. This is a wonderful recipe for both.
Ah this looks insane and i’ve got a feeling your blog will become a favourite for some recipe inspiration!!
Hope you’re having a good Monday, Michelle
http://www.michellewalker.co.uk
Any time I post an option, it means I have either personally tried it or have had someone test that variation. I will never post an ingredient option that hasn’t been tried (unless I put a disclaimer next to it). BOTH versions will work here 🙂
I really need to remember to be better about posting Passover-friendly recipes next year. I wonder if quinoa flakes would work here… Although, I know now you are able to eat grains again so I guess it doesn’t matter. But I still do wonder 🙂
Yum, this bread looks divine! Making this asap. Thanks for the recipe! xo
Katie, I know you didn’t mention it as a sub, but I’m wondering if you know if almond flour would/would not work as a sub for the oatmeal if I wanted to make it grain-free. Just curious if you tried or not before I do.
Thanks,
Iris
Iris, I used the same weight buckwheat groats instead of oats (buckwheat is not a grain… If I remember correctly, it’s a plant related to rhubarb?) and it worked well!
could a person use steel cut oats instead? Would they powder up as the regular rolled oats do?
Thanks for the recipe! Looks delicious. How long does the bread last? If i make it tonight (thursday) will it still be good for sunday?
I made this for my family, they loved it Katie and everyone wants the recipe! I sent them all to your site. Thank you!
This is SO yummy! I just made it and am going to have trouble not eating the whole thing.. its so so moist and delicious. Thank you!
will have to try this! I have been making banana bread weekly for a friend, and adding chia seeds and pecans… among other things. This looks great! If my children, 6 and 3, decide it tastes good, even better!
Hi Katie, just a quick question about sweeteners. I’m trying to use brown rice syrup wherever possible in my cooking as here in New Zealand, pure maple syrup is extremely expensive and brown rice syrup seems to be the “healthiest” alternative. Do you think that’s an appropriate substitute for maple in all your treat recipes? If so, should I just use the same measurements? Cheers! (ps, my friends can’t get enough of the black bean brownies– they’re our favourite!)
Curious, why add vinegar? Vinegar isnt a typical dessert ingredient, anything in particular it does to make recipe work?