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
Thanks for sharing the basics on how to make a wonderful, healthy bread. I used half zucchini half, half carrot. No banana, so I used what I had on hand- dates and unsweetened applesauce along with honey. Yum!
Had to make a few tweaks, based on what I had on hand, but wanted to let you know what worked! I was out of oats, but used the same amount of buckwheat groats (same by weight). I also used 2 Tbsp of coconut oil and 3 Tbsp water + 1 Tbsp hemp seeds (instead of non-dairy milk since I was out!). I blended the whole thing up in my blendtec blender, spread it into a lightly greased 8×8 in pan (guess what ELSE I didn’t have?? yup, a loaf pan). I topped it with raisins (skipped the choc. chips) and baked as directed. YUM. I will have to try it again according to the recipe, but wanted to let you know that I had success with multiple subs. 🙂 Glad to get rid of some zucchini!
I don’t have a great blender… Can I use oat flour instead of grinding the oats myself, just hand mash the Bananas and use the zucchini shredded? Thanks ?
Probably, but you might have to use a little less oat flower.
Has you ever made muffins or mini bread loaves with this recipe? If so, how long did you bake them for? Thanks!
I haven’t tried, but feel free to experiment! Or you can do these: https://lett-trim.today/2013/04/25/chocolate-chip-zucchini-bread-muffins/%3C/a%3E%3C/p%3E
I made them with raisins in mini loaf pan (8 -3″ loaves plus one 4-1/4″ ramekin cake) – set the alarm for 22 and followed the instructions about not opening the door.
I made these today (with oil) they were AMAZING! I was able to get 6 large muffins and 12 mini muffins from the batter. In 6 hrs I only have 3 mini muffins left that I had to tuck away for my sister to try tonight. My 2 girls (age 5 and 2) devoured them, they refused to eat anything else.
do you need to squeeze out the water from the zucchini?
No
hi Katie! I love cookies! So my question is…do you think that the banana zucchini recipe would work for cookies too? nice greeting from austria, julia
Sure that would work!
In the oven now! I used zucchini from my garden – found a large hidden one under the brush – this seems to happen to me whenever I grow zucchini 🙂 I didn’t have chocolate chips on hand, but added some cacao powder to the mixture and mixed some hemp seeds in! Smells yummy so far – thanks for sharing!
I loved this recipe! Am enjoying the final product as I write this.
Thank you so much for sharing!
I was so excited to make this gf zucchini banana bread. I followed recipe exactly. The vinegar ruined it. There was a strong vinegar aftertaste. It even smells bad. I was so disappointed. I made it for company this weekend. Oh well. Perhaps without the vinegar. Or did you mean teaspoon and not tbsp?
You did it again Katie–this is another out of this world recipe! I just made it and it’s sooooo delicious! Thank you!
Can I substitute dates for the maple syrup? Thanks for the recipe.
You can definitely experiment, and please report back if you do!
Wow thanks so much for this recipe. I have been craving a nice, satisfying breakfast bread or muffin and this was it! It’s so moist and delicious I can’t believe it’s so healthy!
Tried making this bread twice and it would not cook correctly either time. First time I didn’t squeeze out excess moisture from zucchini but second time squeezed out all water but bread was still soggy and uncooked in middle even after leaving in oven and extra 40 minutes. What am I doing wrong???
I had a similar experence. Mine wasn’t undercooked but the texture was extremely gooey and though the taste was nice, I wasn’t crazy about the texture. I was going to take it to the a breakfast at work, but decided against it. Mine stayed in the oven longer as well. I used oil for mu recipe insteak of milk.
Ok, lets see what happens…made this with more zucchini and bananas and a little more flour, plus added cocoa powder, and putting in mini muffin tins with tiny chocolate chips. I love a challenge!
Hi and thanks for sharing delicious recipes. I’ve been following your blog for a few years and have tried a few things.
This recipe tastes delicious but the texture is really gooey and mushy. I followed the recipe exactly and it needed a lot more baking time. It does taste delicious, so maybe I’ll make them again, but in muffin form next time.
Thanks, Katie! PS tomorrow’s dinner is your baked beans recipe. Absolutely delicious!
So often, climate or elevation or oven calibration can make a huge difference. As long as it wasn’t OVERcooked, at least it can always be baked longer if this happens 🙂