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
Hi,
I just made this recipe and it is fantastic! I just had a question about storage. Would you store in the fridge or @ room temp and for how long? And do you think freezing would be ok?
You can store at room temp for a day or refrigerate for 3-4 days. I slice it before freezing it, but it freezes well.
Hi Katie can I add cocao to this recipe? If so how much? I’m new to your site and have made a few of your recipes all of which were delicious!! Thank you
Thank you for sharing your recipe. This is a hit in our household. Who says healthy does not equal tasty… This is a very best example of healthy and tasty treats!
Yum! I used half the honey and it was plenty sweet for us. Great recipe! I was skeptical and afraid it would come out really dense and maybe be doughy in the middle, but it turned out great! On my second batch I made some of the batter into muffins. My daughter especially likes the heel of the bread since it has more crust (or “skin” as she called it :^), so I thought she would especially like the muffins.
Katie, you are such an amazing food blogger! I’ve recently had extra time to make some things with my daughter and we have had so much fun making your recipes! My daughter is 5 years old and WILL not eat vegetables. I’ve tried everything with her and I was getting so frustrated because she is so picky. I stumbled upon this recipe and I made it without her here since the sight of green food makes her want to run away haha. Anyway she ate ALL of it! She had no idea there was zucchini in it since I peeled it. I’m so happy and I wanted to express to you how much I appreciate your recipes! Thanks so much ☺️☺️☺️
Never seen a recipe like this but it looks surprisingly easy and delicious! Always looking for ways to mix up something simple like banana bread! Thanks for the inspiration!
Hey Katie,
I was wondering- what’s the best way to defrost this?
I put the oats in a blender, but mixed the rest by hand. The bread didn’t rise. I would love to know why, as I’d like to make this again.
Hi,
Is there any substitute for vinegar?
Thanks.
Can I use rolled instant oats for this recipe?
I made this yesterday and it was horribly mushy all throughout the loaf (though it was beautiful on top!). Either I made a mistake by following the grams equivalent, or I overmixed it. I’m going with overmixing it, and I’m going to try it again. I’m sad to have wasted all those ingredients, especially since I made two loaves and they both came out the same. WAH! Next time I’ll try just mixing until the dry and wet ingredients are combined, and I’ll follow the US measurements of cups instead of grams. Hopefully the next loaf will turn out!
Also make sure to be using the right size pan. Not sure if you already were? But figured I would mention it in case.
I made this today. It’s the first recipe that I’ve tried from your blog. I followed the recipe exactly and it came out incredibly dense/solid. Could that be because I used gluten free oats? It’s the only thing that’s different.
Hmm not sure, as I’ve never had that problem when making this! Maybe the zucchini you got was unusually dry? Or bananas not packed enough? I am not sure what else could have happened to yours as mine always comes out super soft! Definitely gf oats would be the same as regular. Sorry can’t be more helpful!
Wow. Just wow. This is one of the best zucchini bread I’ve tasted, and the first one I feel good about eating for breakfast ! I used gluten-free oats (Bob’s red mill) and vegan cooking soy cream instead of oil, and I used raisins and walnuts instead of chocolate chips (because that is how my gandma used to make zucchini bread). I was a little short on oats so my batter came out quite thin and it took more like 55 minutes to bake and 10 minutes to rest in the turned-off oven even though I patted the grated zucchini dried, but it is extremely moist, not at all crumbly (like it so often is when baking with gluten-free flour) and just the right amount of sweet and crunchy. I’m making this again today. This may or may not be because there’s almost none left from yesterday’s batch…
Does it make any difference whether the oats are quick-cooking, or regular?
Thank you.
You can use either.
If I were to turn this into muffins, should I change the bake time/temperature at all?
You can always experiment! Be sure to report back with results if you do!
Could you substitute something for the banana? Like, applesauce? My mom’s allergic to bananas, but I really want to try this recipe! Thanks!
Maybe try this one instead: https://lett-trim.today/2017/09/11/chocolate-zucchini-bread/%3C/a%3E%3Cbr /> Or this one: https://lett-trim.today/2015/07/20/zucchini-cake-recipe/%3C/a%3E%3C/p%3E