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
What could I use as a sub for the 1/2 cup pure maple syrup, agave, or honey? I only use stevia as a sweetener and I have never cooked with it.
How long should I bake it if I’m making muffins instead of a bread.
You will have to experiment to see if muffins will work from the recipe. Or use this instead: https://lett-trim.today/2013/04/25/chocolate-chip-zucchini-bread-muffins/%3C/a%3E%3C/p%3E
Oats are a grain these recipes are not grain free
I have celiac disease ALL GRAINS are dangerous for me.
Hi, the recipe doesn’t say grain free… Unless I am missing it somewhere?
In any case, maybe try quinoa flakes? Be sure to report back if you do!
Made this last night, used one whole zucchini which was about a cup. Did not use the chocolate chips. Only had aboyt a tablespoon of maple syrup. Next time I won’t even bother with the extra sugar, the banana is enough. It turned out great! Thanks for this!
I am the kind of person who saves thousands of recipes and tries one like once in 3 months… but since i discovered cck 2 weeks ago, i have already tried 3 of your recipes!!! (Banana oumpkin bread, quinoa bkack bean burgers and this bread). All are totally amazing! Cannot wait to try more.
Question: if i want omit or reduce the liquid sweetener, should i sub with an equivalent amount of milk/water?
Probably sounds like a good idea, but you never know unless you try!
I followed this recipe to a T and it came out uncooked and dense and gooey. Very disappointing!! I tried putting it back in and it still wouldn’t cook, so I had to slice the whole thing up and toast individual slices in a sheet pan to finish cooking them.
Hmm I didn’t ever have that problem when making this. What type of oats did you use? And is your oven calibrated? That could be the issue possibly!
I was REALLY looking forward to making this, but when I took it out of the oven it was so underdone in the middle. It’s been in for further 20 mins and still only done on top and around the sides. I’m wondering if for such a moisture heavy cake it needed a ‘low and slow’ approach in the oven rather than at the higher temperature? Or could just be my UK oven, but I normally do banana breads for about an hour!
It’s now past my bedtime and I’m willing this loaf to be revived in the oven. It tastes great (I even omitted most of the honey and just added 1tbsp as the bananas had plenty of sweetness). I seem to always have bad experiences using milk in recipes, so maybe that’s it? Wanted to try an oil-free cake and this seemed like the one.
I’ll have to go back to the drawing board.
Hmm I didn’t have that issue when I made this. What size pan did you use? Also is your oven calibrated? A lot of ovens are actually not!
I didn’t read the recipe properly and didn’t blend the oats separate first. I just blended it all together. Will this be ok????
I can’t wait to try this as we are always on the lookout for nutritious family breakfast ideas! Just want to double check—should I be squeezing out the moisture from the zucchini or do you leave that as is and the moisture helps the oatmeal? Thank you!
I’ve never squeezed it out and it always turns out fine 🙂
Just tried my first slice. I had to bake it a bit longer – was still goey in the middle. It’s either the baking soda or powder that is totally overwhelming- what might i have done wrong? I made the flour in a dry blender and then just used a beater for everything else – no way I could have made this in the vitamix.. it’s like glue. Smells amazing, I just don’t understand why I taste bitter powder. total novice here! Thanks.
Hi, a beater? I’m confused. It won’t make everything smooth if you don’t blend everything in a blender.
I made these into muffins for a 4th of July party, and they were a hit! My daughter is GF so I always head to your blog for recipes. I had never made these muffins before, but I knew they would be excellent…and they were! That’s why I love all your recipes — I’ve never tried one that didn’t taste great the first time around. I always tell people about your blog (though my name is Katie too so they always look at me weird for a minute before I say “It’s a different Katie!”). Thank you for all your recipes!
Can i substitute erythritol for the maple syrup!!?? Really want to try these out!
You’d have to add liquid somewhere. In any case edible experiments are fun. Be sure to report back if you experiment!
I’d love to make this in muffin form. Any suggestions?
Could always try these? https://lett-trim.today/2013/04/25/chocolate-chip-zucchini-bread-muffins/%3C/a%3E%3C/p%3E
Just made this (used unsweetened almond milk rather than oil) and it is soooo good. I will be making this again soon because I’m sure it won’t last long in my house! Five stars!
I just made this bread last night. It was very dense. It didn’t rise. I did realize I didn’t add the vanilla. I also cooked it according to the recipe. It’s good, but what do you think went wrong?
Has anyone made zucchini ,apple ,carrot bread?