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
This is soooo delicious and so easy! You’re brilliant
Just a heads up: I made these twice today and they’re very good but the blender part of the recipe really needs a re-working. I’m surprised more people haven’t run into this problem if following the recipe: blend the oats and REMOVE them – then blend the wet ingredients and add oat flour back in. My vitamix overheated the first time I followed the recipe. Next time, I’ll just use the blender for dry then wet and mix by hand in a bowl….the batter is like glue and ends up being more of a pain to get out of the blender. Furthermore, doesn’t make a ton of sense to grate your zucchini if you’re just going to blend it …maybe I’m missing something but seems like more work than necessary (I used leftover zoodles) . I doubled the cinnamon and added ginger powder, used 1/2 the amount of honey, and no oil or chocolate chips, made 15 muffins which i cooked for about 13 minutes. My 2 year old loves them 🙂
**to clarify, I made two batches separately
Shredding it makes it easier to measure, unless you’re weighing it.
I was thinking when I was about to ask you how it turned out, I think the problem you had with the recipe being like glue, is because you omitted the oil ??♀️ Js. I’d love to know how it was without it though?
Used the pulp from my juicing instead of zucchini. Fabulous!!
Can I use steel cut oats instead? Would I use less since it’s mroe dense?
The first banana bread I made was really dense and it was because I used an electric mixer.. I’ve noticed that on all banana bread recipes, it cautions NOT to “ivetwork” the dough! So I’m wondering now how this bread survives blending? I am definitely going to try it, because I love banana and zucchini bread and I’m just ?at the thought of the 2 in 1!! But I’m really curious! I noticed there’s no vanilla extract either.. is it something to do with the vinegar?
Anyways, pure genuis!
I can’t wait to try this one 😀
L let you know how it turns out and pop back to rate!
Dani.
Hi! The reason not to over-beat baked goods is that it activates the gluten. But since there’s no gluten in this one you can beat it as much as you want 🙂
I’m sure it would be delicious still if you want to add vanilla.
Hey guys,
I just baked this cake with 1/2 portions and the inside of the cake turned out to be a bit sticky.
Is the cake suppose to turn out like this or more so like a traditional cake?
I still enjoyed it regardless!
I made this today and am not sure what went wrong. I did not alter the recipe. The one in your pic looks textured with oats, but my batter was smooth as I ground up the oats to a fine powder. Then when I cut into the bread, it was not cooked all of the way. I am reheating my oven and going to try cooking it longer. I took a piece off of the very top to nibble on and it was gummy and really stuck to my teeth. Is this a result of oat flour or did I do something wrong? I recently made oat flour pancakes and they seemed gummy, too. Thanks for your input.
Hi! Oat flour is definitely denser/gummier than regular flour, but also ovens can vary so much when making banana bread. I usually do Katie’s banana bread recipes about 5-10 minutes more than what the recipe calls for, as I have an electric stove and Katie’s that it was tested on was a gas stove, which tend to get hotter if you put an oven thermometer in and measure what is supposed to be the same temperature based on what the oven temp says. Hopefully just cooking longer will help!
Hi, what a delicious recipe. How do you store the cake? In the fridge or..?
You can leave it out for a day, but then yeah it’s best for freshness to store banana breads in the fridge.
I have made a lot of your banana bread recipes but this one is my favorite! It is my go to for bananas I “super” forget about, the kind most people would throw away because they are so over-ripe and taste very off. I don’t know how you can’t taste how disgustingly over-ripe the bananas are in this recipe (from my ultra over-ripe bananas) but it’s great because I avoid throwing away food and having a snack for a couple weeks! The optional chocolate chips aren’t optional!! 😉
Also, I LOVE being able to just throw ingredients in a blender and having easy clean up!! Thanks for a great recipe!
I just made this recipe and love it! Like some of the other commenters my cake is slightly ‘mushy’ textured, but I think it’s delicious and perfect as more of a pudding than traditional cake. Next time I might try baking it an extra 10 minutes or so, but if you don’t have expectations of it being a traditional loaf cake then it’s brilliant.
This recipe is amazing, it turned out so well! Just the right balance of sweetness!
So good. Oh man. Made one loaf to try it out, it was so good my hubs polished it off that day. Now I’m making three loads just to keep up with the demand!! Absolutely delicious. I’m slight side note: I only do 1/3cup of maple syrup because it’s too sweet for me otherwise.
Amazing! I subbed 1/2 cup buckwheat flour and used sugar instead of syrup since that’s what I had. Will 100% make this again.
Hi Katie! I’m planning to make this tomorrow but feel 1/2 cup of maple/honey is a lot of sugar! Is there a way to decrease this amount and use something else (dates maybe) or does it need to be liquid?
Really, really delicious even with no oil!! Thanks for a superb recipe!
The recipes from here always work wonderfully for me. I think that the key is to weigh the ingredients.