Combine the best of two favorite baked goods with this delicious take on Zucchini Banana Bread. It has whole grains, both fruits and veggies, and a super easy method that you can do even if you have a toddler underfoot!
Zucchini Banana Bread
One of my biggest complaints about both banana bread and zucchini bread is that it can take up to an hour (or more!) to bake. By baking this bread in an 8×8-inch pan rather than a loaf pan, we can cut the baking time in half. This makes it so much easier to make…and faster to be able to eat!
And it’s a delicious way to serve veggies for breakfast.
This zucchini banana bread uses rolled oats as the base, so it’s packed with fiber and whole grains. But the end result is still moist and delicious, so the kids will still (hopefully!) be into it.
I’m a big fan of a slice of this for breakfast and I love to make this in the summer when there’s plenty of zucchini to go around. It’s sort of like a cross between Baked Oatmeal and Classic Banana Bread as far as the texture goes.
Ingredients You Need
The ingredients in this quick bread are basic and ensure great flavor without much added sweetness. You’ll need:
TIP: This tastes best with very ripe bananas with lots of brown spots since they have the most natural sugars. You can leave the chocolate out if you prefer.
Step-by-Step Instructions
Here’s a look at the easy process involved in making this breakfast or snack. Scroll down to the bottom of this post for the full information.
- Grate the zucchini and spread onto a towel
- Roll up the towel to absorb any excess moisture.
- Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
- Add the rest of the ingredients except the chocolate chips and process until the batter is smooth.
- Stir in chocolate chips and pour into prepared pan. Bake!
TIP: You’ll want to let this healthy quick bread cool in the pan before you slice it to ensure it holds together. It’s tender when warm.
Frequently Asked Questions
It’s kind of a cross between baked oatmeal and a classic banana bread. Since there’s no flour, it’s a hearty bread.
Yes, it may be. We like it with a few chocolate chips on top, but you can leave them off if you prefer. Just be sure to use very ripe bananas!
You can omit it and use an equal amount of additional oats if you’d like.
Chocolate Chip Zucchini Bread
If you want to add chocolate chips, you only need a small amount to make this bread taste super indulgent. I like semi-sweet or dark chocolate chips, but use what you can find or have on hand.
Best Tips for Success
- Use very ripe bananas for the best flavor and natural sweetness.
- You can store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature.
- Be sure to dry the shredded zucchini thoroughly on the towel.
- Insert a cake tester into the center of the bread at the end of testing to check for doneness—it should come out almost entirely dry.
- Let the bread cool in the pan before slicing (if you can!). This will help it hold together when cutting it.
- This bread is also good served plain or with cream cheese or nut butter on top.
- We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
- I like to cut into cubes when serving to younger kids so it’s easy to chew.
- To make dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
- To make gluten-free: Use certified gluten-free rolled oats.
- You may also like Lower Sugar Banana Bread and Blueberry Banana Bread.
I’d love to hear if you try the recipe, so please comment below to share!
This post was originally published June 2016.
Zucchini Banana Bread with Chocolate Chips
Prep Time: 10
Cook Time: 28
Total Time: 35 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Description
Texture-wise, this tastes like a cross between baked oatmeal and banana bread. We like it for breakfast or as a snack.
Instructions
- Preheat the oven to 350 F. Coat an 8×8-inch baking dish with nonstick spray.
- Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
- Add the rest of the ingredients except the chocolate chips and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth.
- Pour into prepared pan, smoothing with a spatula and sprinkle the chocolate chips on top or stir in gently. Bake for 28-30 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing. Serve chilled, at room temperature, or slightly warm.
Notes
Store in an airtight container in the fridge or in a zip top freezer bag in the freezer with as much air removed as possible for up to 3 months.
Be sure to dry the shredded zucchini thoroughly on the towel.
Insert a cake tester into the center of the bread at the end of testing to check for doneness—it should come out almost entirely dry. Let the bread cool in the pan before slicing (if you can!).
Use very ripe bananas for the best flavor and natural sweetness.
This bread is also good served plain or with cream cheese or nut butter on top. We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
I like to cut into cubes when serving to younger kids so it’s easy to chew.
You can omit the shredded coconut and use additional oats as needed.
To make dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
To make gluten-free: Use certified gluten-free rolled oats.
Keywords: zucchini banana bread, healthy banana bread
