Combine the best of two favorite baked goods with this healthy take on Zucchini Banana Bread. It has a whole grain base, both fruits and veggies, and a method that lets you put all of the ingredients into the food processor—so you can actually make it with your toddler underfoot if needed!
Gluten Free Zucchini Banana Bread
This zucchini banana bread uses rolled oats as the base, so it’s packed with fiber and whole grains. I like to use rolled oats, which are ground finely in the food processor, instead of flour since it’s easier to make gluten-free (you just need GF oats!) and it helps the bread be more nutritious. But the end result is still moist and delicious, so the kids will still (hopefully) be into it.
Chocolate Chip Zucchini Banana Bread
You only need a small amount of chocolate chips to make this Zucchini Banana Bread taste super indulgent. I like semi-sweet or dark chocolate chips, but use what you can find or have on hand. We also like this with mini chocolate chips! You can serve this warm or chilled, so taste it both ways and see what you and the kids like. I’m a big fan of a slice of this for breakfast alongside coffee (or milk!).
Zucchini Banana Bread for Toddlers
This is a great toddler breakfast or snack (or dessert of course!) option for toddlers since it’s lightly sweetened and is a fun way to serve up fruits and veggies. It’s also moist, so it can be chewed easily by younger toddlers if cut into cubes. We like the hit of chocolate on top, but that is purely optional. This snack cake is also good served plain or with cream cheese or nut butter on top.
This is a perfect use for zucchini when you have those giant baseball-bat sized ones in the summer, or if you just want to change things up during a regular old week!
Combine the best of two baked goods with this healthy and nutrient-packed Zucchini Banana Bread. Try it for dessert or a special breakfast.
- 2 1/4 cups rolled oats
- 2 very ripe bananas, mashed
- 1 cup grated zucchini, squeezed very dry
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup melted and cooled butter OR plain yogurt
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/3 cup dark chocolate chips
- 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. Press down slightly. Bake for 25-28 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.
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.