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+ servings

Zucchini Banana Bread with Chocolate Chips

Amy Palanjian
Texture-wise, this tastes like a cross between baked oatmeal and banana bread. We like it for breakfast or as a snack.
4.89 from 9 votes
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 16 squares
Calories 153 kcal


  • 2 1/4 cups rolled oats
  • 2 cups sliced very ripe bananas (from about 2 medium bananas)
  • 1 cup grated zucchini, squeezed very dry
  • 1/2 cup shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/4 cup melted and cooled unsalted butter ( OR plain yogurt)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 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 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.


  • 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.
  • Dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
  • Gluten-free: Use certified gluten-free rolled oats.


Calories: 153kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 133mgPotassium: 193mgFiber: 2gSugar: 7gVitamin A: 161IUVitamin C: 3mgCalcium: 62mgIron: 1mg
Keyword healthy banana bread, zucchini banana bread
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!