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 squares on blue plate

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 in zucchini banana bread

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.

how-to-make-zucchini-banana-bread-step-by-step

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.

  1. Grate the zucchini and spread onto a towel
  2. Roll up the towel to absorb any excess moisture.
  3. Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
  4. Add the rest of the ingredients except the chocolate chips and process until the batter is smooth.
  5. 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.

zucchini banana bread squares on plate with milk cups

Frequently Asked Questions

What’s the texture like in this?

It’s kind of a cross between baked oatmeal and a classic banana bread. Since there’s no flour, it’s a hearty bread.

Is it sweet enough without the chocolate?

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!

What can I use instead of coconut?

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.

cubes-of-chocolate-chip-zucchini-bread

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-squares-on-blue-plate

Zucchini Banana Bread with Chocolate Chips

Texture-wise, this tastes like a cross between baked oatmeal and banana bread. We like it for breakfast or as a snack.
4.92 from 12 votes
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cuisine American
Course Dessert
Calories 153kcal
Servings 16 squares

Ingredients

  • 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

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

Nutrition

Calories: 153kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 133mg, Potassium: 193mg, Fiber: 2g, Sugar: 7g, Vitamin A: 161IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    Just made it. Aaand it’s great!! So so good! My toddler ate a ton of it, and I ate a ton of it too. Husband next.

    Thanks a lot Amy 🙂 Great recipe as usual!

  2. 5 stars
    This recipe is fabulous!! Made with lactose free Greek yogurt. So moist and likely the best banana zucchini bread I’ve ever eaten. My toddlers LOVE it Soo much!! Thank you thank you thank you ❤️

See More Comments