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.
4.91 from 10 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!

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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 ❤️

  3. 5 stars
    Made these into muffins and just stirred the zucchini in instead of blending and they were delicious!

    1. I haven’t tried that so I can’t say for sure but I’d think maybe a little less than the maple since the flavor is stronger.

  4. Hi Amy, I love your recipes and so do my kids 🙂 You have quite a few where you suggest an egg substitute but I noticed on this one you did not… Any suggestions for an egg substitute? My guess would be flaxseed or apple sauce, but I’d like to hear your thoughts.

    1. Hi- For this one, if you make it without eggs, I think the texture will be more like baked oatmeal and it may not slice. I would use a store bought egg replacer or flax eggs, but know the texture may not be the same (which is why I didn’t list one). Thanks!

  5. 5 stars
    So perfectly flavored without feeling heavy!! A new favorite for sure. Instead of melted butter or yogurt I used unsweetened apple sauce and it made it extra moist and on the lighter side.

  6. 5 stars
    I used a combo of ghee and coconut butter – it turned out great! My girls (5 and 7) are loving it. Another great recipe, thanks!

  7. Thanks for all the great recipes Amy!

    Can we omit the maple syrup? I’m trying to avoid added sweeteners for my 10 month old. Thanks!

    1. Yes, you may want to add another 2 tablespoons butter and know that it will be a lot less sweet so be sure to use very ripe bananas!

  8. This loaf is a new staple for our 11 yr. old and 16 month old – its so delicious and easy to make . My favourite part is the amount of goodness inside…

  9. 5 stars
    Amy – you are my saviour! This recipe is so delicious that my 11 yr. old ate half the loaf – I so didn’t tell him the goodness that was lurking inside… Anyway back to the saviour bit… our 16 month old daughter started her food journey will all sorts of challenges… neophobia till 13 months – her stress response to food was real ~ to texture aversions and dairy intolerance… we have a slower food journey with our princess of food fuss! Reading your blogs I learnt it was my job to serve food and her to determine whether she was hungry and how much she would eat – believe it or not I never knew this as our boy was an amazing eater as a baby – stress number one gone at her feeding times, then the variety of recipes you have is just amazing, and how you always incorporate alternatives like making it dairy free has literally saved our household. I get quality wholefood dairy free yummy recipes made up for our little love and slowly she is expanding her palette. I have made so many of your recipes, and before I had our daughter I actually couldn’t cook A THING. So , I really needed the storage instructions that you lovingly add – thank you from my little family in Auckland New Zealand. WE are fully nourished from your recipes.

    1. This makes me so happy to hear, thank you for sharing but most of all, I’m so glad for you that feeding stress has been reduced!

  10. 4 stars
    It tasted OK, but wasn’t cooked through even at 45 minutes. The edges were super dark and the middle very under. Not sure what I did wrong but I feel like it needs more “flour” or actual flower..

  11. We have a dairy allergy. Do you think replacing the plain yogurt with plain coconut yogurt would work?

    1. I would use melted and slightly cooled coconut oil or peanut or almond butter instead if you have those options! (I updated the recipe too.)

    1. You could though they will be more bread-like than a muffin texture (so denser). I’d probably do 18-22 minutes and test with a cake tester until it comes out cleanly.

  12. 5 stars
    Yum! I like how dense it turned out-reminds me of a mochi cake. We used mini choco chips. Kiddos loved it!