A delicious homemade zucchini banana bread recipe, with gooey chocolate chips in each bite. The zucchini adds moisture and flavor without all the fat!
Thank you for your kind words on my post about how I started blogging full-time.
Whenever I publish a post that’s more personal than just a recipe, there’s always a little fear and hesitation. And yet, each time, the response from you all is always so positive and supportive.
I think the internet gets a bad rap for being a negative space where anonymous trolls can run rampant, and not enough focus is put on the positivity that can be found online as well.
Even on facebook or instagram, whenever I see someone posting about feeling down, there will be dozens—or sometimes even hundreds—of comments on the post from people who take time out of their busy lives to lift someone else up.
In other news, did you know that this past Monday was National Zucchini Bread Day?
I’m not sure why we never got the day off from school, but a day devoted to eating zucchini bread definitely ought to be celebrated.
This year I took it up a notch by combining two delicious breads worth celebrating: zucchini bread and banana bread.
The recipe was adapted from my Healthy Banana Bread and inspired by this Almond Flour Banana Bread.
I also added chocolate chips.
Because it isn’t a celebration without chocolate.
The recipe could not be easier. You just throw everything into the blender and let the machine do all of the work for you.
✓Flourless
✓Refined-sugar-free
✓Vegan, gluten-free, & oil-free options
✓Freezes well
Zucchini Banana Bread
Ingredients
- 2 1/2 cups rolled oats (260g)
- 1 cup mashed banana (240g)
- 1 cup finely grated zucchini, loosely packed (200g)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/3 cup oil OR milk of choice
- 1/2 cup pure maple syrup, agave, or honey
- 1 and 1/2 tbsp vinegar
- optional 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips) and blend until smooth. Stir in chips, if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Recipes with Bananas:
Flourless Banana Blender Muffins
Julie Cymek says
This recipe is perfect. Absolutely brilliant! I’ve made it several times and everyone LOVES it.
M says
Hi Katie, thank you so much for this delicious recipe! I tried my best to make this recipe properly following all of the directions, with only 2 substitutions, but my zucchini bread started deflating and ended up flat after pulling it out of the oven when the 10 minutes was up (after the heat was turned off.) It also seems to have cooked the outside of the batter but it is so uncooked in the middle. I tried to come up with what I did wrong and I was thinking maybe it was the oat flour I used rather than oats chopped in a blender? I also replaced the oil with avocado which I figured would be fine? But I have no idea really. I haven’t baked in a while. What do you think?
Anyway I’m hoping in the future I can make this recipe again with success. It is still delicious but I’m disappointed with how uncooked it tastes.
M says
I also wasnt sure whether or not to squeeze the juice from the zucchini after I shred it in my food processor. I squeezed some out but not that well.
CCK Media Team says
Hi, unfortunately we have never tried substituting avocado for oil, and these are two very different textures as well as fat content, so we really can’t say what those results would be.
Beth says
I made this, and it tasted fantastic!!! Mine did not rise much at all, and this tends to happen to me in general when I make banana-type breads. I wonder what I am doing wrong. But it certainly does not stop me from eating my little bread stubs!! 🙂
Mia W says
Make sure you add the baking soda. Mine didn’t rise as much either lol
Denise says
So is the zucchini going to be pressed like try to get as much water out of it before it’s blended in or leave it as it is
Mia w says
I just Made this recipe but forgot to add the baking soda & realized it didn’t rise of course the way it was supposed to. It will still be eaten & at least it smells good. I guess I need to bake when I’m more alert.
Mia w says
Update: mine turned out to be a horribly dense mess because I forgot To add baking soda. I cant Believe I ruined this beautiful concoction. What a shame. I’m going to make it again someday
Mia says
Hey Katie,
Do you think making this in a glass dish vs metal loaf would make a difference in this recipe? I really Would love to try this again & have it turn out. My guess is a glass baking dish heats better evenly. Thanks.
CCK Media Team says
Hi! We have had readers do it both ways. I am pretty sure Katie has also done it both ways. So either will work!
Drea says
You need to repost this or something whatever you internet blog mavens do…it’s buried under other lesser quality or copycat recipes. This recipe is the best banana bread recipe we love it!
CCK Media Team says
This comment made us laugh 🙂 and also we are so happy you like the recipe! Katie is definitely adding it to her list of recipes to update and take new pictures. Slowly we are getting through all the older ones!
JW says
Great recipe! I was skeptical of no egg, but it turned out fine. I made these adjustments which made the recipe even easier: used 2 ripe bananas and 1 zucchini (did not measure either). Instead of grating the zucchini, I roughly chopped it. Reduced sweetener by half. Blended everything except the chocolate chips in a food processor. So good!
Stephanie says
O.M.G! This bread was delicious! So incredibly moist and flavorful! I’m new to the gluten-free lifestyle, and I soooo miss all my delicious homemade goodies. This recipe hit the spot! Thank you!!
Deb says
Question: the recipe calls for 2 1/2 cups of rolled oats or 260 grams. I thought it would weigh 200 grams. Please confirm. Thanks