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Zucchini Banana Bread – NO Flour Required!

Zucchini Banana Bread – Deliciously soft homemade banana bread, with gooey chocolate chips in each bite… The zucchini adds incredible moisture, without all the fat!

Zucchini Banana Bread – Deliciously soft homemade banana bread, with gooey chocolate chips in each bite... The zucchini adds incredible moisture, without all the fat! @choccoveredkt



Thank you for your kind words on my post about How I Started Blogging Full-Time.

Every time 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 (Seriously, it’s zucchini bread, people!), 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.


Zucchini Banana Bread – Deliciously soft homemade banana bread, with gooey chocolate chips in each bite... The zucchini adds incredible moisture, without all the fat! @choccoveredkt


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.



✓Vegan, gluten-free, & oil-free options

✓Freezes well


Zucchini Banana Bread – Deliciously soft homemade banana bread, with gooey chocolate chips in each bite... The zucchini adds incredible moisture, without all the fat! @choccoveredkt


Zucchini Banana Bread

Adapted from Flourless Banana Bread

Zucchini Banana Bread – NO Flour Required!

Total Time: 35m
Yield: 9x5 loaf
Print This Recipe 4.89/5
Zucchini Banana Bread – NO Flour Required!


  • 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


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


More Healthy Recipes with Bananas:


Flourless Banana Blender MuffinsOne of my most popular recipes this year!


chocolate bread

Chocolate Banana Bread


4.89/5 (54)

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Published on April 28, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. katie sue says

    This will be an awesome recipe to try when my mom’s garden is just overflowing with zucchini and we’re desperate to use it up! Our traditional zucchini bread recipe doesn’t have chocolate chips in it, if you can believe that! In fact, as big a chocoholic as I am, I never thought of adding them in. Can’t wait to try your healthy, chocolatey version!

    • Chocolate Covered Katie says

      This is mostly for measurement purposes. If you have a food scale, you definitely can just use that. But many people don’t have one, so measuring it already-mashed is more accurate than simply saying to use “X number of zucchini.”

  2. April says

    My daughters, under ten years, and I have been enjoying these recipes as we embark on a couple of weeks dairy and gluten free meals. Thank you for posting fun, yummy and easy recipes. This is just the one we need for today. One question though, why would National Zucchini Day be in April, why not summer when all the zucchini is piling up in the kitchen? 🙂

  3. Joanne says

    Making this AND your back bean brownies right now…. realized after the bread was in the over that I forgot the vinegar (I even had it sitting on the counter!)… So now I’m curious as to what it adds to the recipe… is it for flavour, consistency, or??? Thanks!

    • Chocolate Covered Katie says

      Oh wow, you are fast! The vinegar is an acid, which reacts with the baking soda (a base). It helps form bubbles that will lift the baked good and make it lighter and fluffier. Yours will probably be fine, just with a possibly denser texture.

      • Joanne says

        I had just turned on my tablet to find a zucchini bread recipe — and this popped up. It was fate! 🙂

        Thanks for answering my question about the vinegar! My bread is out of the oven, and I couldn’t wait for it to cool completely before I grabbed the end slice. It *is* dense, but soooo moist and delicious!!



        • Jason Sanford says

          Sure it can definitely! You’ll just have to experiment with the baking time. Be sure to report back if you do 🙂

  4. Rebecca says

    I made this for my family today and everyone loved it! (Even my kids who aren’t gluten free!) I love how they are simple ingredients and you can throw everything in the blender! Yay! Thanks for the simple, but delicious recipe!



    • Jenny H. says

      Some of the flour got stuck under the blades. How can I avoid this? (It was my first attempt at mixing baking ingredients via the Vitamix.)

  5. Katy says

    Hi Katie – looks delicious! But don’t oats become flour when ground up in a blender? Isn’t oat flour a type of flour? How is this really “flour free”? Thanks!

    • Dani says

      Obviously she means regular wheat flour free.. blended oats make a type of flour (you can buy it that way), but it’s not got the wheat or gluten that so many have issues with. You know that noggin on top of your neck? Use it! 😉

  6. Penny says

    My blender was not able to blend according to the directions. After blending the oats, remove the oats and add at the end. It thickened up and got stuck in the bottom. I ended up having to remove everything and put into food processor. That worked great. Next time I will remove the oats after blending and add at the end with the dry ingredients. ?

  7. Meredith says

    Hey, I think you can get away with just using matzoh meal… it’s a close enough equivalent to the oat flour you’re basically making by grinding the oatmeal. I would just use a little less because the matzoh meal is “thirstier” than the flour. Or increase the amount of milk.

  8. Meredith says

    About how many bananas is 1 cup mashed (1 or 2 medium?) and 1 cup grated zucc? I honestly don’t care if this is perfect, just looking for best approximation. Thank you!

  9. Madison says

    This was delicious!!! It is so moist and full of flavor! Thanks for the recipe! I made this along with your black bean brownies and I loved them both!



  10. Maisie says

    This looks delicious! I recently made a recipe for orange cranberry zucchini muffins. I love putting zucchini in baked goods – such an easy way to add some nutrition. Can’t wait to try this recipe!

  11. Maya says

    I LOVE banana bread and would never had thought to use a zucchini (courgette as we say in UK)!
    Must give it a try, looks delish xx

  12. renay says

    this is our FAVORITE banana/zucchini bread recipe so far, and i make these regularly! awesome texture and perfect flavor and sweetness, i’m going to be making another version today as muffins since we ate the whole loaf (made it in a parchment lined cake pan) yesterday! i added applesauce since my 2 bananas were pretty small, increased the cinnamon to 1 1/2 tsp, used coconut oil (nice part about using a blender is you don’t have to melt the coconut oil first!), and instead of chocolate chips added 1/2 c raisins and 1/2 c walnuts. oh, and i use a Blendtec blender, so i ground the oats up first and then put them aside, blended the rest of the ingredients and then added the oat flour back into it, then added the walnuts/raisins. this is a divine breakfast bread! thanks katie, we always enjoy your recipes! xo



  13. Michelle says

    Made this today and just had it for dessert. AMAZING! I usually make the banana bread once a week but now I’ll switch out the 2 of them. I’m trying to alternate between a recipe from the cookbook and the blog daily. Thank you for sharing such yummy recipes!



  14. Patti says

    This recipe came at a good time. I’m a gardener who is always looking for new ways to use my abundant zucchini harvest. One of my best friends is also gluten free. This is a wonderful recipe for both.



  15. Chocolate Covered Katie says

    Any time I post an option, it means I have either personally tried it or have had someone test that variation. I will never post an ingredient option that hasn’t been tried (unless I put a disclaimer next to it). BOTH versions will work here 🙂

  16. Chocolate Covered Katie says

    I really need to remember to be better about posting Passover-friendly recipes next year. I wonder if quinoa flakes would work here… Although, I know now you are able to eat grains again so I guess it doesn’t matter. But I still do wonder 🙂

  17. Iris Koller says

    Katie, I know you didn’t mention it as a sub, but I’m wondering if you know if almond flour would/would not work as a sub for the oatmeal if I wanted to make it grain-free. Just curious if you tried or not before I do.


    • raye says

      Iris, I used the same weight buckwheat groats instead of oats (buckwheat is not a grain… If I remember correctly, it’s a plant related to rhubarb?) and it worked well!

  18. Michelle says

    could a person use steel cut oats instead? Would they powder up as the regular rolled oats do?

  19. Lindsay says

    Thanks for the recipe! Looks delicious. How long does the bread last? If i make it tonight (thursday) will it still be good for sunday?

  20. Arlene says

    I made this for my family, they loved it Katie and everyone wants the recipe! I sent them all to your site. Thank you!



  21. Madeline says

    This is SO yummy! I just made it and am going to have trouble not eating the whole thing.. its so so moist and delicious. Thank you!



  22. candy says

    will have to try this! I have been making banana bread weekly for a friend, and adding chia seeds and pecans… among other things. This looks great! If my children, 6 and 3, decide it tastes good, even better!

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