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
Marina @ A Dancer's Live-It says
Oh I’m definitely making this because your Flourless Banana Bread is a WINNER. 🙂 Love the addition of zucchini Katie! Have a wonderful day <3
Chocolate Covered Katie says
Aw you too 🙂
Michelle says
What is the vinegar for , could I use ACV?
Thanks !
Jason Sanford says
Yup that works!
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!
amanda williams says
why do you need to grate the zucchini or mash the banan if its going into the vitamix?
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.”
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? 🙂
Chocolate Covered Katie says
Haha I have no idea… There is also a national “Sneak Some Zucchini Under Your Neighbor’s Porch” day in August 🙂
Nancy says
In Vermont our neighbors stuffed our mailboxes with their surplus zukes ?
M Bates says
Not trying to rain on your neighbors parade but that is against the law.
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!!
Carrie says
No eggs??
Tina Gray says
Can I use Apple Cider Vinegar or should I just use plain vinegar.;)
Renee Owens says
Can I substitute apple sauce for the banana? If so, how much?
Julie Dove says
You can always experiment!
Amber says
Can this recipe be made into muffins
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 🙂
Jason
AZ@...And a Dash of Cinnamon says
Yum! I love banana bread..and I love zucchini bread. Why not mash up the two together! And for sure, I always add chocolate chips too
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.)
Alexa [fooduzzi.com] says
LOVING this!! Tis the season for all things zucchini! Can’t wait to try this gorgeous creation 🙂
Edith says
Love this recipe :)) Especially because of the chocolate chips 😀
http://thehappyvegangirl.com
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!
Lemons says
You seem fun.
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! 😉
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. ?
Cassie Autumn Tran says
I have never actually tried baking with zucchini but I can only imagine that it would taste AWESOME and lend a delicious moisture to the bread! I love this idea!
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.
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!
Chocolate Covered Katie says
Unfortunately I really don’t remember and think the zucchini would really depend on size. One banana should yield around 1/2 cup mashed.
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!
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!
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
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
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!
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.
Michelle Walker says
Ah this looks insane and i’ve got a feeling your blog will become a favourite for some recipe inspiration!!
Hope you’re having a good Monday, Michelle
http://www.michellewalker.co.uk
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 🙂
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 🙂
Lauren Massarella says
Yum, this bread looks divine! Making this asap. Thanks for the recipe! xo
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.
Thanks,
Iris
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!
Michelle says
could a person use steel cut oats instead? Would they powder up as the regular rolled oats do?
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?
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!
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!
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!
Maggie says
Hi Katie, just a quick question about sweeteners. I’m trying to use brown rice syrup wherever possible in my cooking as here in New Zealand, pure maple syrup is extremely expensive and brown rice syrup seems to be the “healthiest” alternative. Do you think that’s an appropriate substitute for maple in all your treat recipes? If so, should I just use the same measurements? Cheers! (ps, my friends can’t get enough of the black bean brownies– they’re our favourite!)
Jennifer says
Curious, why add vinegar? Vinegar isnt a typical dessert ingredient, anything in particular it does to make recipe work?
Suzanne says
Thanks for sharing the basics on how to make a wonderful, healthy bread. I used half zucchini half, half carrot. No banana, so I used what I had on hand- dates and unsweetened applesauce along with honey. Yum!
raye says
Had to make a few tweaks, based on what I had on hand, but wanted to let you know what worked! I was out of oats, but used the same amount of buckwheat groats (same by weight). I also used 2 Tbsp of coconut oil and 3 Tbsp water + 1 Tbsp hemp seeds (instead of non-dairy milk since I was out!). I blended the whole thing up in my blendtec blender, spread it into a lightly greased 8×8 in pan (guess what ELSE I didn’t have?? yup, a loaf pan). I topped it with raisins (skipped the choc. chips) and baked as directed. YUM. I will have to try it again according to the recipe, but wanted to let you know that I had success with multiple subs. 🙂 Glad to get rid of some zucchini!
Melissa says
I don’t have a great blender… Can I use oat flour instead of grinding the oats myself, just hand mash the Bananas and use the zucchini shredded? Thanks ?
A H says
Probably, but you might have to use a little less oat flower.
Melanie Bedner says
Has you ever made muffins or mini bread loaves with this recipe? If so, how long did you bake them for? Thanks!
Chocolate Covered Katie says
I haven’t tried, but feel free to experiment! Or you can do these: https://chocolatecoveredkatie.com/2013/04/25/chocolate-chip-zucchini-bread-muffins/
Lois says
I made them with raisins in mini loaf pan (8 -3″ loaves plus one 4-1/4″ ramekin cake) – set the alarm for 22 and followed the instructions about not opening the door.
Jen says
I made these today (with oil) they were AMAZING! I was able to get 6 large muffins and 12 mini muffins from the batter. In 6 hrs I only have 3 mini muffins left that I had to tuck away for my sister to try tonight. My 2 girls (age 5 and 2) devoured them, they refused to eat anything else.
Jenn says
do you need to squeeze out the water from the zucchini?
Julie Dove says
No
julia says
hi Katie! I love cookies! So my question is…do you think that the banana zucchini recipe would work for cookies too? nice greeting from austria, julia
Julie Dove says
Sure that would work!
Leigh says
In the oven now! I used zucchini from my garden – found a large hidden one under the brush – this seems to happen to me whenever I grow zucchini 🙂 I didn’t have chocolate chips on hand, but added some cacao powder to the mixture and mixed some hemp seeds in! Smells yummy so far – thanks for sharing!
Karina says
I loved this recipe! Am enjoying the final product as I write this.
Thank you so much for sharing!
Linda says
I was so excited to make this gf zucchini banana bread. I followed recipe exactly. The vinegar ruined it. There was a strong vinegar aftertaste. It even smells bad. I was so disappointed. I made it for company this weekend. Oh well. Perhaps without the vinegar. Or did you mean teaspoon and not tbsp?
Meghan says
You did it again Katie–this is another out of this world recipe! I just made it and it’s sooooo delicious! Thank you!
Sandi says
Can I substitute dates for the maple syrup? Thanks for the recipe.
Julie Dove says
You can definitely experiment, and please report back if you do!
Gina says
Wow thanks so much for this recipe. I have been craving a nice, satisfying breakfast bread or muffin and this was it! It’s so moist and delicious I can’t believe it’s so healthy!
KAREN says
Tried making this bread twice and it would not cook correctly either time. First time I didn’t squeeze out excess moisture from zucchini but second time squeezed out all water but bread was still soggy and uncooked in middle even after leaving in oven and extra 40 minutes. What am I doing wrong???
Nancy says
I had a similar experence. Mine wasn’t undercooked but the texture was extremely gooey and though the taste was nice, I wasn’t crazy about the texture. I was going to take it to the a breakfast at work, but decided against it. Mine stayed in the oven longer as well. I used oil for mu recipe insteak of milk.
Lytania says
Ok, lets see what happens…made this with more zucchini and bananas and a little more flour, plus added cocoa powder, and putting in mini muffin tins with tiny chocolate chips. I love a challenge!
ChaT says
Hi and thanks for sharing delicious recipes. I’ve been following your blog for a few years and have tried a few things.
This recipe tastes delicious but the texture is really gooey and mushy. I followed the recipe exactly and it needed a lot more baking time. It does taste delicious, so maybe I’ll make them again, but in muffin form next time.
Thanks, Katie! PS tomorrow’s dinner is your baked beans recipe. Absolutely delicious!
Julie Dove says
So often, climate or elevation or oven calibration can make a huge difference. As long as it wasn’t OVERcooked, at least it can always be baked longer if this happens 🙂
Ruby Minhas says
Hi,
I just made this recipe and it is fantastic! I just had a question about storage. Would you store in the fridge or @ room temp and for how long? And do you think freezing would be ok?
Jason Sanford says
You can store at room temp for a day or refrigerate for 3-4 days. I slice it before freezing it, but it freezes well.
Marisa says
Hi Katie can I add cocao to this recipe? If so how much? I’m new to your site and have made a few of your recipes all of which were delicious!! Thank you
Daisy says
Thank you for sharing your recipe. This is a hit in our household. Who says healthy does not equal tasty… This is a very best example of healthy and tasty treats!
M McC says
Yum! I used half the honey and it was plenty sweet for us. Great recipe! I was skeptical and afraid it would come out really dense and maybe be doughy in the middle, but it turned out great! On my second batch I made some of the batter into muffins. My daughter especially likes the heel of the bread since it has more crust (or “skin” as she called it :^), so I thought she would especially like the muffins.
Natasha Tuberg says
Katie, you are such an amazing food blogger! I’ve recently had extra time to make some things with my daughter and we have had so much fun making your recipes! My daughter is 5 years old and WILL not eat vegetables. I’ve tried everything with her and I was getting so frustrated because she is so picky. I stumbled upon this recipe and I made it without her here since the sight of green food makes her want to run away haha. Anyway she ate ALL of it! She had no idea there was zucchini in it since I peeled it. I’m so happy and I wanted to express to you how much I appreciate your recipes! Thanks so much ☺️☺️☺️
Ashley Diana says
Never seen a recipe like this but it looks surprisingly easy and delicious! Always looking for ways to mix up something simple like banana bread! Thanks for the inspiration!
Alexz says
Hey Katie,
I was wondering- what’s the best way to defrost this?
Judith Polinsky says
I put the oats in a blender, but mixed the rest by hand. The bread didn’t rise. I would love to know why, as I’d like to make this again.
Chandra says
Hi,
Is there any substitute for vinegar?
Thanks.
Gabby says
Can I use rolled instant oats for this recipe?
Juanima says
I made this yesterday and it was horribly mushy all throughout the loaf (though it was beautiful on top!). Either I made a mistake by following the grams equivalent, or I overmixed it. I’m going with overmixing it, and I’m going to try it again. I’m sad to have wasted all those ingredients, especially since I made two loaves and they both came out the same. WAH! Next time I’ll try just mixing until the dry and wet ingredients are combined, and I’ll follow the US measurements of cups instead of grams. Hopefully the next loaf will turn out!
Jason Sanford says
Also make sure to be using the right size pan. Not sure if you already were? But figured I would mention it in case.
Nicola says
I made this today. It’s the first recipe that I’ve tried from your blog. I followed the recipe exactly and it came out incredibly dense/solid. Could that be because I used gluten free oats? It’s the only thing that’s different.
Jason Sanford says
Hmm not sure, as I’ve never had that problem when making this! Maybe the zucchini you got was unusually dry? Or bananas not packed enough? I am not sure what else could have happened to yours as mine always comes out super soft! Definitely gf oats would be the same as regular. Sorry can’t be more helpful!
Elisabeth says
Wow. Just wow. This is one of the best zucchini bread I’ve tasted, and the first one I feel good about eating for breakfast ! I used gluten-free oats (Bob’s red mill) and vegan cooking soy cream instead of oil, and I used raisins and walnuts instead of chocolate chips (because that is how my gandma used to make zucchini bread). I was a little short on oats so my batter came out quite thin and it took more like 55 minutes to bake and 10 minutes to rest in the turned-off oven even though I patted the grated zucchini dried, but it is extremely moist, not at all crumbly (like it so often is when baking with gluten-free flour) and just the right amount of sweet and crunchy. I’m making this again today. This may or may not be because there’s almost none left from yesterday’s batch…
Virginia L says
Does it make any difference whether the oats are quick-cooking, or regular?
Thank you.
Jason Sanford says
You can use either.
Sarah says
If I were to turn this into muffins, should I change the bake time/temperature at all?
Jason Sanford says
You can always experiment! Be sure to report back with results if you do!
Sue says
Could you substitute something for the banana? Like, applesauce? My mom’s allergic to bananas, but I really want to try this recipe! Thanks!
Jason Sanford says
Maybe try this one instead: https://chocolatecoveredkatie.com/2017/09/11/chocolate-zucchini-bread/
Or this one: https://chocolatecoveredkatie.com/2015/07/20/zucchini-cake-recipe/
Sabrina says
What could I use as a sub for the 1/2 cup pure maple syrup, agave, or honey? I only use stevia as a sweetener and I have never cooked with it.
Wolf says
How long should I bake it if I’m making muffins instead of a bread.
Jason Sanford says
You will have to experiment to see if muffins will work from the recipe. Or use this instead: https://chocolatecoveredkatie.com/2013/04/25/chocolate-chip-zucchini-bread-muffins/
Susan says
Oats are a grain these recipes are not grain free
I have celiac disease ALL GRAINS are dangerous for me.
Jason Sanford says
Hi, the recipe doesn’t say grain free… Unless I am missing it somewhere?
In any case, maybe try quinoa flakes? Be sure to report back if you do!
John says
Made this last night, used one whole zucchini which was about a cup. Did not use the chocolate chips. Only had aboyt a tablespoon of maple syrup. Next time I won’t even bother with the extra sugar, the banana is enough. It turned out great! Thanks for this!
Njoki says
I am the kind of person who saves thousands of recipes and tries one like once in 3 months… but since i discovered cck 2 weeks ago, i have already tried 3 of your recipes!!! (Banana oumpkin bread, quinoa bkack bean burgers and this bread). All are totally amazing! Cannot wait to try more.
Question: if i want omit or reduce the liquid sweetener, should i sub with an equivalent amount of milk/water?
Jason Sanford says
Probably sounds like a good idea, but you never know unless you try!
Sugi says
I followed this recipe to a T and it came out uncooked and dense and gooey. Very disappointing!! I tried putting it back in and it still wouldn’t cook, so I had to slice the whole thing up and toast individual slices in a sheet pan to finish cooking them.
Jason Sanford says
Hmm I didn’t ever have that problem when making this. What type of oats did you use? And is your oven calibrated? That could be the issue possibly!
Antonia Sheldrake says
I was REALLY looking forward to making this, but when I took it out of the oven it was so underdone in the middle. It’s been in for further 20 mins and still only done on top and around the sides. I’m wondering if for such a moisture heavy cake it needed a ‘low and slow’ approach in the oven rather than at the higher temperature? Or could just be my UK oven, but I normally do banana breads for about an hour!
It’s now past my bedtime and I’m willing this loaf to be revived in the oven. It tastes great (I even omitted most of the honey and just added 1tbsp as the bananas had plenty of sweetness). I seem to always have bad experiences using milk in recipes, so maybe that’s it? Wanted to try an oil-free cake and this seemed like the one.
I’ll have to go back to the drawing board.
Jason Sanford says
Hmm I didn’t have that issue when I made this. What size pan did you use? Also is your oven calibrated? A lot of ovens are actually not!
Melissa says
I didn’t read the recipe properly and didn’t blend the oats separate first. I just blended it all together. Will this be ok????
Yuliya says
I can’t wait to try this as we are always on the lookout for nutritious family breakfast ideas! Just want to double check—should I be squeezing out the moisture from the zucchini or do you leave that as is and the moisture helps the oatmeal? Thank you!
Jason Sanford says
I’ve never squeezed it out and it always turns out fine 🙂
Kim says
Just tried my first slice. I had to bake it a bit longer – was still goey in the middle. It’s either the baking soda or powder that is totally overwhelming- what might i have done wrong? I made the flour in a dry blender and then just used a beater for everything else – no way I could have made this in the vitamix.. it’s like glue. Smells amazing, I just don’t understand why I taste bitter powder. total novice here! Thanks.
Jason Sanford says
Hi, a beater? I’m confused. It won’t make everything smooth if you don’t blend everything in a blender.
Kate says
I made these into muffins for a 4th of July party, and they were a hit! My daughter is GF so I always head to your blog for recipes. I had never made these muffins before, but I knew they would be excellent…and they were! That’s why I love all your recipes — I’ve never tried one that didn’t taste great the first time around. I always tell people about your blog (though my name is Katie too so they always look at me weird for a minute before I say “It’s a different Katie!”). Thank you for all your recipes!
Coreen says
Can i substitute erythritol for the maple syrup!!?? Really want to try these out!
Jason Sanford says
You’d have to add liquid somewhere. In any case edible experiments are fun. Be sure to report back if you experiment!
Candice says
I’d love to make this in muffin form. Any suggestions?
Jason Sanford says
Could always try these? https://chocolatecoveredkatie.com/2013/04/25/chocolate-chip-zucchini-bread-muffins/
Anna says
Just made this (used unsweetened almond milk rather than oil) and it is soooo good. I will be making this again soon because I’m sure it won’t last long in my house! Five stars!
Judy Schultz says
I just made this bread last night. It was very dense. It didn’t rise. I did realize I didn’t add the vanilla. I also cooked it according to the recipe. It’s good, but what do you think went wrong?
Am says
Has anyone made zucchini ,apple ,carrot bread?
Kristen says
This is soooo delicious and so easy! You’re brilliant
Lauren says
Just a heads up: I made these twice today and they’re very good but the blender part of the recipe really needs a re-working. I’m surprised more people haven’t run into this problem if following the recipe: blend the oats and REMOVE them – then blend the wet ingredients and add oat flour back in. My vitamix overheated the first time I followed the recipe. Next time, I’ll just use the blender for dry then wet and mix by hand in a bowl….the batter is like glue and ends up being more of a pain to get out of the blender. Furthermore, doesn’t make a ton of sense to grate your zucchini if you’re just going to blend it …maybe I’m missing something but seems like more work than necessary (I used leftover zoodles) . I doubled the cinnamon and added ginger powder, used 1/2 the amount of honey, and no oil or chocolate chips, made 15 muffins which i cooked for about 13 minutes. My 2 year old loves them 🙂
Lauren says
**to clarify, I made two batches separately
Dani says
Shredding it makes it easier to measure, unless you’re weighing it.
I was thinking when I was about to ask you how it turned out, I think the problem you had with the recipe being like glue, is because you omitted the oil ??♀️ Js. I’d love to know how it was without it though?
Sis says
Used the pulp from my juicing instead of zucchini. Fabulous!!
Emily says
Can I use steel cut oats instead? Would I use less since it’s mroe dense?
Dani says
The first banana bread I made was really dense and it was because I used an electric mixer.. I’ve noticed that on all banana bread recipes, it cautions NOT to “ivetwork” the dough! So I’m wondering now how this bread survives blending? I am definitely going to try it, because I love banana and zucchini bread and I’m just ?at the thought of the 2 in 1!! But I’m really curious! I noticed there’s no vanilla extract either.. is it something to do with the vinegar?
Anyways, pure genuis!
I can’t wait to try this one 😀
L let you know how it turns out and pop back to rate!
Dani.
Jason Sanford says
Hi! The reason not to over-beat baked goods is that it activates the gluten. But since there’s no gluten in this one you can beat it as much as you want 🙂
I’m sure it would be delicious still if you want to add vanilla.
Kc says
Hey guys,
I just baked this cake with 1/2 portions and the inside of the cake turned out to be a bit sticky.
Is the cake suppose to turn out like this or more so like a traditional cake?
I still enjoyed it regardless!
Devon says
I made this today and am not sure what went wrong. I did not alter the recipe. The one in your pic looks textured with oats, but my batter was smooth as I ground up the oats to a fine powder. Then when I cut into the bread, it was not cooked all of the way. I am reheating my oven and going to try cooking it longer. I took a piece off of the very top to nibble on and it was gummy and really stuck to my teeth. Is this a result of oat flour or did I do something wrong? I recently made oat flour pancakes and they seemed gummy, too. Thanks for your input.
Jason Sanford says
Hi! Oat flour is definitely denser/gummier than regular flour, but also ovens can vary so much when making banana bread. I usually do Katie’s banana bread recipes about 5-10 minutes more than what the recipe calls for, as I have an electric stove and Katie’s that it was tested on was a gas stove, which tend to get hotter if you put an oven thermometer in and measure what is supposed to be the same temperature based on what the oven temp says. Hopefully just cooking longer will help!
Ilona says
Hi, what a delicious recipe. How do you store the cake? In the fridge or..?
Jason Sanford says
You can leave it out for a day, but then yeah it’s best for freshness to store banana breads in the fridge.
Mimi says
I have made a lot of your banana bread recipes but this one is my favorite! It is my go to for bananas I “super” forget about, the kind most people would throw away because they are so over-ripe and taste very off. I don’t know how you can’t taste how disgustingly over-ripe the bananas are in this recipe (from my ultra over-ripe bananas) but it’s great because I avoid throwing away food and having a snack for a couple weeks! The optional chocolate chips aren’t optional!! 😉
Also, I LOVE being able to just throw ingredients in a blender and having easy clean up!! Thanks for a great recipe!
Laura says
I just made this recipe and love it! Like some of the other commenters my cake is slightly ‘mushy’ textured, but I think it’s delicious and perfect as more of a pudding than traditional cake. Next time I might try baking it an extra 10 minutes or so, but if you don’t have expectations of it being a traditional loaf cake then it’s brilliant.
Stef says
This recipe is amazing, it turned out so well! Just the right balance of sweetness!
Anna anderson says
So good. Oh man. Made one loaf to try it out, it was so good my hubs polished it off that day. Now I’m making three loads just to keep up with the demand!! Absolutely delicious. I’m slight side note: I only do 1/3cup of maple syrup because it’s too sweet for me otherwise.
Rebecca says
Amazing! I subbed 1/2 cup buckwheat flour and used sugar instead of syrup since that’s what I had. Will 100% make this again.
Shaunace Stanton says
Hi Katie! I’m planning to make this tomorrow but feel 1/2 cup of maple/honey is a lot of sugar! Is there a way to decrease this amount and use something else (dates maybe) or does it need to be liquid?
Dawn says
Really, really delicious even with no oil!! Thanks for a superb recipe!
Amal Biggers says
The recipes from here always work wonderfully for me. I think that the key is to weigh the ingredients.
Aliza says
Hi!
Made this beauty today, but realized I’m not sure how to store it? Counter or fridge?
Carol says
The picture of the loaf doesn’t look like this batter was in a vitamix. I just stirred it up like a usual banana bread and it was getting very bubbly as soon as I started stirring. Is this the wrong picture to go with these instructions?
Drea Taylor says
Hi Katie,
I’ve been a fan for a long time. Made many of your recipes, but had not yet tried this. Probably because I do not usually buy extra zucchini if purchasing……like many we had the time to finally expand our garden this year so we grew zucchini for the first time in many years. I think my motivation was more to grow something I know to be successful rather than preference to taste on this item….well anyways we can hardly keep up. We steam it, saute it, and we’ve been eating lots of THIS BREAD! It is so good! Thanks for this recipe. I now know I will never make regular banana bread again.
Lois says
I used the new mini loaf pan (8 tiny loaves) – needed to use a ramekin to create nine very dense, moist, delicious little loaves (and one mini-cake). My husband loves raisins so I soaked some and added them. SO DELISH!! Making again today, will add cacoa and chocolate chips after I pour the first four loaves. He doesn’t appreciate the chocolate – more for ME!
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