breakfast gluten-free loaves snacks

Chocolate Chip Zucchini Banana Bread

August 1, 2020

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Chocolate Chip Zucchini Banana Bread! Made with oat flour, sweetened with banana, maple syrup and a healthy dose of chocolate.

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Chocolate Chip Zucchini Banana Bread! Made with oat flour, sweetened with banana, maple syrup and a healthy dose of chocolate.

Lately I’ve been getting a lot of questions about how I navigated the transition from food blogger to lifestyle blogger. Around this time last year I shared this post where I talked about how I was uncomfortable being pigeon-holed into blogging about food and felt like my blog was no longer a reflection of me. It was hard for me to admit I was unhappy – mainly out of fear from being judged for seeming ungrateful – but the second I hit publish I immediately felt a weight lift off my shoulders.

As I sit here eating a slice of this Chocolate Chip Zucchini Banana Bread, staring out at the Golden Gate Bridge on my little zen bench in my bedroom I can’t help but be grateful to the girl who took a risk. The girl who started this blog, turned it into a business and eventually went back to her roots.

Maybe that girl is you and you’re just seeing your risk pay-off. Or maybe you’re not quite there yet. Or maybe you want to be that girl but you’re scared to take the leap. Wherever you are on that journey, I’ll tell you this: It is only with high-risk that you will yield high-reward. Stop caring about what others may think and do what feels so instinctively and shamelessly you. You will not regret it.

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Chocolate Chip Zucchini Banana Bread! Made with oat flour, sweetened with banana, maple syrup and a healthy dose of chocolate.

Okay back to this zucchini banana bread… aka the bread of my dreams.

Here’s What You Need:

  • oat flour – you can buy oat flour or make your own by grinding up rolled oats.
  • bananas
  • zucchini
  • applesauce
  • unsweetened almond milk
  • maple syrup
  • eggs
  • chocolate chips
  • cinnamon
  • nutmeg
  • baking powder
  • sea salt

Zucchini Bread meets Banana Bread

Yep, this is a mashup of my two favorite breads making this the ultimate loaf! The combination of banana and zucchini makes this bread perfectly moist. (Sorry but it is the perfect descriptive word for this bread!) The oat flour keeps this bread light and fluffy and the maple syrup + chocolate chips add just the right amount of sweetness.

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Chocolate Chip Zucchini Banana Bread! Made with oat flour, sweetened with banana, maple syrup and a healthy dose of chocolate.

Baking with Zucchini

The most important thing to know about baking with zucchini is that it holds a lot of water! Start by shredding your zucchini into a separate bowl or onto a clean kitchen towel. Take the kitchen towel or paper towels and squeeze out all of the excess liquid from the zucchini. The end result will be a big ball of shredded zucchini that you’ll add to the batter.

Cucumber getting strained for an easy greek yogurt tzatziki recipe

Print

Chocolate Chip Zucchini Banana Bread

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Chocolate Chip Zucchini Banana Bread! Made with oat flour, sweetened with banana, maple syrup and a healthy dose of chocolate.

  • Author: The Healthy Maven
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups oat flour (ground up rolled oats)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp baking powder
  • pinch of sea salt
  • 3 large ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 large zucchini, shredded and excess water squeezed out*
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a loaf pan with coconut oil and set aside.
  3. In a large bowl combine oat flour, cinnamon, nutmeg, baking powder and sea salt.
  4. In a separate bowl mash up bananas and add in applesauce, almond milk, maple syrup and eggs.
  5. Add wet ingredients to dry ingredients and stir in zucchini and chocolate chips.
  6. Add mixture to loaf pan and bake for 50-60 mins.
  7. Loaf is done when top is firm to touch and no batter remains when poked with a toothpick or fork.
  8. Let sit in loaf pan for 20 mins before removing and allowing to cool completely on counter.
  9. Will keep for up to 3 days in an airtight container on the counter.

*I use a clean dish towel and place the shredded zucchini inside before squeezing out all of the liquid. Be sure to get everything so it ends up in a large ball that you have to break up into the batter.

Keywords: Zucchini banana bread, zucchini bread, gluten-free zucchini bread

 

Like this post? Here are others you might enjoy:

JOIN THE THM NEWSLETTER

Join 20,000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!

Powered by ConvertKit
  • Reply
    Sarah-Mae
    September 11, 2017 at 8:50 pm

    Very wet after one hour. Very. Luckily it’s delicious with a spoon! My toddler approved 😉

    Also, please consider changing the “1 large zucchini” to read “Approximately 1 cup”, I read through the comments AFTER baking; I used HALF of one of my “medium” zucchini’s and it equaled roughly 2 cups, which could very well be why my bread is like batter in the centre and brown outside!

    • Reply
      Sarah-Mae
      September 12, 2017 at 10:46 pm

      I gave it another shot tonight, omitting the applesauce, using 2 late bananas instead of 3, reducing the zucchini to roughly 1 cup, adding 1 tsp of vanilla, and using 1/4tsp of salt (the last loaf felt like it was missing something). I baked it in a loaf pan for 60 minutes and while much improved, it’s still quite moist. I’d consider omitting the milk altogether next time (keeping the applesauce instead). 1/2 cup of liquid seems like a little much as oat flour isn’t THAT absorbent and there is already 2 eggs, applesauce, banana, zucchini and liquid sweetener.

      I love the use of oat flour, zucchini, banana and maple syrup, and it’s toddler approved, so It was worth another shot!

      • Reply
        Davida @ The Healthy Maven
        September 13, 2017 at 11:16 pm

        Hey Sarah-Mae – did you squeeze out all of the liquid from the zucchini? I find that it stays pretty moist if you don’t get all the water!

  • Reply
    Erica Davies
    September 9, 2017 at 1:50 pm

    This looks so good! I love your recipes and have gather lots of inspiration for my recipes from here! can’t wait to try this one!

  • Reply
    Emily
    September 7, 2017 at 10:56 pm

    Chocolate Chip Zucchini Banana Bread? Now I wouldn’t have ever thought of this combination. How did you come up with this recipe? I sure wish I could taste a slice of it right through my computer screen lol… oh well, guess technology hasn’t made it that far.

  • Reply
    Tanya
    August 29, 2017 at 6:33 am

    Wonderful recipe..made it for my toddlers and they devoured it. Love that it uses oat flour. Mine was very dense and came out quite wet still after baking an hour, so I sliced it up and put back in the oven. Next time I will spread it out into bars rather than a loaf. I also added cocoa powder to make it more chocolatey. Will def be making this one again!

  • Reply
    Ushmana Rai
    August 11, 2017 at 3:03 am

    I remember the first time I tried banana bread…I think it was like 12 years ago. Yeah, I know, but I wasn’t fancying the idea of a sweat bread at that time. Anyway, I was intrigued by the idea of adding zucchini to this recipe, so I’m very curious about the taste…

  • Reply
    Sha
    August 10, 2017 at 7:21 am

    Dear Davida,

    How much zucchini was used in this recipe (cups, after squeezed out)? Where I shop, there are many sizes of large zucchinis, I don’t know how large is large. It may help is you can give me an estimate of how many cups of it squeezed, so I can get an idea of how much zucchini to grate 🙂
    Thanks in advanced.

    • Reply
      Davida @ The Healthy Maven
      August 10, 2017 at 11:53 am

      One large zucchini will come out to around 1 cup after being squeezed. This isn’t an exact measurement, but it doesn’t need to me!

  • Reply
    Ashley | Fit Mitten Kitchen
    August 7, 2017 at 11:47 am

    I like to consider myself an OG THM reader but I totally stuck around for more than just food! <3 The fact that you're Canadian is only part of it.

1 2

Leave a Reply

Recipe rating