Zucchini Banana Bread

Zucchini banana bread loaf on a silver platter. Slice of bread cut away from the loaf.

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5 from 2 reviews

A healthy summer treat with a serving of zucchini mixed into this sweet and delicious Zucchini Banana Bread! Made gluten-free with oat flour, sweetened with unrefined sugars including banana and maple syrup and a healthy dose of chocolate, this healthy zucchini bread will quickly become a new favorite snack.


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


  1. Preheat oven to 350 degrees F.
  2. Grease a loaf pan with coconut oil or butter 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 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.