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Healthy Oatmeal Zucchini Banana Bread

Healthy Oatmeal Zucchini Banana Bread made with rolled oats, no added sweetener, and no oil! This moist and delicious zucchini banana bread is an amazing snack or breakfast.

Loaf of zucchini banana bread sliced on a white backdrop with a plate with a slice on it in the back.

Combining two of my favorite recipes – The Best Gluten-Free Banana Bread with The Best Gluten-Free Zucchini Bread –  generates an ultra classic loaf that everyone can be excited about!

This healthy zucchini bread recipe is sweetened entirely with banana, requires no oil, and is naturally gluten-free.

Made with rolled oats, this delicious bread is a good source of whole grains and complex carbohydrates, ideal for a pre-workout or post-workout treat to replenish glycogen. 

In addition, because we’re using a great deal of banana for both sweetness and moisture, we don’t need to use oil and the banana bread is still moist. 

Recipe Highlights:

  • Flourless and Gluten-Free
  • Oil-Free
  • Dairy-Free
  • No added sweetener
  • Great source of complex carbohydrates

Rolled oats get blended into a flour in your blender, then everything gets mixed together in a mixing bowl. 

This healthy zucchini oatmeal banana bread is very lightly sweet, so if you like your breads on the sweeter end, feel free to add anywhere between two tablespoons and half a cup of your favorite granulated sweetener, such as coconut sugar, maple sugar, regular cane sugar, or sugar-free sweetener.

If you’re adding pure maple syrup, I wouldn’t recommend adding more than a couple of tablespoons as other adjustments would need to be made to the recipe to offset the added moisture.

Loaf of zucchini banana bread on a white backdrop in slices.

Let’s discuss the simple ingredients for this banana zucchini bread.

Ingredients for Healthy Oatmeal Zucchini Banana Bread:

Rolled Oats: Used in place of flour, we blend up rolled oats to create the base for this banana bread. All you need to do is buzz old fashioned oats up in a high-powered blender until it resembles the consistency of flour. 

If you don’t have oats on hand, use 1 ⅔ cups of gluten-free all-purpose flour. 

I use gluten-free sprouted rolled oats, which are also glyphosate-free.

Ripe Bananas: Use overripe bananas with plenty of brown spots for the best results. Because we’re using bananas as the majority of the sweetener, we want them to be nice and sweet, so the more ripe, the better. 

Zucchini: Grated zucchini brings that unique earthy flavor to the zucchini bread. A perfect use for an abundance of fresh zucchini from the garden.

Eggs: A couple of large eggs helps to fluff up the bread and make it nice and fluffy. I haven’t tested the recipe using an egg substitute like flax egg for a vegan zucchini bread so I’m not sure what other adjustments (if any) would be needed.

Vanilla Extract: While vanilla extract is optional, it adds a nice warm flavor to the bread to help round out the flavor palate.

Baking Soda: Used as the leavening agent, baking soda helps the bread rise and keeps it held together nicely.

Lemon Juice: Lemon juice is added to react with the baking soda. Anything acidic works here, like cider vinegar, rice vinegar, etc.

Cinnamon: Bringing warmth to this inviting quick bread, ground cinnamon is an absolute must in my opinion. It also helps the bread taste sweeter without the need for added sugar.

Sea Salt: Salt enhances all of the individual flavors in the bread and brings out the natural sweetness. 

Optional Additions:

For a sweeter banana bread, add anywhere from 2 tablespoons to ½ cup of coconut sugar, maple sugar, white sugar, or brown sugar.

In order to make chocolate chip zucchini banana bread, add 1 cup of chocolate chips.

Add ⅔ cup of chopped walnuts or pecans if you like them.

Because this bread is not very sweet, choose your additions based on your sweet tooth. 

Now that we’ve covered the simple ingredients, let’s bake a loaf!

Sliced loaf of zuchini bread with a slice of zucchini bread on a plate

How to Make Oatmeal Zucchini Banana Bread:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. 

Transfer the oats to a high-powered blender or food processor and blend on medium to high speed until a flour forms. This only takes about 20 to 30 seconds. It is fine if the flour is a little bit gritty…you just want all of the big chunks of oats to be pulverized. 

Use a box grater to grate the zucchini and measure out 1 cup.

Mash the bananas in a separate mixing bowl then whisk in the grated zucchini, eggs, vanilla extract and lemon juice (the wet ingredients).

Wet ingredients for banana zucchini bread in a mixing bowl.

Note: there’s no need to drain the shredded zucchini of excess moisture, as I have compensated for the moisture with the flour content.

Add the dry ingredients (oat flour, baking soda, sea salt, and cinnamon) into the bowl with the wet ingredients and stir until everything is combined.

Zucchini banana bread batter in a mixing bowl.

Transfer the banana bread batter to the prepared pan and smooth it into an even layer.

Bake for 40 minutes, then cover with foil and bake for another 10 to 15 minutes, or until the bread tests clean.

Remove from the oven and allow the bread to cool for at least 30 minutes. Lift up on the parchment paper and place the loaf on a cutting board. Cut thick slices and enjoy!

Loaf of zucchini banana bread in a loaf pan with a fresh zucchini and ripe bananas in the background.

Leave the leftovers in the loaf pan and wrap it tightly with plastic wrap or aluminum foil and store it on the counter for up to 3 days. You can also store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also slice the remainder of the loaf into individual slices and store it in freezer bags in the freezer for up to 3 months.

Enjoy this healthy zucchini banana bread recipe! It’s a great recipe for an afternoon snack, especially with melted butter on top of the bread. This moist bread is the perfect way of using up summer zucchini and brown bananas, and it may just be your new favorite banana bread recipe.

If you love classic quick breads, also try out these delicious gluten-free delights!

More Healthy Quick Bread Recipes: 

Enjoy this fresh and tasty loaf!

Loaf of zucchini banana bread on a white backdrop in slices.

Healthy Oatmeal Zucchini Banana Bread

This healthy oatmeal zucchini banana bread is the ultimate healthy breakfast or treat that's packed with whole grains and complex carbs for an energizing treat. No added sugar or oil!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
1 Loaf (10 slices)

Ingredients

  • 2 cups rolled oats
  • 3 large ripe bananas, mashed (about 1.5 cups)
  • 1 cup grated zucchini
  • 2 large eggs
  • 2 tsp pure vanilla extract, optional
  • 1 tsp lemon juice*
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon, optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. 
  • Transfer the oats to a high-powered blender or food processor and blend on medium to high speed until a flour forms. This only takes about 20 to 30 seconds. It is fine if the flour is a little bit gritty…you just want all of the big chunks of oats to be pulverized. 
    Add the rolled oats to a blender and blend into flour
  • Use a box grater to grate the zucchini and measure out 1 cup.
  • Mash the bananas in a mixing bowl.
    Mashed bananas in a mixing bowl.
  • Whisk in the grated zucchini, eggs, vanilla extract and lemon juice (the wet ingredients). Note: there's no need to drain the shredded zucchini of excess moisture, as I have compensated for the moisture with the flour content.
    Mashed bananas, grated zucchini and eggs in a mixing bowl.
  • Add the dry ingredients (oat flour, baking soda, sea salt, and cinnamon) into the bowl with the wet ingredients and stir until everything is combined.
    Mixing bowl with wet ingredients, oat flour on top with cinnamon and salt
  • Transfer the banana bread batter to the prepared pan and smooth it into an even layer.
    Batter for banana zucchini bread in a loaf pan, ready to go into the oven.
  • Bake for 40 minutes, then cover with foil and bake for another 10 to 15 minutes, or until the bread tests clean.
    Loaf of zucchini banana bread in a loaf pan with a fresh zucchini and ripe bananas in the background.
  • Remove from the oven and allow the bread to cool for at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!

Video

Notes

*Use cider vinegar or rice vinegar in place of lemon juice if you'd like. Anything acidic will work to create a chemical reaction with the baking soda.
Add 2 tablespoons to 1/2 cup of granulated sweetener of choice such as coconut sugar, maple sugar, or cane sugar for a sweeter bread.
Stir 1 cup of chocolate chips into the batter for chocolate chip zucchini banana bread.
Add 1/2 cup of chopped raw walnuts or pecans for a banana nut bread.
Leave the leftovers in the loaf pan and wrap it tightly with plastic wrap or aluminum foil and store it on the counter for up to 3 days. You can also store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1Slice (of 10)Calories: 133kcalCarbohydrates: 22gProtein: 5gFat: 3gFiber: 3gSugar: 5g
Course: Quick Breads
Cuisine: American
Keyword: flourless zucchini bread, gluten free bread recipes, gluten free zucchini banana bread, healthy banana bread, healthy zucchini bread, oatmeal banana bread, oatmeal zucchini bread, zucchini banana bread
Servings: 1 Loaf (10 slices)
Calories: 133kcal
Author: Julia

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Recipe Rating




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Bailey

Sunday 26th of November 2023

Love this. I’ve made it now two weeks in a row for my breakfast before work. Easy to take along in the car. The first time I didn’t add any sugar and that was a mistake so the second time around added 1/2 cup brown sugar and it’s perfect.

Julia

Monday 27th of November 2023

I'm so thrilled to hear you enjoy the bread, Bailey! Thanks so much for sharing your experience! xo

Iris

Monday 16th of October 2023

Sounds delicious! I'll be adding dark chocolate chips, chia seeds and walnuts...and vanilla protein powder...

Julia

Monday 16th of October 2023

Oooh, what a combination! I love it! I hope you enjoy the bread, Iris! xo

Teresa

Thursday 12th of October 2023

Hello, is it OK to use frozen bananas

Julia

Monday 16th of October 2023

Hi Teresa! You can use frozen bananas but just be sure to thaw them completely before using them. :) Hope you enjoy the bread! xo

Betsy Cody

Friday 1st of September 2023

Hi! Am trying thus today, and I'm about 1/4 cup shy of the 1.5 needed of bananas. Was going to add applesauce to make up the difference. Thoughts? Has anyone else used a substitute for lack of the full amount in the recipe? Thanks. Sounds wonderful!

Julia

Friday 1st of September 2023

Hi Betsy! Applesauce works great to make up the difference! I used applesauce and bananas interchangeably a lot in baked goods. :) Hope you enjoy the bread! xo

Wendy Tipton

Monday 21st of August 2023

Thank you for this recipe. Its so hard to find one that is healthy with out any kind of nuts. My husband is allergic to tree nuts and coconut, its very hard to find healthy that does not use almond flour or coconut or any other nut type in the recipe. Thank you! I am going to look over your other recipies to see if you have more with out nuts.

Julia

Tuesday 22nd of August 2023

I'm so happy to hear you like the idea of the recipe and that it will work for your husband! I have quite a few nut-free recipes that don't contain coconut, so I hope you find some good ones you enjoy. Let me know if there is anything specific you are looking for and I can send some links your way :) xoxo

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