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Loaf of zucchini banana bread on a white backdrop in slices.
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4.46 from 102 votes

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 Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Quick Breads
Cuisine: American
Servings: 1 Loaf (10 slices)
Calories: 133kcal
Author: Julia

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: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Fiber: 3g | Sugar: 5g