Banana Baked Oatmeal with Zucchini

Combine a few simple ingredients to make the yummiest take on Banana Baked Oatmeal—with zucchini! It has whole grains, both fruits and veggies, and a super easy method that you can do even if you have a toddler underfoot!

Banana Baked Oatmeal (with Zucchini)

One of my biggest complaints about both banana bread and zucchini bread is that it can take up to an hour (or more!) to bake. By baking this bread in an 8×8-inch pan rather than a loaf pan, we can cut the baking time in half. This makes it so much easier to make…and faster to enjoy!

And it’s a delicious way to serve veggies for breakfast.

This baked oatmeal uses rolled oats as the base, so it’s packed with fiber and whole grains. But the result is still moist and delicious, so the kids will still (hopefully!) be into it. I’m a big fan of a slice of this for breakfast and, I love to make this in the summer when there’s plenty of zucchini to go around. It’s sort of like a cross between Baked Oatmeal and Classic Banana Bread as far as the texture goes.

Ingredients You Need

The ingredients in this quick bread are basic and ensure great flavor without much added sweetness. You’ll need:

• Zucchini: I use a classic green zucchini here. The only note is to squeeze it super dry after grating it to ensure most of the moisture is removed.
• Ripe bananas: Ripe bananas with brown spots will make this bread taste sweet and have the best flavor.
• Yogurt (or butter, you get to pick!): Either of these add moisture and richness.
• Eggs
• Oats: You can use rolled oats that have been ground up slightly in the food processor or blender, instant oats, or even oat flour. The finer the oats, the more uniform the final texture will be.
• Shredded coconut: I like the flavor of unsweetened shredded coconut here, but you can simply use more oats if you prefer.
• Cinnamon and vanilla: These two add nice flavor to this recipe, so I recommend you add both.
• Baking powder: A little baking powder helps the mixture bake through and rise a little to ensure the bread is moist and easy to eat.
• Maple syrup: I like to sweeten this a little with maple syrup. If you want to skip this, omit it and add the same amount of milk instead.
• Chocolate chips, optional but recommended.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this breakfast or snack. Scroll down to the bottom of this post for the full information.

1. Grate the zucchini and spread onto a towel
2. Roll up the towel to absorb any excess moisture.
3. Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
4. Add the rest of the ingredients except the chocolate chips and process until the batter is smooth.
5. Stir in chocolate chips and pour into prepared pan. Bake!

TIP: You’ll want to let this healthy quick bread cool in the pan before you slice it to ensure it holds together. It’s tender when warm.

Frequently Asked Questions

Chocolate Chip Zucchini Bread

If you want to add chocolate chips, you need only a small amount  to make this bread taste super indulgent. I like semi-sweet or dark chocolate chips, but use what you can find or have on hand.

How to Store

You can store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature.

Best Tips for Success

• Use very ripe bananas for the best flavor and natural sweetness.
• Be sure to dry the shredded zucchini thoroughly on the towel.
• Let the bread cool in the pan before slicing (if you can!). This will help it hold together when cutting it.
• This bread is also good served plain or with cream cheese or nut butter on top.
• We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
• I like to cut into cubes when serving to younger kids so it’s easy to chew.
• To make dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
• To make gluten-free: Use certified gluten-free rolled oats.
• To make this egg-free, use a favorite store bought egg replacer or substitute ¼ cup milk for the egg and know the texture will be softer.

I’d love to hear if you try the recipe, so please comment below to share!

• Preheat the oven to 350 F. Coat an 8×8-inch baking dish with nonstick spray.

• Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.

• Add the rest of the ingredients except the chocolate chips and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth.

• Pour into prepared pan, smoothing with a spatula, and sprinkle the chocolate chips on top or stir in gently. Bake for 28-30 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing.

• Serve chilled, at room temperature, or slightly warm.

• Store in an airtight container in the fridge or in a zip-top freezer bag in the freezer with as much air removed as possible for up to 3 months.
• Be sure to dry the shredded zucchini thoroughly on the towel.
• Insert a cake tester into the center of the bread at the end of testing to check for doneness—it should come out almost entirely dry. Let the bread cool in the pan before slicing (if you can!).
• Use very ripe bananas for the best flavor and natural sweetness.
• This bread is also good served plain or with cream cheese or nut butter on top. We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
• You can omit the shredded coconut and use additional oats as needed.
• Dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
• Gluten-free: Use certified gluten-free rolled oats.
• To make this egg-free, use a favorite store-bought egg replacer or substitute ¼ cup milk for the egg and know the texture will be softer.

Calories: 153kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 133mg, Potassium: 193mg, Fiber: 2g, Sugar: 7g, Vitamin A: 161IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 1mg

This post was originally published June 2016.