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Healthy Oatmeal Zucchini Banana Bread
4.5 from 309 votes

Healthy Oatmeal Zucchini Banana Bread

This Healthy Oatmeal Zucchini Banana Bread combines mashed ripe bananas, grated zucchini, and ground rolled oats to create a moist and subtly sweet loaf. The oat flour adds a heartier texture compared to traditional wheat flour, while cinnamon and vanilla provide warm flavor notes. The recipe avoids added sugars unless preferred and uses baking soda activated by lemon juice for leavening, resulting in a tender crumb with gentle rise.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 1 Loaf (10 slices)
Calories: 133 kcal
Course: Bread
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. 
  2. 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. 
  3. Use a box grater to grate the zucchini and measure out 1 cup.
  4. Mash the bananas in a mixing bowl.
  5. 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.
  6. 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.
  7. Transfer the banana bread batter to the prepared pan and smooth it into an even layer.
  8. Bake for 40 minutes, then cover with foil and bake for another 10 to 15 minutes, or until the bread tests clean.
  9. 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!

Notes

  • Vinegar such as cider or rice vinegar can replace lemon juice to activate the baking soda for leavening.
  • Add 2 tablespoons to 1/2 cup granulated sweetener like coconut, maple, or cane sugar for a sweeter loaf.
  • Mix in 1 cup chocolate chips to create a chocolate chip zucchini banana bread variation.
  • Include 1/2 cup chopped raw walnuts or pecans for added texture akin to banana nut bread.
  • Store leftover bread in the pan wrapped tightly or in an airtight container; keep at room temperature for up to 3 days or refrigerate up to 5 days.

Nutrition Information

Serving 1Slice (of 10) Calories 133kcal (7%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 3g (5%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 1 Loaf (10 slices)

Amount Per Serving

Calories 133

% Daily Value*

Serving 1Slice (of 10)
Calories 133kcal 7%
Carbohydrates 22g 7%
Protein 5g 10%
Fat 3g 5%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.