Why you’ll love our Zucchini Banana Bars!
Zucchini Banana Bars are a wholesome twist on one of our most popular breakfast recipes. Louise and I started with our beloved banana oatmeal bars, then tweaked the recipe to work with grated zucchini, adjusting the ingredients until the bars stayed soft, sturdy, and easy to slice. 🍌🥒 The result is a healthy snack or breakfast that feels comforting, satisfying, and surprisingly easy to make.
The zucchini blends right into the batter. You won’t notice much of its flavor, but you will notice the texture. It keeps the bars moist for days, while the bananas, peanut butter, cinnamon, and dark chocolate chips bring plenty of sweetness and warmth. A little honey ties everything together without making the bars overly sweet.
Made with rolled oats, bananas, zucchini, peanut butter, and an egg, these bars are fiber-rich, satisfying, and made with simple, everyday ingredients. They’re naturally sweet, easy to meal prep, and just as good for breakfast as they are for an afternoon snack.
Once they’re cool, they slice beautifully and hold together well, so they’re perfect for meal prep. Keep a batch in the fridge and you’ll always have a healthy Zucchini Banana Bar ready whenever you need something nourishing and delicious. ✨
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Rolled oats: Old-fashioned rolled oats give these zucchini oat bars their hearty texture and help them hold together. Quick oats work too, but the bars will be a little softer. Use certified gluten-free oats if needed.
- Ripe bananas: The riper, the better. Brown-speckled bananas add natural sweetness and moisture. If your bananas aren’t very sweet, you might want an extra drizzle of honey.
- Zucchini: Use green zucchini and grate it with the large holes of a box grater. Yellow summer squash works just as well and has a similar mild flavor.
- Egg: It binds the bars so they bake up sturdy and slice cleanly. A flax egg may work, but expect a softer texture.
- Natural peanut butter: Creamy peanut butter made with just peanuts is ideal. Almond butter, cashew butter, or sunflower seed butter are all great alternatives.
- Honey: Adds just enough sweetness to balance the zucchini. Maple syrup is an easy swap if you prefer.
- Vanilla extract: Adds warmth and rounds out the banana flavor. Feel free to leave it out if you don’t have any.
- Ground cinnamon: A natural match for banana and oats. Pumpkin pie spice or apple pie spice are delicious substitutes.
- Mini dark chocolate chips: Mini chips distribute more evenly throughout the bars, so you get a little chocolate in every bite. Regular dark chocolate chips or chopped dark chocolate work just as well, or use chopped walnuts, pecans, raisins, or dried cranberries instead.
- Salt: Toss the grated zucchini with a couple of pinches of salt before squeezing it. This helps draw out excess moisture so your make ahead breakfast bars bake up tender without becoming soggy.
How to Make Zucchini Banana Bars
Step 1. Prepare the pan and zucchini
Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
Grate the zucchini into a shallow bowl using the large holes of a box grater. Add a couple of pinches of salt, stir with a fork, and set it aside while you prepare the batter. The salt helps draw out excess moisture, making the zucchini easier to squeeze.
Step 2. Mix the wet ingredients
Mash the bananas in a large bowl until mostly smooth.
Add the egg, peanut butter, honey, vanilla, and cinnamon. Whisk until well combined and creamy.
Step 3. Finish the batter
Squeeze the grated zucchini firmly with your hands or a clean kitchen towel to remove the excess liquid. Measure it after squeezing. You’ll need 1 cup (140 g) of grated zucchini. Add it to the banana mixture and stir to combine.
Add the rolled oats and dark chocolate chips. Mix until everything is evenly combined.
Step 4. Bake and cool
Pour the batter into the prepared pan and spread it evenly. Sprinkle a few extra chocolate chips or chopped nuts on top, if you like.
Bake at 375°F (190°C) for 25 minutes, or until the center is set.
Lift the bars out of the pan using the parchment paper and let them cool almost completely on a wire rack before slicing into 9 or 12 squares. Cooling is what helps them hold their shape, making them perfect for a kid-friendly breakfast or an easy meal prep breakfast.
Tips
- Use very ripe bananas: Bananas with plenty of brown spots are sweeter, mash more easily, and give the bars the best flavor and moisture.
- Salt the zucchini first: Toss the grated zucchini with a couple of pinches of salt and let it sit while you prepare the other ingredients. It draws out moisture, making the zucchini much easier to squeeze.
- Measure the zucchini after squeezing: Once you’ve squeezed out the excess liquid, measure 1 cup (140 g). Too much zucchini can make the bars softer and slower to set.
- Choose rolled oats: Old-fashioned rolled oats give the bars the best texture and help them hold together. Quick oats work, but the bars will be softer.
- Use natural peanut butter: Peanut butter made with just peanuts blends best into the batter. Stir it well before measuring if the oil has separated.
- Chop a dark chocolate bar: Chopped chocolate melts into bigger, gooier pockets than chocolate chips, although either works well.
- Bake until the center is set: Every oven is a little different. The bars are done when the center no longer looks wet and the edges are lightly golden.
- Let them cool before slicing: This is the hardest part! Cooling for at least 45 to 60 minutes helps the bars firm up so they slice cleanly and hold together.
- Store them in the fridge: Keep the bars in an airtight container in the refrigerator for up to a week. They stay moist, hold their shape beautifully, and make an easy grab-and-go breakfast or snack.
Frequently Asked Questions
Can I make zucchini banana bars gluten-free?
Yes. Simply use certified gluten-free rolled oats. Since oats are naturally gluten-free but can be processed alongside wheat, certified oats are the best choice if you need to avoid gluten.
Can I freeze zucchini banana bars?
Can I use frozen zucchini?
Can I make these zucchini banana bars without peanut butter?
How do I know when the bars are done?
Can I use a different size pan?
You can also bake the batter in a standard 12-cup muffin pan for individual breakfast bars that are easy to pack and grab on busy mornings. Line the cups with paper liners or grease them well, fill each about three-quarters full, and bake until the centers are set, about 18 to 22 minutes.
How to store this zucchini banana bars?
Zucchini Banana Bars are soft, wholesome oatmeal bars made with simple ingredients for an easy breakfast or healthy snack that’s perfect for meal prep and busy days.
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Servings: –+ bars
Course: Breakfast, Snack
Cuisine: American, Modern Wellness
Instructions
- Prepare the zucchini: Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper.Grate 1 medium zucchini into a shallow bowl using the large holes of a box grater. Sprinkle with ¼ teaspoon salt, stir with a fork, and let it sit while you prepare the batter.
- Mix the wet ingredients: Mash 2 ripe bananas in a large bowl until mostly smooth.Add 1 large egg, ⅓ cup natural peanut butter, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon. Whisk until smooth and well combined.
- Finish the batter: Squeeze the zucchini to remove the excess liquid. Measure 1 cup (140 g) after squeezing, then stir it into the banana mixture.Add 2 cups rolled oats and ¼ cup mini dark chocolate chips and stir until evenly combined.
- Bake and cool: Pour the batter into the prepared pan and spread it into an even layer. Top with extra chocolate chips or chopped nuts, if you like.Bake at 375°F (190°C) for 25 minutes, or until the center is set.Lift the bars out using the parchment paper and let them cool almost completely on a wire rack before slicing into 9 or 12 bars. This helps them firm up and hold their shape.
Notes
Substitutions
- Rolled oats → Quick oats (softer bars) or certified gluten-free rolled oats.
- Ripe bananas → Use very ripe bananas for the best flavor. If yours aren’t very sweet, add an extra drizzle of honey.
- Zucchini → Yellow summer squash.
- Egg → Flax egg (the bars will be softer).
- Natural peanut butter → Almond butter, cashew butter, or sunflower seed butter.
- Honey → Maple syrup.
- Vanilla extract → Omit it if you don’t have any.
- Ground cinnamon → Pumpkin pie spice or apple pie spice.
- Mini dark chocolate chips → Regular dark chocolate chips, chopped dark chocolate, chopped walnuts, pecans, raisins, or dried cranberries.
Tips
- Use very ripe bananas: Brown spots mean sweeter, more flavorful bars.
- Salt the zucchini: Let it sit before squeezing to draw out excess moisture.
- Measure after squeezing: You’ll need 1 cup (140 g) of zucchini.
- Choose rolled oats: They give the bars the best texture and help them hold together.
- Use natural peanut butter: Stir well if the oil has separated.
- Try chopped dark chocolate: It creates bigger, gooier chocolate pockets.
- Bake until the center is set: The edges should be lightly golden.
- Cool before slicing: Let the bars cool for 45 to 60 minutes so they firm up.
- Store in the fridge: Keep in an airtight container for up to 1 week, or freeze for up to 3 months.
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