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–+ servings
Freshly baked zucchini banana bars sliced on parchment over white marble countertop.

Zucchini Banana Bars (Healthy With Oatmeal)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 bars
Author: Nico Pallotta

  • 2 ripe bananas (1 cup / 240 g mashed)
  • 1 medium zucchini (about 8 oz / 225 g) - grated and squeezed; you'll need 1 cup (140 g) after squeezing
  • ¼ teaspoon (2 pinches) salt
  • 1 large egg
  • ⅓ cup (85 g) natural peanut butter creamy, made with 100% peanuts
  • 2 tablespoons (40 g) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 cups (200 g) rolled oats old-fashioned
  • ¼ cup (40 g) mini dark chocolate chips plus extra for topping

  • 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.
    Step 1 Grated zucchini salted in a shallow bowl.
  • 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.
    Step 2 Mashed bananas whisked with peanut butter, honey, egg, vanilla, and cinnamon.
  • 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.
    Step 3 Zucchini, oats, and chocolate chips folded into banana batter until 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.
    Step 4 Baked zucchini banana bars cooling and sliced into squares.
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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