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Home » Breakfast

Easy Zucchini Bread Oatmeal (Sweetened With Banana)

Published: May 22, 2021 · Modified: Jun 15, 2025 by Ash, The Grocery Addict · This post may contain affiliate links ·

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My Zucchini Bread Oatmeal is sweet and cinnamon-y like your favorite quick bread, but is free from refined sugars and packed with whole grain goodness that'll keep you full till lunchtime. If you've been looking for clever ways to sneak more veggies into your diet, this tasty breakfast recipe is for you! 

right three quarters of a white bowl filled with zucchini banana bread oatmeal.

As someone who likes to eat healthfully, I'm often disappointed by the added sugar content in instant oatmeal packets. I mean, don't get me wrong. I still love them and use them to make my easy fruit crumbles, but when I'm looking to get a lot of nutritional bang for my breakfast buck, they just don't measure up.

This recipe for zucchini oatmeal tastes like my Nana's favorite zucchini bread, but all the sweetness comes from bananas! And since it is loaded with whole grains and topped with crunchy nuts, it keeps me full until lunchtime. Seriously, y'all. Do yourself a favor and spend 10 minutes making this yummy breakfast. You’ll be so glad you did!

Jump to:
  • Why You’ll Love This Oatmeal Recipe
  • Ingredients & Substitutions
  • How to Make Zucchini Bread Oatmeal
  • Optional Variations & Dietary Adaptations
  • Expert Tips
  • Storage Instructions
  • Serving Suggestions
  • FAQs
  • More Of My Favorite Zucchini Recipes
  • Zucchini Bread Oatmeal
  • 💬 Reviews

Why You’ll Love This Oatmeal Recipe

  • Nutritious & Delicious - Even though this bowl of zucchini oats satisfies any sweet tooth, it has enough veggies in it to constitute a full serving size! By the time you're done eating a bowl, you've already consumed roughly ⅓ of the whole grains, ½ of the fruit and ¼ of the vegetables in your daily recommended values. 
  • Quick & Easy - Much like my carrot cake oatmeal, the most "difficult" part of the zucchini bread version is grating the veggies. Don't worry though, it literally takes just 2 minutes. The rest of the recipe is dead simple—and by that I mean I can handle making it before downing my fancy at-home coffee. That's really saying something!
  • Kid-Friendly - While I don't personally have tiny humans to feed (just the furry kind), this naturally sweetened bowl of oats is a great breakfast recipe for sneaking some veggies into their diet. Oh, and if the color green in their morning meal is sounding the ick-alarm? Simply swap in a yellow summer squash instead. They'll never be the wiser.
hand grabbing the silver spoon with a bite of banana zucchini bread oatmeal.

Ingredients & Substitutions

Just a few simple ingredients are all you need to make these delicious zucchini banana bread oatmeal:

ingredients needed for making zucchini bread oatmeal recipe.
  • Butter - If possible, opt for organic grass-fed butter for the best nutritional profile. You can also sub coconut oil, vegan butter, avocado oil, or even vegetable oil.
  • Grated Zucchini - This is one of my favorite recipes for when I have an abundance of zucchini that needs eating. There's no need to squeeze out the excess water and you don’t have to turn on the oven! You're welcome to swap in any other variety of summer squash you have on hand.
  • Mashed Bananas - The spottier, the better!
  • Kosher Salt & Cinnamon - A bit of salt and spice help balance out the sweetness.
  • Rolled Oats - I opted to use old fashioned oats for this zucchini oatmeal, but quick cooking oats or quick cooking steel cut oats would also work! You can also use regular steel cut oats, but prepare yourself for about 30 minutes of cooking time. Remember that steel cut oats (regular or quick cooking) will have a chewier texture than rolled oats, so keep that in mind as you decide. I don't recommend instant oats here—they don't have the best texture (or really, any texture at all). Quick cooking oats only add about 3 minutes of kitchen time to your breakfast and will yield a more toothsome result. 
  • Milk of Choice - Feel free to use any dairy or plant based milk. I've made it with whole milk, oat milk, cashew milk, and almond milk, all with excellent results.
  • Raisins - My Nana always added raisins to her traditional zucchini bread, so they're a nostalgic addition. While they're totally optional, they add juicy pops of sweetness throughout! Other good options include sultanas (golden raisins), chopped dried apricots, or date pieces.
  • Almond Vanilla Granola or Roasted Pecans - Optional, but excellent for some textural interest.
  • Cream - I love adding a drizzle of heavy cream to my porridge for some added richness. Feel free to swap in milk or non-dairy creamer, or omit it.
closeup 45 degree angle shot of a scalloped white bowl filled with zucchini bread oatmeal topped with toasted pecans and heavy cream.

How to Make Zucchini Bread Oatmeal

This easy, inexpensive breakfast recipe comes together in just a few simple steps:

Step 1: Grate a medium zucchini on the large side of a box grater. While you're working, melt a little bit of butter in a saucepan. 

Step 2: Sauté. Once the butter is melted, toss in the zucchini shreds and a three-finger pinch of sea salt. Peel your bananas and break them into pieces before tossing them in with the zucchini. Sauté the banana and zucchini for about 3-5 minutes. The zucchini should release its extra liquid, and the bananas should start smelling super fragrant and yummy.

shredded zucchini in a skillet with butter.
sliced bananas added to the skillet with the zucchini.
zucchini banana mixture after sautéing; the moisture has all evaporated.

Step 3: Simmer. Add the oats, milk, cinnamon and raisins (if you're using them). Stir to mix and bring to a simmer. Continue cooking for 5-10 minutes, stirring occasionally. The oats should absorb all of the liquid, and the porridge should become quite thick.

Step 4: Serve. When it's cooked to your liking, dish out individual servings. Top with grain-free granola or chopped roasted nuts and a drizzle of cream for a bit of lusciousness. Enjoy!

action shot of milk being poured into the skillet with the zucchini-banana mixture, oats, and cinnamon.
zucchini oatmeal after simmering until the oats are hydrated and the porridge is thickened.
overhead shot of a white bowl of zucchini oatmeal porridge on a white table with a small pinch bowl of chopped pecans and a small creamer pitcher filled with heavy cream.
action shot of cream being poured over a bowl of zucchini bread oats.

Optional Variations & Dietary Adaptations

  • Vegan/Dairy-Free - Simply swap the butter for coconut oil or vegan butter, and use a plant based milk of your choice. If you want the richness of that cream drizzle, this recipe for oat milk brown sugar creamer is delightful to keep on hand
  • Gluten-Free - Make sure to reach for certified gluten-free oats.
  • Add-Ins - Feel free to add a splash of vanilla extract, vanilla paste, or vanilla powder for aromatic warmth. You could also use some almond extract for a nutty twist. While I think it’s perfectly sweet with just the bananas, you’re welcome to add a sprinkle of brown sugar or coconut sugar or a drizzle of pure maple syrup to serve.
action shot of a hand sprinkling pecans on top of a bowl of zucchini nut oatmeal.

Expert Tips

  • Use fresh zucchini for the best texture and flavor. Frozen or pre-spiralized zucchini tends to be a bit thicker than I like and doesn’t meld as well with the oats.
  • A food processor outfitted with the grating blade is a quick and efficient tool for prepping zucchini in bulk. (When I broke my wrist, this was my go-to move!)
  • Need ripe bananas in a hurry? Pop them in a 300°F toaster oven (unpeeled on a parchment-lined baking sheet) for 15–20 minutes, or until the skins turn black and the flesh softens. It’s a great way to bring out their natural sweetness—perfect for this recipe!

Storage Instructions

  • This zucchini oatmeal is a great recipe for meal prep. Transfer any leftovers to an airtight container and let them cool to room temperature before refrigerating or freezing. 
  • Leftovers will last in the fridge for up to a week, or in the freezer for up to three months. If you're freezing it, I recommend freezing into individual portions using silicone muffin cups, delitainers or Souper Cubes.
  • If frozen, allow the zucchini bread oats to defrost in the fridge overnight before reheating for best results. You can reheat them on the stovetop or in the microwave, covered with a damp towel, in short bursts. When you reheat, you'll likely want to add some extra milk or water to help thin them out as they will thicken as they cool.
closeup on a bowl of oatmeal made with shredded zucchini, bananas, and cinnamon topped with nuts and cream.

Serving Suggestions

A cozy bowl of zucchini bread oatmeal is satisfying enough on its own, but I’ve found a few favorite ways to take it over the top. For a little crunchy contrast, try topping it with homemade granola or roasted nuts. A drizzle of peanut butter or cashew butter adds extra protein and a rich, nutty flavor that pairs beautifully with the warmly spiced base.

You can also pile on fresh fruit like sliced bananas, berries, or grated apple to bring brightness and natural sweetness to each bite. For an extra touch of indulgence, add a drizzle of cream or, for a tangier twist, a few spoonfuls of plain or vanilla yogurt. 

FAQs

Can I make zucchini bread oatmeal with the yellow zucchini?

Yep! All summer squash are interchangeable here—feel free to swap in zephyr or patty pan squash, too!

Are there any oatmeal recipes for people who find eating oatmeal a chore?

There are so many, it’s hard to choose! Aside from this sweet zucchini bread oatmeal, try my carrot cake oatmeal, pumpkin pie baked oatmeal, banana nut butter baked oatmeal, baked apple cinnamon steel cut oats, and high-protein berry cheesecake overnight oats next.    

plated serving of easy zucchini bread oatmeal on a white table with chopped pecans and shreds of fresh zucchini strewn around.

More Of My Favorite Zucchini Recipes

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If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!

right three quarters of a white bowl filled with zucchini banana bread oatmeal.

Zucchini Bread Oatmeal

If you've been looking for clever ways to sneak more veggies into your diet, this tasty breakfast recipe is for you! My Zucchini Bread Oatmeal is sweet and cinnamon-y like your favorite quick bread, but is packed with good-for-you ingredients that'll keep you full till lunchtime.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 10 minutes mins
Total Time 12 minutes mins
Course Breakfast
Cuisine American
Servings 2 - 4 bowls
Calories 443 kcal

Equipment

  • Box Grater
  • Saucepan

Ingredients
  

  • 2 teaspoon Butter or sub coconut oil, vegan butter
  • 1 large Zucchini grated. Can substitute yellow summer squash.
  • 1-2 medium Bananas to taste, for sweetness
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1 C Rolled Oats or sub quick cooking oats
  • 2 C Milk any dairy or plant based milk will work
  • 1-2 tablespoon Raisins optional
  • Vanilla Almond Granola or roasted nuts; optional, for serving
  • Cream optional, for serving

Instructions
 

  • Start by grating your zucchini on the large side of a box grater. While you're working, melt a small knob of butter in a saucepan.
    2 teaspoon Butter, 1 large Zucchini
  • Once the butter is melted, toss in the zucchini shreds and a three-finger pinch of salt. Peel your bananas and break them into pieces before tossing them in with the zucchini.
    1-2 medium Bananas, ¼ teaspoon Kosher Salt
  • Sauté the banana and zucchini for about 3-5 minutes. The zucchini should release a decent amount of liquid, and the bananas should start smelling super fragrant and yummy.
  • Now add the oats, milk, cinnamon and raisins (if you're using them). Stir to mix and bring to a simmer.
    1 teaspoon Cinnamon, 1 C Rolled Oats, 2 C Milk, 1-2 tablespoon Raisins
  • Continue cooking for 5-10 minutes, stirring occasionally. The oats should absorb all of the liquid, and the porridge should become quite thick.
  • When it's cooked to your liking, dish out into individual bowls. Top with grain-free granola or chopped roasted nuts and a drizzle of cream for a bit of lusciousness. Enjoy!
    Vanilla Almond Granola, Cream

Notes

  • Nutrition facts do not include optional toppings of nuts or cream.
  • ¼ of this recipe is a large enough serving size to keep me full, but the nutrition facts are for ½ of the recipe in case you're a bigger morning eater than I am.
Optional Variations:
  • Vegan/Dairy-Free - Simply swap the butter for coconut oil or vegan butter, and use a plant based milk of your choice. If you want the richness of that cream drizzle, this recipe for oat milk brown sugar creamer is delightful to keep on hand
  • Gluten-Free - Make sure to reach for certified gluten-free oats.
  • Add-Ins - Feel free to add a splash of vanilla extract, vanilla paste, or vanilla powder for aromatic warmth. You could also use some almond extract for a nutty twist. While I think it’s perfectly sweet with just the bananas, you’re welcome to add a sprinkle of brown sugar or coconut sugar or a drizzle of pure maple syrup to serve.
Storing:
Leftovers will last in the fridge for up to a week, or in the freezer for up to three months. If you're freezing it, I recommend freezing into individual portions using silicone muffin cups, delitainers or Souper Cubes. If frozen, allow to defrost in the fridge overnight before reheating for best results. You'll likely want to add some extra milk or water to help thin them out. You can reheat them on the stovetop or in the microwave in short bursts.

Nutrition

Calories: 443kcalCarbohydrates: 64gProtein: 16gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 449mgPotassium: 1169mgFiber: 8gSugar: 24gVitamin A: 884IUVitamin C: 34mgCalcium: 339mgIron: 3mg
Keyword Cheap, Comforting, Easy, Fast, Fruit, Gluten Free, Healthy
Tried this recipe?Let us know how it was!
hand grabbing the bowl of zucchini nut bread oatmeal from the table; there's a carafe of cream and a pinch bowl with extra pecans for garnishing.
bowl of cinnamon zucchini oatmeal with pecans and cream on a white table with nuts and shredded zucchini strewn around.
white fluted bowl filled with sweet zucchini bread oatmeal topped with chopped pecans and cream with a silver spoon.
closeup shot of healthy zucchini bread oatmeal sweetened with bananas and cinnamon and topped with nuts and milk.

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