A feel-good snack that’s fun to bake, easy to love, and made to support growing guts.
April 25 is Zucchini Bread Day, and this year it lands on the last day of Healthy Kids Week—which feels like the perfect time to whip up a recipe that’s soft, chocolatey, and secretly packed with better-for-you ingredients.
Most zucchini bread recipes don’t actually offer much fiber, even though they sound veggie-forward. Our version changes that.
This recipe is made with oat flour, almond flour, ripe bananas, cocoa powder, and just better.® prebiotic fiber for a slice that supports digestion and satisfies the chocolate lovers in the family. 🍫😍
This recipe is perfect for little hands to help mix and scoop—and it’s even better when shared with happy faces fresh from the oven.
Why This Recipe Works for Families
This isn’t your average quick bread. We’ve upgraded the ingredients to make each bite more nourishing, without sacrificing taste or texture.
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Ripe bananas add natural sweetness and keep things moist.
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Oat flour + almond flour bring soft texture and whole food goodness.
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This recipe is naturally gluten-free when made with certified gluten-free oat flour.
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Cocoa powder + mini chocolate chips make it feel like a treat.
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Grated zucchini blends into the batter, adding moisture and nutrients.
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Optional ground flaxseed gives a little extra fiber and healthy fats.
Kid-friendly prep—grating, stirring, and sprinkling are all great tasks for little helpers.
Ingredient Highlight: just better.® Prebiotic Fiber
This recipe includes ¼ cup of just better.®, adding 20 grams of prebiotic soluble fiber to support digestion and help close the fiber gap throughout the day.
💚 100% dissolvable—no grit, no goo
💚 Completely flavorless
💚 Supports digestion, blood sugar balance, and a healthy gut
💚 FODMAP-friendly and gentle enough for growing tummies
Each scoop brings meaningful gut support into the mix—making this a snack that’s fun to bake and made for feel-good moments. 😋
👩🏻🍳 So, let’s round up the kids and put on our baker’s hats—we’ve got some zucchini bread to make!
Fiber-Rich Chocolate Chocolate Chip Zucchini Bread
Yields 1 standard loaf (8x4) or 3–4 mini loaves
Ingredients:
1 ripe banana, mashed
1 cup grated zucchini (squeezed off excess liquid)
1/4 cup avocado oil or other neutral oil
1 egg
1/4 cup just better.® prebiotic fiber
1/4 cup cocoa powder
1 teaspoon vanilla extract
3/4 cup oat flour
1/2 cup almond flour
2 tablespoons ground flaxseed (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup mini chocolate chips (plus more for topping)
Instructions:
Preheat oven to 350°F. Grease or line a mini loaf pan (or an 8x4 loaf pan).
In a large bowl, whisk together mashed banana, egg, oil, vanilla, and just better.® prebiotic fiber.
Stir in grated zucchini
In a separate bowl, combine oat flour, almond flour, cocoa powder, baking soda, baking powder, salt, and flaxseed (if using).
Add the dry ingredients to the wet mixture and mix until just combined. Fold in chocolate chips.
Scoop batter into prepared pan(s) and smooth the top. Sprinkle with extra chocolate chips if desired.
Bake for 25–30 minutes (for mini loaves) or 40–45 minutes (for a standard loaf), or until a toothpick comes out mostly clean.
Let cool before slicing. Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.
A Treat That Does More
This chocolate zucchini bread is soft, rich, and made with ingredients that bring more to the table. With prebiotic fiber, wholesome ingredients, and naturally sweet elements, it’s a simple way to add more nourishment to snack time, lunchboxes, or baking days at home.
Celebrate Zucchini Bread Day and Healthy Kids Week with a recipe that brings everyone to the kitchen!
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