Chocolate Chip Zucchini Banana Bread is a delicious twist on classic banana bread. It has all the flavors you love in a banana bread, plus the added goodness of shredded zucchini and chocolate chips.
Zucchini and bananas are great in salads and smoothies, but did you know they make awesome bread? The zucchini adds moisture and a subtle flavor that goes great with the bananas. As a bonus, both ingredients are loaded with vitamins, fiber, and natural sweetness.
Please let us know in the comments and ratings below if you make this recipe!
Try some of our other favorites: Copycat Starbucks Lemon Bread Loaf, Homemade Banana Muffins with Crumb Topping, Pumpkin Spice Bread, or Cheddar Garlic Butter Swim Biscuits.
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Ingredients for Chocolate Chip Zucchini Banana Bread
- all purpose flour
- salt
- baking soda
- baking powder
- cream of tartar
- ground cinnamon
- egg
- oil (canola or vegetable) or applesauce
- granulated sugar
- vanilla extract
- fresh zucchini
- ripe bananas
- semi-sweet chocolate chips
FAQs
Chocolate Chip Zucchini Banana Bread is a delicious blend of classic banana bread and zucchini bread, enhanced with chocolate chips for an extra indulgent treat.
Absolutely! If you prefer a version without chocolate chips, you can simply leave them out or replace them with nuts, dried fruit, or seeds for added texture.
Absolutely! You can adjust the ingredients based on your taste preferences or dietary restrictions. For example, you can use different types of flour (such as almond flour or gluten-free flour), reduce the sugar for a less sweet version, or add nuts like walnuts or pecans for extra crunch.
Top Tips
- If your bread is browning too quickly, tent it with foil during baking.
- No need to peel the zucchini! The skin is thin and cooks right into the bread where it is not even noticeable in flavor or texture.
- To get shredded zucchini, use a box grater or a food processor.
- You do not need to dry the moisture from the zucchini.
- Get creative with your mix-ins! Besides chocolate chips, try adding chopped nuts like walnuts or pecans for extra crunch. Feeling fancy? Throw in some dried fruit like cranberries or raisins. You can even sprinkle a bit of cinnamon or nutmeg for a cozy flavor boost.
- If you're looking to make this delicious bread gluten-free, simply swap out regular flour with a gluten-free flour blend. For a vegan twist, substitute eggs with flax eggs or a commercial egg replacer.
- To keep your chocolate chip zucchini banana bread fresh and delicious, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months for a quick and convenient treat whenever cravings strike.
How to make Banana Zucchini Chocolate Chip Bread
- Preheat your oven to 350°F (175°C). Grease a 8x4-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl or stand mixer bowl, beat oil and granulated sugar until smooth. Add egg and vanilla extract, mixing at least 1 minute more.
- Mix shredded zucchini into the mixture on low.
- Add dry ingredients and mashed banana, mixing just until incorporated with no dry flour.
- Fold in 1 cup of chocolate chips or any other add-ins.
- Pour the mixture into the prepared bread pan. Sprinkle ¼ cup of chocolate chips on top.
- Bake 50-60 minutes or until a toothpick in the center comes out clean (a few moist crumbs are okay). Place tented foil over the bread, if it is browning too quickly. Cool about 10 minutes in the bread pan, then cool on a wire rack until ready to eat. Slice and enjoy!
Chocolate Chip Zucchini Banana Bread Recipe
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ cup canola/vegetable oil or applesauce
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded
- 3 bananas, mashed
- 1 ¼ cups chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a 8x4-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl or stand mixer bowl, beat oil and granulated sugar until smooth. Add egg and vanilla extract, mixing at least 1 minute more.
- Mix shredded zucchini into the mixture on low.
- Add dry ingredients and mashed banana, mixing just until incorporated with no dry flour.
- Fold in 1 cup of chocolate chips and any other add-ins.
- Pour the mixture into the prepared bread pan. Sprinkle ¼ cup of chocolate chips on top.
- Bake 50-60 minutes or until a toothpick in the center comes out clean (a few moist crumbs are okay). Tent foil over the bread, if it is browning too quickly.
- Cool about 10 minutes in the bread pan, then cool on a wire rack until ready to eat. Slice and enjoy!
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