Banana Chocolate Chip Zucchini Bread

This easy banana chocolate chip zucchini bread is soft and delicious, thanks to vegetable oil (not butter) and a blend of white + brown sugar. One banana plus a full cup of shredded zucchini keep it moist for days.

I Munch on this Quick Bread Morning, Noon, and Night

This zucchini banana chocolate chip bread is a combination of sweet & fruity banana bread and moist & veggie-loaded zucchini bread. It's also great way to use bananas that are brown, overripe, and too mushy to eat on their own, since those are sweeter than yellow bananas. And don't worry about peeling the zucchini, since I found that it softens & bakes into the bread just fine with the skin on.

I love to reheat a couple slices in the microwave and eat them for breakfast with tea or coffee. And this chocolate chip banana zucchini bread is also great for a midday snack, slathered with some butter and add a generous drizzle of honey. Or you can even enjoy a thick slice for dessert with a scoop of ice cream!

And for more quick breads with banana and zucchini, try streusel topped banana bread and chocolate zucchini bread!

Let's Bake Banana Zucchini Bread Together!

For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.

1. Whisk the dry ingredients.

3. Whisk the wet ingredients.

5. Combine everything together.

2. Mash the banana.

4. Shred & drain the zucchini.

6. Bake in a loaf pan & enjoy!

Baking Tips from My Kitchen

• To ripen bananas faster, leave them in a paper bag with an apple for a couple days. Or poke an unpeeled banana all over with a fork and microwave it on 30 second intervals until it becomes soft.
• Squeeze as much moisture out of the zucchini as possible over the sink to drain. If there's too much moisture in the zucchini, the bread won't bake properly.
• If your zucchini is small and you can't really see the seeds, you don't have to remove them. But if your zucchini is large and the seeds are visible when you shred it, it's best to remove them.

Banana Zucchini Chocolate Chip Bread

developed & tested by:

Carissa Erzen

This easy banana chocolate chip zucchini bread is soft and delicious, thanks to vegetable oil (not butter) and a blend of white + brown sugar. One banana plus a full cup of shredded zucchini keep it moist for days.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 servings

Calories 201 kcal

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ⅓ cup vegetable oil
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 overripe, brown banana (the more brown spots on the banana, the sweeter it will taste)
• 1 cup zucchini, shredded (squeezed to remove as much moisture as possible)
• ⅓ cup semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 350°F. Lightly grease a 9-inch by 5-inch loaf pan and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
• In a small bowl, mash the peeled banana with a fork until it's soft and gloopy.
• In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and mashed banana. Mix until it's well-combined. Set aside.
• Using the smallest holes on a box grater, shred the zucchini. Squeeze the shredded zucchini in your hands to drain as much moisture as possible from it.
• Add the dry ingredients into the wet ingredients and gently mix just until there is no dry flour visible. (Don't overmix, which can cause your loaf to sink in the middle as it bakes.)
• Gently fold in the shredded zucchini and chocolate chips.
• Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, until a toothpick inserted into the center of the bread comes out clean. If the top starts to get really brown before the loaf is done baking, cover it with tin foil to prevent it from getting too crispy.

Notes

• Use the smallest holes on a box grater to shred the zucchini. And there's no need to peel zucchini before shredding it, unless if you don't want to see bits of green in your bread.
• Squeeze the shredded zucchini as hard as you can either in your hands or wrapped in a clean kitchen towel. To remove even more moisture, spread out the zucchini in a fine mesh sieve placed over a bowl and let it sit for about thirty minutes, to let any excess moisture drain out.
• Store the cooled loaf in an airtight container at room temperature for 3 to 4 days, in the fridge for 5 to 7 days, or in the freezer for up to 3 months. 

Nutrition

Serving: 1 slice (of 12)Calories: 201kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 14mgSodium: 203mgPotassium: 109mgFiber: 1gSugar: 11gVitamin A: 62IUVitamin C: 4mgCalcium: 42mgIron: 1mg

Keyword quick bread, zucchini banana chocolate chip bread

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