Chocolate Chip Banana Zucchini Bread

This easy chocolate chip banana zucchini bread is the perfect treat to bake when you have overripe bananas. It's moist, soft and delicious!
And for more quick breads with banana and zucchini, try streusel topped banana bread and chocolate zucchini bread!

This zucchini banana chocolate chip bread is a great way to use bananas that are brown, overripe, and too mushy to eat on their own. Plus it packs in vegetables in the form of shredded zucchini!

It took me several tries over the course of a year, but I finally nailed down this recipe to perfection. And after spending the past four years developing fool-proof recipes for the beginner home baker, I'm excited for you to try it, even if you've never baked bread before!

I love to reheat a few slices of this bread 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!

The bananas and zucchini make this bread soft and incredibly moist! With this recipe, you really get the best of both worlds. It's a combination of sweet and fruity banana bread + moist and chewy zucchini bread!

Ingredients

• All purpose flour - forms the base for the bread
• Baking soda and baking powder - help the bread rise in the oven
• Salt - brings out the flavors of the rest of the ingredients
• Cinnamon - adds a hint of warm spice
• Vegetable oil - adds moisture to the loaf
• Granulated sugar and brown sugar - sweetens the loaf without making it too sweet
• Egg - binds the batter together and helps the bread rise in the oven
• Vanilla extract - adds a sweet aroma and brings out the flavors of the other ingredients
• Banana - the more brown spots on the banana, the sweeter it will taste
• Shredded zucchini - adds some hidden vegetables and makes the loaf extra moist
• Semi sweet chocolate chips - adds a little extra chocolatey-goodness in each bite

How to Make this Recipe

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

Recipe Tips

• Use super brown bananas for a sweeter flavor and softer texture than yellow bananas.
• 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.
• Use the smallest holes on a box grater to shred the zucchini. This will create finely grated zucchini which is the perfect size for chocolate chip banana zucchini bread.
• Squeeze as much moisture out of the zucchini as possible. If there's too much moisture in the zucchini, the bread might not bake properly.
• If the top of your loaf starts to turn brown before it's done baking, cover the loaf with aluminum foil to prevent it from getting too crispy.

Recipe Variations

• Olive Oil: You can substitute the vegetable oil with olive oil. I tried this when I ran out of vegetable oil once and it turned out delicious!
• Nuts: Add chopped nuts like walnuts or almonds for extra crunch.
• Dried Fruit: Fold dried fruit into the batter like raisins or cranberries for added flavor and sweetness.

Storing

• Room temperature: Store the loaf in an airtight container at room temperature for 3 to 4 days.
• Fridge: Store the loaf in an airtight container in the fridge for 5 to 7 days. The fridge helps retain moisture a little better.
• Reheat: Microwave bread from the fridge for about 30 seconds to warm it.
• Freezer: Wrap the loaf tightly in plastic cling wrap then in aluminum foil. Store in the freezer for up to 3 months. Defrost at room temperature overnight.

Frequently Asked Questions

Do you leave the skin on zucchini for bread?

Yes, leave the skin on the zucchini when you shred it. There's no need to peel the zucchini.

Do you remove seeds from zucchini for bread?

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.

How do you keep zucchini bread from sinking in the middle?

Zucchini banana bread can sink in the center if there's too much moisture in the batter. It's important to follow the recipe and squeeze as much moisture from the zucchini as possible.
Your bread could also not rise properly if too much air is incorporated into the batter. Mix the batter gently, and don't use a stand mixer or electric hand mixer.

How do you remove moisture from shredded zucchini?

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.

Recommended Recipes

This banana zucchini chocolate chip bread is categorized as a "quick bread" since it doesn't require time to rise before being baked. Try some more of these easy and delicious sweet bread recipes!