Banana Zucchini Chocolate Chip Bread
developed & tested by:
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.
Ingredients
- 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
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