Banana Zucchini Chocolate Chip Bread
This wonderfully moist and delicious quick bread will have you reaching for more! It's packed full of nutrients from bananas and zucchini, so go ahead and have another! It's a perfect sweet treat on its own. Or serve it with coffee for breakfast, or with ice cream for dessert!
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ¼ brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe overripe brown banana (the more brown spots on the banana, the sweeter it will taste)
- 1 cup shredded zucchini 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 with butter or vegetable oil.
- 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. Set aside.
- 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 remove as much moisture as possible. Set aside.
- Add the dry ingredients into the wet ingredients and gently mix just until there is no dry flour visible.
- Gently fold in the shredded zucchini and chocolate chips.
- Pour the batter into the greased 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 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. There's no need to peel zucchini before shredding it.
- Squeeze as much moisture out of the zucchini as possible. If there's too much moisture left in the zucchini, the bread might not bake properly.
Nutrition
Serving: 1sliceCalories: 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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