Looking for a way to use up ripe bananas and sneak in some extra veggies? This Moist Chocolate Chip Banana Zucchini Bread is the perfect solution! It’s moist, with the perfect sweetness, and packed with flavor. The ripe bananas paired with the zucchini keep the bread light while the chocolate chips add some richness.
I love the spongy, moist flavor this bread has. The edges get slightly crispy and golden brown while the interior stays light and airy. You’ll never guess there was a cup of zucchini in this recipe! If you like this, try my 8 Ingredient Banana Bread or this Easy Coffee Cake Banana Bread.
Find all of my quick bread recipes here for more inspiration!
Why You’ll Like This
- Super Moist & Tender – The combo of bananas and zucchini creates a tender texture.
- Simple Ingredients – This bread is made with 11 simple ingredients, many you probably already have on hand!
- Chocolatey Goodness – The inside of the bread is studded with chocolate chips and a sprinkle of chips on top creates a gooey exterior.
- Sneaky Veggies – A great way to sneak in a serving of fresh veggies and fiber.
- Easy to Make – Made with melted butter, this recipe require and special mixer and can be combined by hand.
What is Quick Bread
Quick bread is a type of bread that’s made without yeast, using baking powder or baking soda as a leavening agent. Meaning there’s no need for kneading or rising time—just combine the ingredients and bake! The most common quick breads are banana bread, zucchini bread, pumpkin bread, or cornbread.
Key Ingredients
This banana zucchini bread uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the batter differently and change how the cake bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Almond extract could also be added for almond flavor.
- Zucchini: fresh zucchini easily grates, make sure to use the finest setting on your grater. Moisture must be removed from the zucchini or it will water down the bread. this can be done by squeezing shredded zucchini in a tea towel or paper towel.
- Ripe bananas: fresh or frozen ripe bananas can be used here. If using frozen bananas, removed as much moisture as possible before adding them into the batter.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Chocolate chips: semi-sweet chocolate, dark chocolate, or milk chocolate chips all work here. Chocolate chunks or chopped chocolate bar are also good choices.
How To Make Easy Zucchini Banana Bread
Let’s talk a little about how to make this Moist Chocolate Chip Banana Zucchini Bread (The printable instructions are in the recipe card below.)
Quick overview:
- Finely grate zucchini and squeeze out moisture.
- Combine eggs, sugar, melted butter, and vanilla. Mix in mashed banana and zucchini.
- Add in dry ingredients.
- Transfer to greased loaf pan and bake.
- Preheat oven to 350 degrees F, heavily grease or line a loaf pan, set aside. I recommend greasing the corners of your loaf pan well and lining the rest with parchment paper so you can easily lift the baked loaf out of the pan.
- Use the fine side of a grater to finely grate the fresh zucchini. Place the shredded zucchini in a thin tea towel or a few layered paper towels and squeeze out as much of the moisture as possible, set aside.
- In a large bowl combine melted butter, eggs, vanilla, and sugar. Mix well to combine. Add in the mashed bananas and shredded zucchini.
4. To the wet ingredients, add in the flour, baking soda, cinnamon, and salt. Mix to fully combine. Fold in the chocolate chips, set a few aside to sprinkle on top if desired.
5. Transfer batter into the prepared pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.
Baking Tips
- Use ripe bananas, they are the easiest to incorporate and provide the most banana flavors. If using frozen bananas make sure to drain excess liquid.
- Squeeze moisture out of the zucchini, you want to continue to squeeze until no more moisture comes out.
- Don’t over mix batter, mix just until dry ingredients are incorporated and lump free.
- Grease and line loaf pan, using cooking spray and parchment paper helps ensure the edges and corners of the bread don’t stick and releases easily from the pan.
- Allow bread to cool completely before slicing for the cleanest slice.
More Easy Banana Recipes
If you like this chocolate chip zucchini banana bread, you have to try these other easy recipes!
Tools I Recommend
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- Stainless Steel Loaf Pan: this USA Pan is another one of my favorites, it is non-stick and mine has lasted for years.
- Glass Mixing Bowls: these glass nesting bowls are my favorite for prepping ingredients.
- Metal Grater: I use the fine side of this to grate the zucchini. It can also be used to grate cheese, chocolate, or hard boiled eggs.
- Parchment Paper: I use parchment paper a lot in everyday baking, it’s great to have on hand.
Recipe FAQs
Banana bread is firmer and more dense, great for slicing. Banana cake is lighter and more airy, banana bread is typically butter based while banana cake is oil based.
Bananas are a lot easier to work with and have a much stronger banana flavor when they are ripe. When bananas get mushy and brown that is the most ideal time to use them in baked goods like muffins, cakes, and bread. As long as the bananas are not leaking and the peel is still intact they are good to use in your bread.
Yes, you want to squeeze out the excess moisture so it doesn’t water down the bread while baking. The best way to do this in using a tea towel or cheese cloth, gently press the shredded zucchini to remove liquid.
Yes! Try a flax egg (1 tbsp ground flax + 3 tbsp water) this may slightly change the texture.
Leftover bread can be stored in an airtight container at room temperature for 3-4 days. This bread stays moist and holds it’s texture best at room temp but can also be stored in the fridge or freezer.
Moist Chocolate Chip Banana Zucchini Bread
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 large Ripe Banana, mashed
- 1 cup Shredded zucchini, about 2 medium zucchini
- 1 1/4 cups All-purpose Flour
- 1/2 tsp Ground cinnamon
- 1 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F, heavily grease or line a loaf pan, set aside.
- Use the fine side of a grater to finely grate the fresh zucchini. Place the shredded zucchini in a thin tea towel or a few layered paper towels and squeeze out as much of the moisture as possible, set aside.1 cup Shredded zucchini
- In a large mixing bowl combine melted butter, eggs, vanilla, and sugar. Mix well to combine. Add in the mashed bananas and shredded zucchini.1/2 cup Unsalted butter, 1 cup Granulated Sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 1 large Ripe Banana
- To the wet ingredients, add in the flour, baking soda, cinnamon, and salt. Mix to fully combine. Fold in the chocolate chips, set a few aside to sprinkle on top if desired.1 1/4 cups All-purpose Flour, 1 tsp Baking soda, 1/2 tsp Salt, 3/4 cup Semi-sweet chocolate chips, 1/2 tsp Ground cinnamon
- Transfer batter into greased loaf pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.
Notes
Nutrition
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