Moist Chocolate Chip Banana Zucchini Bread
This light, airy zucchini banana bread is made with simple pantry ingredients. Using melted butter this recipe doesn't require a hand or stand mixer and comes together in just minutes. Loaded with fresh shredded zucchini, the bread stays moist and the chocolate gives a rich flavor.
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
*Banana bread slices best if it is cooled completely first.
*Leftover banana bread can be cooled completely and stored in an airtight container at room temperature for 3-4 days.
*Any type of chocolate will work, chocolate chips, chopped chocolate bars, or chocolate chunks.
*I recommend greasing and lining your loaf pan. Heavily grease corners and use a thin strip of parchment paper in the center of the pan to help lift the bread out after baking.
*Zucchini needs to be finely shredded using the fine side of a cheese grater or micro plane. It is crucial to squeeze out the excess liquid or it will incorporate too much moisture while baking. A thin tea towel or cheese cloth is best for this.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 200mgPotassium: 99mgFiber: 1gSugar: 19gVitamin A: 289IUVitamin C: 2mgCalcium: 10mgIron: 1mg