Chocolate Chip Zucchini Banana Bread

This chocolate chip zucchini banana bread has become one of those recipes I reach for whenever I have extra ripe bananas on the counter. The combination of sweet banana, moist shredded zucchini, and melty chocolate chips creates a loaf that’s soft, rich, and incredibly comforting. What surprised me most the first time I made it was how well the zucchini disappears—you can’t taste it, but it keeps the bread unbelievably tender.

Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour (or half whole wheat, half all-purpose)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 2 ripe bananas, mashed
• 1 cup shredded zucchini (squeeze out excess moisture)
• ½ cup melted coconut oil or vegetable oil
• ½ cup brown sugar or coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup chocolate chips
• ½ cup chopped walnuts or pecans (optional)

Instructions / Method

1. Prep the Oven and Pan

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Prep the Zucchini

Grate zucchini and squeeze out extra moisture using a clean towel.
You want it damp, not dripping.

3. Mix Dry Ingredients

Whisk together flour, baking soda, baking powder, salt, and cinnamon in a bowl.

4. Combine Wet Ingredients

In a large mixing bowl, whisk mashed bananas, melted oil, sugar, egg, and vanilla.
Stir in the shredded zucchini until well combined.

5. Bring It All Together

Add the dry ingredients to the wet mixture and stir gently until just combined.
Fold in chocolate chips and nuts if using.

6. Bake

Pour the batter into the loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

@intheraw

Preparation & Cooking Time

• Total time: 1 hour 10 minutes
• Prep time: 10 minutes
• Cook time: 50–60 minutes
• Servings: 1 loaf (8–10 slices)

Tips

• Don’t oversqueeze the zucchini—a little moisture keeps the bread soft.
• Use very ripe bananas for maximum sweetness and flavor.
• Cover the loaf loosely with foil in the last 10 minutes if the top browns too fast.
• Fold gently to keep the bread tender and avoid toughness.

Substitutions

• Oil → Melted butter for richer flavor
• Brown sugar → Maple syrup or honey (reduce oil by 2 tablespoons if using liquid sweetener)
• Egg → Flax egg for a vegan loaf
• Chocolate chips → Dark chocolate chunks or dried fruit
• All-purpose flour → Gluten-free 1:1 blend

Serving Suggestions

• Serve warm with butter or cream cheese
• Toast slices for a cozy breakfast
• Enjoy with coffee, tea, or a cold glass of milk
• Turn leftovers into French toast-style slices for a fun twist

Storage & Freezing

• Store at room temperature for 3–4 days
• Refrigerate up to a week
• Freeze slices individually for easy grab-and-go snacks

FAQs

Why is my bread too dense?

Overmixing or adding too much zucchini moisture can make it heavy. Make sure to squeeze the zucchini lightly and mix gently.

Can I make this into muffins?

Yes! Bake at 350°F for 18–22 minutes.

Can I reduce the sugar?

Absolutely—you can cut it to ¼ cup or use mashed dates for sweetness.

Can I add more bananas?

If you add more than 2 bananas, reduce the zucchini slightly to keep the loaf from becoming too wet.

Do I need to peel the zucchini?

No, the peel blends right in and adds color.

This chocolate chip zucchini banana bread always disappears fast in my house. It’s moist, flavorful, and just sweet enough without feeling heavy. Every slice has that perfect mix of banana warmth and chocolatey goodness. I hope you enjoy baking it as much as I do!