Chocolate Chip Zucchini Banana Bread
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 squeezed, but still slightly damp
- 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
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture so it’s damp but not dripping.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl, whisk the mashed bananas, melted oil, sugar, egg, and vanilla until smooth.
- Stir the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet and mix gently until just combined—do not overmix.
- Fold in the chocolate chips and nuts if using.
- 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 to finish cooling.
Notes
Don’t oversqueeze the zucchini—a bit of moisture keeps the bread soft.
Use very ripe bananas for the sweetest flavor.
If the top browns too fast, loosely cover with foil for the last 10 minutes.
Fold the batter gently for a tender crumb.