Zucchini Banana Bread with chocolate chips. Delicious quick bread from shredded fresh zucchini and ripe bananas with decadent chocolate in every bite. Makes a great breakfast, snack or dessert.
Here I am again at the end of the week with bananas I intended to eat but instead I’m left with a few brown spotted stragglers.
Sometimes I turn the bananas into Banana Bread or a healthy green smoothie. This week I’m upping my game by adding some grated zucchini and both chocolate chips and chunks that take this bread to the next level.
There you have it. The way we breakfast around here.
I love this time of year with all the farm stands and oodles of fresh produce I didn’t have to pull a single weed for. Whether you tend your own garden, hit up a farmer’s market or buy all your produce from the grocery store, you can’t help but notice there is zucchini everywhere.
I picked some up a couple of weeks ago and made these Zucchini Pizza Bites that are practically addictive and lucky for me, the zucchini crop continues.
Why add zucchini?
Shredded zucchini adds moisture to the bread and keeps it from being too dense or heavy. If you grate the zucchini on the small side of the box grater it bakes in without adding texture.
what’s in zucchini banana bread?
- all purpose flour
- baking powder
- baking soda
- overripe bananas
- vanilla extract
- canola (or vegetable) oil
- granulated sugar
- large egg
- semi sweet chocolate chips (or combination or chips and chunks)
how to make zucchini banana bread:
Preheat the oven to 350° then grease a loaf pan and set it aside.
Grate the zucchini then lightly dab some of the moisture with a paper towel. Don’t drain the zucchini. You want some of the moisture left in.
In a small bowl whisk the flour, baking powder, baking soda and salt.
Then in a medium bowl mash the bananas with a fork then fold in the beaten egg, vanilla, oil and sugar. Once it’s combined, add the shredded zucchini then stir in the chocolate chips/chunks.
You can definitely leave the chocolate out of the recipe, it’s still delicious – but when there’s an opportunity to add chocolate – or cheese, why not?
TIP #1: I used a combination of both chocolate chips and chunks because I had them on hand. Either – or both – will work well in the recipe.
Pour the batter into the prepared loaf pan then bake 45-50 minutes or until a toothpick comes out clean.
TIP #2: Tent the pan with aluminum foil if the bread is getting too brown before the inside is done.
Serve warm or at room temp as a dessert or with your morning coffee.
Looking for more recipes with zucchini?
If you tried this Zucchini Banana Bread recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Zucchini Banana Bread with chocolate chips
- 1 cup finely grated zucchini skin on
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 overripe bananas mashed
- 1 teaspoon vanilla extract
- 2 tablespoons canola (or vegetable) oil
- 2/3 cup granulated sugar
- 1 large egg beaten
- 1 1/4 cups semi sweet chocolate chips (or combination chips and chunks)
- Preheat the oven to 350° then grease a loaf pan and set aside.
- Grate the zucchini then lightly dab some of the moisture with a paper towel. Don't drain the zucchini. You want some of the moisture left in.
- In a small bowl whisk the flour, baking powder, baking soda and salt.
- In a medium bowl mash the bananas then fold in the beaten egg, vanilla, oil and sugar. Once it’s combined, add the shredded zucchini then blend in the chocolate chips/chunks.
- Pour the batter in to the prepared loaf pan then bake 45-50 minutes or until a toothpick comes out clean.
- NOTE: tent the top of the pan with aluminum foil if it’s getting too brown before the bread is done.