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Best Ever Chocolate Chip Zucchini Banana Bread Recipe

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This incredibly moist and tender quick bread combines shredded zucchini and mashed bananas for a naturally sweet, fudgy texture. Loaded with chocolate chips, it’s perfect for breakfast or dessert and hides vegetables from picky eaters.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 very spotty bananas)
  • 1 cup shredded zucchini, squeezed dry (from about 1 medium zucchini)
  • ¾ cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment and any exposed pan sides.
  2. Prepare the zucchini: Wash and trim ends, then shred using the large holes of a box grater or food processor. Place shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink until barely any liquid drips out. Set aside.
  3. Mash the bananas in a small bowl with a fork until mostly smooth with a few small lumps. You should have about 1 cup.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, whisk together the melted butter and both sugars until well combined and slightly thickened, about 1 minute. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  6. Fold the mashed bananas and squeezed zucchini into the wet mixture using a rubber spatula. Do not overmix; the batter may look curdled.
  7. Add the dry ingredients to the wet mixture in two additions, folding gently with the spatula after each addition. Stop folding as soon as no streaks of flour remain. A few small lumps are fine.
  8. Gently fold in ¾ cup of chocolate chips until evenly distributed. Reserve about 2 tablespoons for the top.
  9. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  10. Bake for 55-65 minutes. At the 45-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter), or internal temperature reaches about 200°F (93°C).
  11. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for avoiding a soggy texture. Use very ripe bananas (brown spots covering at least half the peel). Measure flour correctly by spooning and leveling, or use a kitchen scale (150g all-purpose flour = 1 ½ cups). Let the bread cool completely before slicing to prevent crumbling. For a warm slice, microwave for 15 seconds or toast in a buttered skillet.

Nutrition

Keywords: chocolate chip zucchini banana bread, zucchini banana bread, quick bread, easy banana bread, moist banana bread, chocolate chip bread, breakfast bread, dessert bread

Find it online: https://eliplate.com/best-ever-chocolate-chip-zucchini-banana-bread-recipe/