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Moist Chocolate Chip Zucchini Banana Bread Loaf

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A moist and tender chocolate chip zucchini banana bread loaf that balances the freshness of zucchini with the natural sweetness of ripe bananas and melty chocolate chips. Perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ½ cup (120g) small-curd cottage cheese, well-drained
  • 1 tsp vanilla extract
  • 2 medium ripe bananas, mashed
  • 1 medium zucchini (about 1 cup grated), finely grated and squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
  4. In a separate bowl, beat the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and slightly pale. Stir in the cottage cheese and vanilla extract.
  5. Fold the mashed bananas into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
  7. Carefully fold in the grated zucchini and chocolate chips, keeping the batter thick and moist.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  10. Cool the loaf completely on a wire rack for at least 20 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Squeeze excess moisture from zucchini to prevent soggy texture. Use ripe bananas for natural sweetness. Tent with foil if top browns too quickly. Muffin tin can be used for individual servings with shorter baking time (20-25 minutes).

Nutrition

Keywords: chocolate chip, zucchini bread, banana bread, moist loaf, homemade, easy recipe, quick bread, breakfast, snack

Find it online: https://eliplate.com/moist-chocolate-chip-zucchini-banana-bread-loaf-easy-homemade-recipe/