Oh my gosh, you have GOT to try this chocolate chip zucchini banana bread – it’s the perfect way to use up those sad, overripe bananas sitting on your counter and that lone zucchini hiding in your fridge. Trust me, I’ve made this recipe more times than I can count (just ask my neighbors who keep “coincidentally” stopping by when it’s fresh out of the oven). The combination sounds a little wild – zucchini AND banana? – but wow, does it ever work. The zucchini keeps it unbelievably moist, the banana adds natural sweetness, and those melty chocolate chips… well, they make everything better, don’t they? This quick bread is my go-to when I want something that feels indulgent but still sneaks in some veggies. My kids gobble it up without ever suspecting there’s zucchini in there – total mom win!
Why You’ll Love This Chocolate Chip Zucchini Banana Bread
Listen, I know what you’re thinking – “Why would I put vegetables in my banana bread?” But trust me, this isn’t just any bread. Here’s why it’ll become your new favorite:
- Moist for days: That zucchini works magic – keeps every slice tender even after sitting on the counter.
- No waste cooking: Uses up those overripe bananas (you know the ones) and that zucchini threatening to go bad.
- Sneaky healthy: Shhh… we won’t tell the kids about the veggies hidden between chocolate chips.
- One bowl wonder: Minimal cleanup means more time for eating (my kind of recipe).
- Breakfast-worthy: I won’t judge if you call it “health food” when eating it at 8AM.
Ingredients for Chocolate Chip Zucchini Banana Bread
Okay, let’s gather the good stuff! Here’s exactly what you’ll need – I’m super picky about these measurements because they make all the difference:
- 1 1/2 cups all-purpose flour – spooned and leveled, please! No packing it down.
- 1 tsp baking soda – fresh is best (check that expiration date!)
- 1/2 tsp salt – I use kosher, but any will do
- 1/2 tsp cinnamon – just enough to whisper “hello” without overpowering
- 1/2 cup vegetable oil – or melted coconut oil if you’re feeling fancy
- 1/2 cup packed brown sugar – pack it in there like you mean it
- 1/4 cup white sugar – granulated works perfectly
- 1 large egg – room temp is ideal (just leave it out for 30 minutes)
- 1 tsp vanilla extract – the real stuff, no imitations!
- 1 cup grated zucchini – squeezed dry in a clean kitchen towel (trust me on this)
- 1 ripe banana, mashed – the spottier, the sweeter!
- 1/2 cup chocolate chips – I use semi-sweet, but dark works too
Equipment You’ll Need
Don’t worry – you don’t need anything fancy for this chocolate chip zucchini banana bread! Just grab these basics from your kitchen:
- A trusty 9×5-inch loaf pan
- Two mixing bowls (one for wet, one for dry ingredients)
- A good whisk and spatula
- Measuring cups and spoons
- That’s it – see? Told you it was simple!
How to Make Chocolate Chip Zucchini Banana Bread
Alright, let’s get baking! This chocolate chip zucchini banana bread comes together so easily – just follow these simple steps and you’ll have a delicious loaf in no time. Grab your ingredients and let’s do this!
Preparing the Batter
First things first – preheat that oven to 350°F (175°C) so it’s nice and toasty when we’re ready. Now, in a large bowl, whisk together all your wet ingredients – the oil, sugars, egg, and vanilla. Get it nice and smooth! Then stir in that mashed banana and your squeezed-dry zucchini (don’t skip squeezing – soggy bread is no fun). In another bowl, whisk the dry ingredients together. Now the key: add the dry to the wet and gently fold until just combined. A few flour streaks are fine – overmixing makes tough bread! Finally, fold in those glorious chocolate chips.
Baking the Chocolate Chip Zucchini Banana Bread
Pour your batter into the greased loaf pan and pop it in the center of your preheated oven. Bake for 50-60 minutes – I always start checking at 50. The top should be golden and a toothpick inserted in the center should come out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes – I know it’s hard to wait! Then transfer to a wire rack to cool completely. The hardest part? Resisting cutting into it immediately!
Tips for Perfect Chocolate Chip Zucchini Banana Bread
Want bakery-worthy results every time? Here are my tried-and-true secrets:
- Squeeze that zucchini! I wrap mine in a clean kitchen towel and wring it out – you’d be shocked how much extra water comes out. Dry zucchini means moist bread, not soggy bread.
- Bananas should be black-spotted – the riper, the sweeter! No yellow bananas allowed here.
- Reserve a handful of chocolate chips to press into the top before baking – makes it look fancy with zero extra effort.
- Don’t overmix! A few flour streaks are fine – stir just until combined for tender crumb.
- Cool completely before slicing – I know it’s hard, but it makes cleaner slices!
Variations for Chocolate Chip Zucchini Banana Bread
Oh, the possibilities! This recipe is like your favorite pair of jeans – totally customizable to your mood. Here are some of my favorite twists:
- Nutty version: Swap chocolate chips for chopped walnuts or pecans (toast them first for extra flavor!)
- Tropical twist: Add 1/2 cup shredded coconut with the dry ingredients – hello, vacation vibes!
- Spice it up: Toss in 1/4 tsp nutmeg or cardamom with the cinnamon for extra warmth
- Double chocolate: Replace 1/4 cup flour with cocoa powder for serious chocolate lovers
The best part? You can mix and match these ideas – I won’t tell if you do coconut AND chocolate!
Storing and Reheating Chocolate Chip Zucchini Banana Bread
Here’s the beautiful thing about this bread – it stays moist for days! I keep mine in an airtight container at room temperature for up to 3 days (if it lasts that long). For longer storage, wrap slices tightly in plastic and freeze for up to 3 months. When those chocolate cravings hit, just pop a frozen slice straight into the toaster or warm it in a 300°F oven for 10 minutes. Pro tip: freeze individual slices so you can grab just one when the mood strikes!
Nutritional Information
Just so you know, these numbers are estimates – they’ll vary based on your exact ingredients and brands. But here’s the general scoop per slice (when cut into 12 pieces): About 180 calories, 12g sugar, and 2g protein. It’s got 1g fiber from that sneaky zucchini too! Not bad for something that tastes like dessert, right?
Frequently Asked Questions
I get asked these questions ALL the time about my chocolate chip zucchini banana bread – here’s what you need to know:
Can I use frozen zucchini?
Absolutely! Just thaw it completely and squeeze out ALL the water (I mean really wring it out). Frozen zucchini tends to be extra watery, so you might need to add a minute or two to the bake time.
Can I reduce the sugar?
You can cut the white sugar down to 2 tablespoons if you’re using very ripe bananas. But don’t mess with the brown sugar – it’s key for moisture and flavor. The bread will be less sweet but still delicious!
How do I know when it’s done?
The toothpick test is your best friend! Insert it in the center – if it comes out with a few moist crumbs (not wet batter), you’re golden. The top should be nicely domed and spring back when lightly pressed.
Can I make muffins instead?
Yes! Fill muffin cups 3/4 full and bake at 350°F for 20-25 minutes. You’ll get about 12 perfect little zucchini banana chocolate chip muffins!
Share Your Experience
I’d love to hear how your chocolate chip zucchini banana bread turned out! Did your family go crazy for it? Any fun twists you tried? Leave a comment below – your tips might help the next baker. Happy baking, friends!
Print
Ultimate Chocolate Chip Zucchini Banana Bread in 60 Minutes
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful bread combining zucchini, banana, and chocolate chips for a delicious treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 ripe banana, mashed
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, salt, and cinnamon.
- In another bowl, whisk oil, brown sugar, white sugar, egg, and vanilla.
- Stir in grated zucchini and mashed banana.
- Fold in dry ingredients until just combined.
- Mix in chocolate chips.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use ripe bananas for best flavor.
- Squeeze excess moisture from zucchini before adding.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: chocolate chip zucchini banana bread, banana bread recipe, zucchini bread