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Sliced zucchini banana bread with chocolate chips.
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5 from 1 vote

Banana Zucchini Bread

Make this amazing Banana Zucchini Bread, that is moist and soft inside and loaded with chocolate chips! This recipe is easy to whip up in one bowl and will be a great treat for breakfast, dessert, or a mid-day snack!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 slices
Calories: 352kcal

Ingredients

  • 2 ripe bananas
  • 1 cup zucchini grated, juices squeezed
  • ½ cup unsalted butter melted
  • cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 350°F, grease a 9x5-inch loaf pan and set it aside.
  • In a large mixing bowl, add 2 overripe bananas, and using a fork, mash up well.
  • Add 1 cup grated and squeezed from juices zucchini and mix in the mashed bananas.
  • Add ½ cup melted butter and whisk well.
  • Add ⅔ cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk well until combined.
  • Add 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt. Using a spatula, fold it in but don’t overmix.
  • Add 1 cup chocolate chips and fold them in.
  • Transfer the batter in the pre-greased 9x5-inch baking pan and bake at 350°F for about 60 minutes or until a toothpick inserted in the center comes out clean.
  • When done, take it out of the oven and let sit on the counter for about 5-10 minutes. Then remove the cake from the pan and transfer to a wirer ack to cool off completely.

Notes

  • Bananas. I prefer to use overripe bananas when baking because they have more sweetness and aroma. Also, they contain more moisture that makes the baking goods moist and soft.
  • Zucchini. Make sure you squeeze as much liquid from grated zucchini as possible. If you have too much moisture in the batter, it will take longer time to bake and might come out dense and soggy.
  • Baking. If the top of the bread starts to get too dark while baking, you can cover it with a piece of foil. That will help to prevent over browning.
  • Cooling off. While it might be tempting to dig into this delicious aromatic bread right after it’s baked, you really want to let it cool off for about an hour before slicing it. This way, it will have enough time to properly set inside and prevent it from being dense and soggy.
  • How to store. You can store it at room temperature for 2 days or refrigerate for about a week. Make sure it’s tightly wrapped.
  • How to freeze. When I freeze banana bread, I like to slice it first, then put in a zip-lock bag or an air-tight container. This way, it will be easier just to take out 1-2 slices when you need them and keep the rest in the freezer. It will stay fresh there for 2-3 months.

Nutrition

Calories: 352kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 217mg | Potassium: 160mg | Fiber: 2g | Sugar: 28g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg