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!
This is my favorite Banana Zucchini Bread that is moist inside and loaded with chocolate chips! This recipe is based on my popular One Bowl Banana Bread, but packed with shredded zucchini and has healthier ingredients.
Why add zucchini to Banana Bread?
I love adding shredded zucchini to many of my dinner and dessert recipes, like Turkey Zucchini Meatballs, Healthy Chocolate Zucchini Muffins, and Carrot Zucchini Muffins.
Zucchini provides nutritional value to any dish. So, if you have pick eaters at home who don’t like veggies, this is a great trick to incorporate vegetables into the meals without anyone even noticing.
Additionally, they provide moisture, making baked goods softer and tastier. Although, don’t forget to squeeze the juices out, so the dish won’t be soggy!
Why you will love this recipe
- Whip everything up in one bowl. It can’t get any easier than that! You can mix all the ingredients in one bowl using just a spatula.
- Made with healthy ingredients. There is no guilt in eating a dessert that is packed with a healthy and nutritious zucchini!
How to make it
Preheat the oven to 350°F, grease a 9×5-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.
Pour in 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 9×5-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 wire rack to cool off completely.
Tips for best results
- 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 make this recipe healthier
- Sugar. If you want to make this recipe even healthier, you can swap the granulated sugar with raw or coconut sugar. They are less refined and will provide enough sweetness to this dessert.
- Flour. I often love to use Whole Wheat Flour. It is more wholesome than a classic all-purpose flour and can be easily substituted.
- Butter. Although, I still prefer to use regular melted butter in this recipe, you can substitute it with coconut oil. But you need to remember that coconut oil will leave that famous coconut flavor and won’t provide as much moisture as classic butter.
- Chocolate Chips. You have complete freedom here! You can use regular chocolate chips in this recipe or switch it to chopped chocolate, chopped walnuts or pecans, or even use dried fruit and berries, like cranberries, cherries, or even chopped dried apricot.
Frequently Asked Questions
You can store it at room temperature for 2 days or refrigerate for about a week. Make sure it’s tightly wrapped.
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.
Yes! You can easily transform this bread into muffins or even bake it in a cake pan.
You can line your baking pan with some parchment paper. It will have an extra layer of protection and also will be easier to take the bread out of the pan.
No, you want to keep the skin on the vegetable, as it has the most nutrients and texture. Just make sure you wash them well and trim off the ends.
More Delicious Recipe Ideas:
- Apple Crumb Cake
- Vanilla Strawberry Cake
- Buttermilk Blueberry Muffins
- Perfect Buttermilk Pancakes
- French Crepes Recipe
- Overnight Cinnamon Rolls Recipe
- Apple Coffee Cake
- Healthy Morning Glory Muffins
- Blueberry Baked Oatmeal Cups
- Potato Frittata
Banana Zucchini Bread
Ingredients
- 2 ripe bananas
- 1 cup zucchini grated, juices squeezed
- ½ cup unsalted butter melted
- ⅔ 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 9×5-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 9×5-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.
I will try it looks delicious
Thank you, Veronica! Hope you enjoy it 😉