Chocolate Chip Zucchini Banana Bread


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Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy your ripe bananas and garden fresh zucchini! Packed with fruit, veggies and luscious chocolate chips, this is one recipe you can feel good about making and sharing.

chocolate chip zucchini banana bread on a white board with a title

Chocolate Chip Zucchini Banana Bread combines the decadence of a sweet banana bread loaded with chocolate chips and the extra moistness of zucchini.  If you’ve never added zucchini to your baking, you’re in for a real treat! Zucchini makes baking so incredibly moist.

Banana bread is something we make often because it makes a great snack or even dessert and I always seem to have everything I need on hand!

I’m really excited to share this recipe with you not only because it’s one of the best banana bread recipes I’ve ever made, but also because it comes from my friends’ cookbook!  Cade and Carrian make absolutely amazing recipes over at Oh Sweet Basil and when I heard they were putting out this cookbookI knew I had to get my hands on a copy ASAP.

chocolate chip zucchini banana bread baked in a loaf pan with a cookbook

Our Sweet Basil cookbook is definitely going to be a staple in my kitchen because I’ve got a pile of recipes already marked with sticky notes (anyone else do that?).

You’ll find everything from breakfasts and desserts to simple and amazing main dishes.  All of the recipes are geared towards family meals meaning it’s easy to find something everyone will agree on! Teriyaki Chicken and Rice Casserole is next on my list of things to make.  You can grab your copy of this book here.

Ok, back to this marvelous bread.  This recipe comes together easily with simple ingredients you likely already have in your pantry. I used semi sweet chocolate chips but milk chocolate would also be amazing in this recipe!

chocolate chip zucchini banana bread baked in a loaf pan

If you don’t haven’t baked with zucchini, it’s something you absolutely MUST try. While you can’t taste zucchini in baking, it adds so much moisture (like pumpkin or bananas often do) making this bread incredible.  In fact, zucchini is great in all kinds of baking from Zucchini Brownies with 1 Minute Frosting to Lemon Zucchini Cupcakes.

chocolate chip zucchini banana bread with melting butter and chocolate chips

This Chocolate Chip Banana Bread recipe makes one loaf, with about 8 slices. The bread will go fast, so you might considering doubling the recipe if you plan to share the bread!  Like most banana bread recipes, this bread freezes beautifully.  We slice the loaf and freeze it in individual servings for a quick snack on the go!

chocolate chip zucchini banana bread with melting butter and chocolate chips
4.93 from 64 votes
Review Recipe

Chocolate Chip Zucchini Banana Bread

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices
Author Holly Nilsson
Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy your ripe bananas and garden fresh zucchini!

Ingredients

  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¼ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup canola oil
  • cup granulated sugar
  • 1 large egg lightly beaten
  • 1 cup zucchini finely grated
  • 1 cup banana mashed
  • 1 ½ cup chocolate chips

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Instructions

  • Preheat oven to 350°F and grease an 8.5″ x 4″ loaf pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside.
  • In the bowl of an electric stand mixer, beat together canola oil and sugar. Add egg and continue mixing. Add zucchini and mix on medium until well blended.
  • Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.
  • Fold in the chocolate chips and pour batter into prepared loaf pan.
  • Bake 50 to 55 minutes, tenting with foil for the last 15 minutes to avoid too much browning. Allow bread to cool before slicing, serve warm with a little butter.

Recipe Notes

Recipe from Our Sweet Basil Kitchen.

Nutrition Information

Serving: 1slice, Calories: 472, Carbohydrates: 63g, Protein: 5g, Fat: 23g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 315mg, Potassium: 243mg, Fiber: 2g, Sugar: 41g, Vitamin A: 148IU, Vitamin C: 5mg, Calcium: 59mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chocolate chip zucchini banana bread
Course Breakfast, Dessert
Cuisine American

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Absolutely delicious and very easy to make! I added a teaspoon of cinnamon and a 1/4 teaspoon of nutmeg. I also basked in a larger loaf pan as the recommended size was too full before baking. I will be making it again for years to come!5 stars

  2. So good!!! I’ve made this 4-5 times now and my kids eat it for breakfast. The flavour is amazing and I refer to this as the “everything” loaf. While moist, I did find the original recipe a bit crumbly and didn’t rise as much as I would have liked. I have made some revisions, borrowing from the many loaf recipes I’ve made in the past year.
    2 cups flour (increased from 1.5 cups)
    2 tsp baking powder (increased from 1/2 tsp)
    Omit cream of tartar
    Add 1/2 tsp cinnamon
    Add 1 tsp vanilla
    2 eggs (increased from 1 egg)
    Squeeze water out of zucchini
    2/3 cups chocolate chips (decreased from 1.5 cups)
    Sprinkle 2-3 tbsp turbinado sugar (like Sugar in the Raw) on top before baking. This makes an irresistible crunchy top on the loaf.

    I leave the loaf uncovered on my counter so the sugar top stays crunchy. Just cover the cut end with some plastic wrap or foil to avoid it drying out. Since this loaf has so much good stuff to keep it moist, it’s perfect for 4 days on the counter.5 stars

  3. Just finished making this recipe. I did however make the following changes
    Used 2 tsp of baking powder instead of using the cream of tarter.
    Used 1/2 cup of butter instead of oil
    Used monk fruit sugar instead of regular sugar
    Used chunks of chocolate rather than
    chocolate chips
    Made 12 muffins rather then a loaf
    If making muffins check after the first 20 mins almost burned mine lol I did also turn the temperature down to 325 as I have a propane oven. (Camping lol)
    Oh I also squeezed most of the water from the zucchini as there was alot of water.
    Final result
    AMAZING!!! SUPER MOIST!!! Will definitely be making these again

  4. I don’t have cream of tartar, can I just sub baking powder and reduce the baking soda? If so, how much?
    I’m not sure why the recipe would have baking soda and cream of tartar, in addition to baking powder (which IS baking soda and cream of tartar already combined). I’m not a seasoned Baker, so I just don’t understand how to modify that…

  5. I tried this recipe for the first time. It is still a bit undercooked after 70 mins baking and cooling. It didn’t say anywhere to squeeze out zucchini but looks like others did. Is that something that could be the reason why mine is the way it is?.

    1. I definitely do not squeeze out the zucchini, you want the moisture to keep the bread moist. I can’t say for sure why yours needed longer.

  6. I doubled the recipe and made it in a Bundt Pan…omitted the cream of tartar and increased the baking powder. It rose above the cake pan which I was skeptical since it was only two eggs. Amazing recipe…will definitely be making this again!!!5 stars

  7. This is FAR AND AWAY the best banana bread recipe I have found. Multiple people have chased me down for the recipe after trying it. I always squeeze the water from the zucchini before adding! And check the banana bread before 55 minutes if you like it a little on the undercooked side, like I do!5 stars

  8. I made this to take to the neighbors – it may not get there. . . I doubled the recipe and ended up with 3 pans. Between the bananas, zucchini and melted chocolate, it is very moist so I may do the higher altitude adjustments next time. I sprinkled some of the chocolate chips, nuts and a little sparkle sugar on top. Make sure to use parchment paper and toss the chocolate chips with a little flour. (I did add a little vanilla as well).5 stars

  9. This bread was very easy to make. I had one issue… the whole bottom of my loaf stuck to the bottom of my pan! :( Did I not cool it long enough? I remember always needing to grease and flour my banana bread pans…I did grease this one… just wondering if this happens to anyone else?

    1. Oh no, that’s not good Jolene! We have never had that problem when we grease the pan. You can also add in parchment paper like in the photos to help lift it out of the loaf pan once baked.

    2. Hello!! This has been my go to comfort food! I swear that I have made at least 7 loafs (yes have shared with neighbors!)
      I have yet to perfect the cooking time. I usually over cook it so it ends up a little dry. I did not know about squeezing some liquid out of the zucchini but I will try that next time! I usually bake until the fork comes back without dough (only with choc chips ) but I think it does better to take it out when it is a little wet and then it will cook through as it sits!
      Even when over cooked still D E L I C I O U S! Thank you.

  10. This recipe didn’t work for me as written and I followed the recipe exactly. Wish I had read the comments first. I cooked it longer but not long enough. I did drain the zucchini but didn’t squeeze the liquid out which would help. The biggest complaint is that there was too much chocolate (I used chocolate chips) and it all sank to the bottom of the loaf pan making a gooey mess of chocolate in the bottom half of the bread. I use an oven thermometer so it was cooked to temperature. I probably won’t eat this loaf and won’t be making again.

    1. I am sorry it didn’t turn out for you Margaret, this recipe is usually such a hit with readers. Folding the chocolate chips in at the end usually prevents them from falling to the bottom and you can reduce the number of chocolate chips you are folding in as well to better suit your preferences!

    2. Just baked this and it was terribly wet even after 2h baking :(

      I didn’t squeeze my zuchinni so that may be the issue?

      1. I can’t say for sure what went wrong, a loaf of bread should definitely be cooked after two hours.

        I never squeeze my zucchini Jacqueline, that shouldn’t cause any issues.

  11. This recipe is perfection!! Everyone in my house had seconds and thirds!! Following some of the comments I did squeeze a bit of liquid out of the zucchini after grating it. And I also only had one banana, so I used a bit more zucchini in its place. I used a round cake pan and cut baking time down to 45 minutes. Can’t wait to make again :)5 stars

  12. Recipe was great. I did cut down on the amount of chocolate chips used and I also drained some of the water out of the zucchini. But seriously one of the best banana bread recipes I have ever made. I have been sharing it with every one.5 stars

  13. so, i noticed the actual recipe says “12 servings, but you write this “This Chocolate Chip Banana Bread recipe makes one loaf, with about 8 slices.”. how many servings is the nutritional figures based on? this is confusing!

    1. It is used as a leavening agent in this recipe Barbara. You could replace with 2 teaspoons of baking powder, but this may change the texture of the bread.

  14. I’m excited to try your recipe!! Cream of tartar. What exactly does this do for the loaf? I don’t have any on hand, and I’m curious to know what I can expect of the loaf without it? Is there a sub for this? TIA!4 stars

    1. Hi LJ, cream of tartar is a leavening agent in this recipe. While we have only made it as listed, you could try replacing it with 2 teaspoons of baking powder, but this may change the texture of the bread.