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 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.


How to Make Chocolate Chip Zucchini Banana Bread

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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.

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!

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.

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!

Print Recipe
4.72 from 14 votes
Servings: 12 servings
CHOCOLATE CHIP ZUCCHINI BANANA BREAD
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
 
Author: Holly
Course: Breakfast
Cuisine: American
Keyword: chocolate chip zucchini banana bread
Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy your ripe bananas and garden fresh zucchini!
Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2/3 cup granulated sugar
  • 1 large egg lightly beaten
  • 1 cup of finely grated zucchini
  • 1 cup mashed banana
  • 1 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease an 8.5″ x 4″ loaf pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside.
  4. 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.
  5. 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.
  6. Fold in the chocolate chips and pour batter into prepared loaf pan.
  7. 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
Calories: 321, Fat: 15g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 211mg, Potassium: 208mg, Carbohydrates: 43g, Fiber: 1g, Sugar: 28g, Protein: 3g, Vitamin A: 2.4%, Vitamin C: 6.4%, Calcium: 4.2%, Iron: 6.6%

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

More Recipes You’ll Love

Lemon Zucchini Cupcakes

Easy Banana Bread Recipe

Zucchini Brownies

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 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 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.

Holly

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!

63 comments on “Chocolate Chip Zucchini Banana Bread”

  1. Hi there! Any recommendations or recipe adjustments for baking at higher altitudes? Thank you! I can’t wait to try this! 

    • I’m sorry, I haven’t cooked this recipe at a high altitude so I can’t say for sure what changes may be needed. Please let us know how it goes.

  2. How many batches does this make?

  3. These were delicious! I was wondering if anyone knows how many calories are in each serving? 

  4. This is the first time I made zucchini bread and it turned out delicious!  Turned out very moist, I froze some zucchini and will be making this again!

  5. As others have commented, I had to bake this loaf 10–15 minutes longer than the recipe indicated.  I use an oven thermometer, so I don’t think my oven is at fault.  Zucchini can have a high variability in terms of water content.  Zucchini fresh from the garden (as mine was) contain a lot more moisture than zucchini that have been sitting around on a store shelf for a week or more.  Also, larger zucchini hold more water than smaller ones.  This can easily translate into longer baking times.  Next time I might compensate with a bit more flour.

  6. Can the banana be substituted with blueberries, or just left out?
    Would the rest of the recipe work the same?

  7. This is so moist and delicious!  I will add less chocolate next time, a little too much for me.  I put slices in baggies and froze them for an easy to grab snack or breakfast.  I’ll be making more…great way to use my zucchini!

  8. Can you use vegetable oil instead of canola?

  9. Soooooo Good!! I couldn’t wait to make this.

    I doubled the recipe and made 2 loaf pans. I placed a cookie sheet underneath, just in case of overspill, but there was none. I did tent the last 15 minutes.

    I followed a couple others recommendations and used less sugar and chocolate chips (1 cup milk chocolate and 1 cup mini). I also halved the salt. I was a half cup short of banana, but the recipe still turned out moist.

    I was tempted to toast some pecans and add them, but I really wanted to taste the intended flavor this first time.

    My boyfriend and I killed 1/2 loaf in no time, ha ha ha

    I packaged up 1/2 a loaf to share with friends and the other half for my dad and his Home Health Aide. Feels kind of tacky, but….

    Thank you Holly for this recipe!! I love it!!!

  10. How much flour should you use? I noticed in the directions it said to add flour but I didn’t
    See it in the ingredients section …. did I miss something?  Thanks!  

  11. How would you use frozen zucchini in this recipe?

  12. Excellent! I didn’t add the chocolate chips, but I did add some cinnamon. Have made twice already, and I know I will be making it again and again.

  13. I rate this recipe as a 5! I’ve made this bread at least a dozen times now. It is moist and delicious. I grate my zucchini using my food processor. But then I chop it again into tiny pieces with a knife before adding it Most don’t know it is in there unless they see the tiny specs of green. I also reduced the amount of chocolate chips to a heaping 3/4 of a cup. It’s just my preference to have less chocolate in it. 

  14. My husband said it was the best zucchini chocolate chip banana bread he’s ever had!

    Some minor modifications: I used 1.5 bananas, just a tad under 2/3 cup of sugar, 2/3 cup chocolate chips and I had 6-7 baby carrots left over from making chicken noodle soup so I just grated them and threw them in the batter. super moist and yummy!

  15. This was good but did not need that much sugar.  The ripe bananas and maybe half the suggested amount would be fine.

  16. I made this this morning and it tastes great but it fell Big Time in the middle. I cooked it longer than written and had a clean toothpick come out. Looked beautiful as it came out of the oven but when it cooled it sank.  Anyone know what I may have done wrong? 

  17. Pretty good.  It took 15 minutes longer to cook.  Next time I would do half the chips.  Still….pretty good!

  18. I have made so many different recipes for banana zucchini bread and always search around for a new one. But once I made this, my searching has stopped! Finally a perfect result. I usually double it because it goes so quick. 

  19. It came out perfect! My children and grandchildren loved it

  20. I cannot keep this in the house! It disappears in no time. Everyone loves it!

  21. This is very good to the last slice!

  22. I prepared it following the recipe, and it tasted great!  The cook time was way off though….  I lost track, but I think that it took about 80-90 minutes.  Maybe because of the elevation in Colorado?   But, usually cook times aren’t that off here.  Oh well, it was yummy!

    I hope that I rated this  correctly, there are only boxes without any indication of numbers.

  23. Awesome. Very moist

  24. My husband was excited to try “bacchini” bread, until he realized it wasn’t spelt “bikini”. =)

  25. Easy and delicious! I doubled the recipe and both loaves came out perfectly moist, and full of flavor. If you have picky people to feed, I dare them to find the zucchini in here. 

  26. This was AMAZING!! Thank you! :)

  27. I have made this bread several times now. It always comes out very moist. But I have one question. Every time I make it all the chocolate chips drop to the bottom half of the bread as it bakes. How do I keep them evenly distributed throughout the bread the way it appears in your picture?

  28. Did you peel the zucchini first or grate it skin and all?

  29. I made this into muffins- baked for 18-20 minutes and came out so moist! Recipe yields about 20 muffins!

  30. I am unclear about the use of cream of tartar in this recipe. Should it be baking soda + cream of tartar, as opposed to what is written there (baking powder)?

  31. It is in the oven right now.I seemed to have extra batter so through it in a small pan. I doubled the recipie at one time could that be why?

  32. Very yummy and I love the hidden veggies ^^

  33. This bread looks amazing and what a great picture with that melted butter on it….swoon! Congrats to Carrian on her book!

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