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
4.91 from 54 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
Course Breakfast, Dessert
Cuisine American
Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy your ripe bananas and garden fresh zucchini!


  • 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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  • 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
Keyword chocolate chip zucchini banana bread

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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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Recipe Rating


  1. 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

  2. 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…

  3. 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.

  4. 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

  5. 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

  6. 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

  7. 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.

  8. 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.

  9. 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

  10. 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

  11. 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.

  12. 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.

    1. I have only made this recipe as written Debbie. You could replace with 2 teaspoons of baking powder, but this may change the texture of the bread.

  13. The first time I made it and I made a double batch. My O glad that I did that. I made muffins instead of bread loaves because they are easier to freeze, eat and bake. I baked them for 23 minutes and they turned out beautifully.5 stars

  14. Recipe is so good. I just added 1 cup chocolate chips instead of 1.5 cups. So moist and soft. I was just wondering why do we have to add flour mixture and banana alternately ?
    Thank you Holly for sharing this delicious recipe.5 stars

  15. Wow, this is delicious! I made it with half whole wheat and half all purpose flour. I added a half tsp of cinnamon too. I also cooked it for ten minutes longer than it said. It is moist and so good!5 stars

  16. I love this recipe and have made it probably a dozen times now. Despite being familiar with it, I’ve messed it up multiple times because the recipe does not clearly state to alternate adding flower and banana TO the wet ingredients. This should be obvious, yet on more than one occasion I’ve read the recipe incorrectly and it doesn’t turn out quite as spectacular if this step is messed up. I’m sure I’m not the only idiot who’s read this and gotten confused because it doesnt clarify to mash the banana and then add it in separately. If done correctly, this bread is one of my absolute favorite recipes5 stars

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

    1. 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. We live at 6,500 feet, so there are several adjustments I usually make when baking. I have made this recipe 3x and am trying it as muffins for the first time tonight.
      Decrease sugar (I usually use 1/2 c instead of 2/3 c). The batter is pretty thick, so I haven’t adjusted the leavening, just made as the recipe states. I usually tent w/ foil after 15-20 mins & (I’m sure you’re used to this) I usually cook 15-20 minutes longer at 375* instead of 350* Not knowing what elevation you live at, it’s hard to say for sure. But when you cook at high elevation you have to go more by feel and smell than just whether or not it looks done.

  18. 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!

  19. 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.4 stars

  20. 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!

  21. 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!!!4 stars

  22. 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!  

  23. 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.5 stars

  24. 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. 5 stars

  25. 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!5 stars

  26. 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? 

  27. 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. 

  28. 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.5 stars

  29. 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. 5 stars

  30. 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?4 stars

    1. You can toss your chocolate chips with a small amount of flour before adding to the batter. This will help keep them more evenly distributed.

  31. 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)?

  32. 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?

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

      1. I am new to the keto lifestyle but I would LOVE to make this bread. Do you think the consistency would be off if I used banana extract instead of banana?

    1. I’m always looking for recipes that are simple to “veganize”—-this recipe was perfectly easy to make vegan! Thank you!