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 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 cookbook, I 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 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!
Equipment
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
- ⅔ cup granulated sugar
- 1 large egg lightly beaten
- 1 cup zucchini finely grated
- 1 cup mashed bananas
- 1 ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and grease an 8″ 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This was good but did not need that much sugar. The ripe bananas and maybe half the suggested amount would be fine.
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?
I can’t say for sure why it didn’t work out for you, we’ve made this several times and it hasn’t fallen for me.
Pretty good. It took 15 minutes longer to cook. Next time I would do half the chips. Still….pretty good!
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.
I am so glad you like the recipe Lindsay!
It came out perfect! My children and grandchildren loved it
I cannot keep this in the house! It disappears in no time. Everyone loves it!
This is very good to the last slice!
Thank you Karen!
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.
Awesome. Very moist
My husband was excited to try “bacchini” bread, until he realized it wasn’t spelt “bikini”. =)
HAHA! I would refer him to our cloud bread recipe which is great for getting bikini ready :D
I love this recipe!!! This comment made me smile. :)
Very good!
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.
So glad you loved it!
This was AMAZING!! Thank you! :)
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?
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.
I would try mini chocolate chips.
Did you peel the zucchini first or grate it skin and all?
I don’t peel it first.
I made this into muffins- baked for 18-20 minutes and came out so moist! Recipe yields about 20 muffins!
Yummy idea, thank you for sharing!
Did you double the recipe to get 20 muffins?
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)?
This recipe includes all 3, baking soda, baking powder and cream of tartar.
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?
I haven’t tried doubling this recipe so I can’t say for sure.
Very yummy and I love the hidden veggies ^^
This bread looks amazing and what a great picture with that melted butter on it….swoon! Congrats to Carrian on her book!
Thank you Averie! This recipe was SO good… there are so many in their book I’m dying to try out!
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?
I don’t think banana extract would work in this recipe. The banana itself adds moisture and volume.
I’m always looking for recipes that are simple to “veganize”—-this recipe was perfectly easy to make vegan! Thank you!