Chocolate chip banana zucchini bread is a moist, tender zucchini bread filled with rich pockets of melty chocolate chips. The perfect way to use up leftover bananas and zucchini!
Looking for a new twist on zucchini bread or a way to pack a little more nutrition and fiber into your banana bread recipe? This chocolate chip banana zucchini bread is a must try.
Filled with nutritious ingredients like shredded zucchini and ripe bananas, this bread turns out extra moist and tender. Because we're adding fruits and veggies to this bread, we're able to reduce other ingredients slightly, like eggs and oil.
The addition of chocolate chips makes this bread indulgent and rich, making it ideal as a dessert. You can also substitute with walnuts or pecans for a little crunch.
Serve chocolate chip banana zucchini bread for breakfast with your morning coffee, or enjoy as a dessert. If you like this recipe, you may also enjoy our classic applesauce zucchini bread!
Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing the liquid out of the zucchini because we're also adding bananas and don't want to add too much moisture (which causes your bread to be gummy). One cup of shredded zucchini should weigh about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini.
- Bananas - Ripe, medium-sized, several days old bananas work best in banana bread. Bananas sweeten as they age, adding extra sweetness to your bread. They're also softer and easier to incorporate into the batter.
- Sugars - We're using a combination or granulated and brown sugars in this recipe.
- Vegetable oil - Adds moisture to your bread. Can be substituted with ghee or any neutral cooking oil you have on hand.
- Egg - You'll only need one egg for this recipe today, since the banana and zucchini help add structure to our bread.
- Vanilla extract - Adds depth of flavor.
- All-purpose flour - Adds structure to your bread and balances out the wet ingredients in the recipe. I have not tested this recipe with other types of flour. Baking is an exact science, so I can't say for sure whether other types of flour will work as a substitute.
- Leavening - You'll need a combination of baking soda and baking powder to get the proper rise in this recipe.
- Cinnamon - Adds a hint of warmth and depth of flavor to your bread.
- Chocolate chips - Add rich, melty pockets of chocolate throughout your bread. To lighten up this bread, omit the chocolate chips, use half as many, or substitute with chopped walnuts or pecans.
Should I peel my zucchini?
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini will be the tiny flecks of green throughout. Otherwise, the zucchini, skin included, melts right into the bread.
How to shred zucchini for bread
Zucchini can be shredded in a few ways. For baked goods, I always recommend using the small side of a box grater for a fine grate. Finely grated zucchini melts seamlessly into baked goods, with the only sign of zucchini being the tiny green flecks.
The large side of a box grater also works, but will add a noticeable texture to your baked bread.
Some food processors also come with grating blades, which work well for grating large quantities of zucchini. They'll give you the same result as a box grater would, but faster.
For even more detailed information, check out my post: How to shred zucchini
Banana zucchini bread storage
Banana zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
If, for some reason, your banana zucchini bread turns out extremely moist, I'd suggest storing it in the refrigerator. Zucchini bread will keep in the refrigerator for up to one week in a tightly sealed container.
Zucchini bread can also be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
Chocolate Chip Banana Zucchini Bread
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 2 medium bananas, very ripe
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (66 g) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (127 g) chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- In a large bowl, add peeled bananas. Mash with a fork or a hand mixer. Add remaining wet ingredients: zucchini, brown sugar, granulated sugar, oil, egg, and vanilla extract. Mix, or stir, until incorporated.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add chocolate chips and stir to combine (optionally, reserve a few to sprinkle on top).
- Pour into prepared loaf pan. Optionally, sprinkle a few chocolate chips on top. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Leftover banana zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Banana bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Chocolate chips can be omitted or substituted with chopped walnuts or pecans.