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!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 329kcal
Ingredients
1cup(135g)finely grated zucchini, after measuring, squeeze liquid out*
2mediumbananas, very ripe
½cup(106g)brown sugar
¼cup(50g)granulated sugar
⅓cup(66g)vegetable oil
1large egg
1teaspoonvanilla extract
1 ½cups(180g)all-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
¾cup(127g)chocolate chips
Instructions
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.