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Perfect Chocolate Chip Zucchini Banana Bread Loaf

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This moist and tender quick bread combines ripe bananas and shredded zucchini with chocolate chips for a treat that hides vegetables in every bite. It’s the perfect way to use up summer produce and comes together in about an hour with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center of oven.
  2. Wash zucchini, trim stem end, and grate using small holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a separate medium mixing bowl, mash bananas with a fork until mostly smooth with a few small lumps. Add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously for about 30 seconds until well combined and slightly frothy.
  5. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined (a few streaks of flour are okay). Fold in squeezed zucchini and chocolate chips until evenly distributed.
  6. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Pour batter into prepared pan and spread evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let bread cool in pan on a wire rack for 15 minutes. Use parchment handles to lift out and transfer to rack to cool completely. Wait at least 1 hour before slicing.

Notes

Squeeze zucchini gently to remove excess moisture but not bone dry. Use very ripe bananas (dark spots are best). For even chocolate distribution, toss chocolate chips with 1 tablespoon flour before adding. Bread tastes even better on day two. Store at room temperature for up to 3 days or freeze slices for up to 3 months.

Nutrition

Keywords: zucchini banana bread, chocolate chip banana bread, zucchini bread, banana bread, quick bread, summer baking, easy recipe

Find it online: https://siennaspoon.com/perfect-chocolate-chip-zucchini-banana-bread-loaf/