I love sharing my take on classic bakes. This Chocolate Chip Banana Bread Recipe fuses ripe bananas with freshly grated zucchini and semisweet chocolate chips for a unique twist. Hints of vanilla extract and melted butter blended into simple all-purpose flour and sugar create a treat that surprises in every bite.

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I recently stumbled upon this unique recipe that mixes ripe bananas with zucchini in a surprising twist on a classic treat. I started by blending together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder as the base.

Then, I combined unsalted melted butter with granulated and brown sugars before stirring in lightly beaten eggs and a splash of vanilla extract. The real magic comes from folding in 1 cup of mashed ripe bananas and 1 cup of grated zucchini (yes, you gotta squeeze out that extra moisture) along with 1/2 cup of semisweet chocolate chips.

I love that this recipe gives off an edgy vibe and offers a fun take on Chocolate Chip Banana Zucchini Bread Recipes while keeping things a bit on the healthier side. It surprised me how well the ingredients work together and I think you’ll be just as intrigued when you try it out!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how using both bananas and zucchini makes the bread super moist and tasty even though it sounds kinda weird at first. The mix of sweet and savory, like the chocolate chips mixed with the fruit and veggies, makes every bite a surprise.

Second, I like that it doesn’t take a ton of ingredients or steps. I can just throw everything together without feeling overwhelmed which makes it perfect for when I’m in a rush but still want something homemade.

Third, I appreciate that this recipe feels like a smart way to use up over-ripe bananas and fresh zucchini. It turns stuff that might have been wasted into a really delicious treat that I can feel a bit good about eating.

Finally, I think the end result is just incredible. The texture is a bit dense but still soft and the balance of flavors keeps me coming back for more. It just hits the spot every time.

Ingredients

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Flour gives structure and carbohydrates for energy in every delicious bite.
Bananas add natural sweetness and fiber making the bread moist and yummy.
Zucchini secretly boosts moisture and nutrients while not overpowering its taste.
Butter gives richness and binds flavors despite being melted, ensuring tender crumb.
Granulated and brown sugars bring sweetness and help with browning and texture.
Eggs act as binders and add protein, making the loaf hold together nicely.
Chocolate chips deliver little bursts of decadence, making every bite a treat.
Vanilla adds aromatic flavor which rounds out the sweet and savory notes perfectly.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2-3 bananas)

1 cup grated zucchini (make sure to squeeze out extra moisture)

1/2 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan so nothing sticks.

2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt.

3. In a separate large bowl, combine 1/2 cup melted unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed brown sugar until it looks smooth.

4. Beat in 2 lightly beaten large eggs and 1 teaspoon vanilla extract, then mix in 1 cup mashed ripe bananas.

5. Stir in 1 cup grated zucchini (be sure to squeeze out the extra moisture first!) to the egg mixture.

6. Gradually add the dry ingredients to the wet ingredients and mix until just combined, try not to overmix it.

7. Fold in 1/2 cup semisweet chocolate chips gently so they don’t break up too much.

8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

9. Bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy your delicious bread!

Equipment Needed

1. Preheated oven set to 350°F
2. 9×5-inch loaf pan (lightly greased)
3. Medium mixing bowl for dry ingredients
4. Large mixing bowl for the wet mix
5. Whisk for blending the dry ingredients together
6. Spatula for smoothing the batter and folding in chocolate chips
7. Grater for shredding the zucchini
8. Toothpick to check if the bread is baked through
9. Wire cooling rack for cooling the bread after baking
10. Measuring cups and spoons for accurate ingredient portions

FAQ

Q: Can I substitute whole wheat flour for all-purpose flour?

A: Sure, you can but it might make the bread a bit denser. Try using half whole wheat and half all-purpose to keep a light texture.

Q: How do I get rid of excess water in the zucchini?

A: Grate the zucchini and then use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. This helps avoid a soggy bread.

Q: Can I use fewer bananas if I dont have enough ripe ones?

A: You could, but bananas not only add flavor but also moisture. If you use fewer, you might need to add a little bit of unsweetened applesauce.

Q: Can I freeze the banana bread after baking?

A: Yes, you can. Let it cool completely, then wrap it well in plastic wrap and foil. It should be good for up to 3 months.

Q: Is it possible to add nuts along with chocolate chips?

A: Definitely, adding some chopped walnuts or pecans is a great idea if you're into that. Just fold them in gently along with the chocolate chips.

Chocolate Chip Zucchini Banana Bread Recipe Substitutions and Variations

If you’re low on all-purpose flour, you can try a whole wheat flour blend, but keep in mind it might make the bread a little denser.
Don’t have unsalted butter? Use coconut oil instead – just use the same amount.
If granulated sugar isn’t available, you can use the same amount of honey or maple syrup, though you might want to reduce the liquid a bit.
No eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water as a substitute for each egg.
If semisweet chocolate chips are missing, dark chocolate chunks work pretty well in their place.

Pro Tips

1. Make sure you squeeze out all that extra water from the zucchini before mixing it in. If you don’t, your bread might turn out way too soggy and dense which really ruins the texture.

2. Don’t overmix your batter when you add the dry ingredients. Just stir ’em until they’re barely combined because overmixing can make the bread tough even if we all love a nice soft slice.

3. Be gentle when folding in the chocolate chips. If you stir too rough, they can break into too many pieces and you won’t get that satisfying chocolaty burst in every bite.

4. Keep an eye on the bake time. Since all ovens can act up a bit, if your top starts browning too fast, just loosely cover the pan with foil halfway through baking to help it cook evenly.

Chocolate Chip Zucchini Banana Bread Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Preheated oven set to 350°F
2. 9×5-inch loaf pan (lightly greased)
3. Medium mixing bowl for dry ingredients
4. Large mixing bowl for the wet mix
5. Whisk for blending the dry ingredients together
6. Spatula for smoothing the batter and folding in chocolate chips
7. Grater for shredding the zucchini
8. Toothpick to check if the bread is baked through
9. Wire cooling rack for cooling the bread after baking
10. Measuring cups and spoons for accurate ingredient portions

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup grated zucchini (make sure to squeeze out extra moisture)
1/2 cup semisweet chocolate chips

Directions

Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan so nothing sticks.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
In a separate large bowl, combine 1/2 cup melted unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed brown sugar until it looks smooth.
Beat in 2 lightly beaten large eggs and 1 teaspoon vanilla extract, then mix in 1 cup mashed ripe bananas.
Stir in 1 cup grated zucchini (be sure to squeeze out the extra moisture first!) to the egg mixture.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, try not to overmix it.
Fold in 1/2 cup semisweet chocolate chips gently so they don’t break up too much.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy your delicious bread!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.