Zucchini Banana Bread with Chocolate Chips

The sliced zucchini banana bread on a plate.

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Zucchini Banana Bread with Chocolate Chips

Ripe bananas bring natural sweetness, zucchini keeps every slice soft and tender, and chocolate chips add just the right amount of sweetness. It's the kind of loaf you'll want to keep on the counter for breakfast, slice up for snacks, or stash in the freezer for later.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Author: Jamie N, Registered Dietitian

Ingredients

Dry Ingredients

1 2/3 cup white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 ripe bananas mashed (~1 cup)
1 1/2 cups zucchini finely shredded
1/2 cup honey
1/4 cup avocado oil
2 eggs
1 teaspoon pure vanilla extract
Mix-ins: 1/2-2/3 cup chocolate chips more for topping

Instructions

Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly spray with oil.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
In a large bowl, whisk together the mashed banana, zucchini, honey, oil, eggs, and vanilla.
Add the dry ingredients to the wet and mix until just combined. Stir in the chocolate chips.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a toothpick or knife inserted into the center comes out clean.
Cool the bread in pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas. They should have plenty of brown spots for the sweetest flavor and best texture.
Finely shred the zucchini. There is no need to peel it.
Don't overmix the batter. Once you add the dry ingredients stir just until everything is combined.
Cool the bread before slicing. This ensures the cleanest slices.
Storage: Store leftovers at room temperature for up to 3 days or freeze individual slices for up to 3 months.

Nutrition