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If you can’t decide between banana bread and zucchini bread, this Zucchini Banana Bread with chocolate chips gives you the best of both. Ripe bananas bring natural sweetness, zucchini keeps every slice soft and tender without adding a noticeable zucchini flavor, and chocolate chips make every slice feel like a little treat. It’s perfect for breakfast, afternoon snacks, or freezing for later.
Banana bread is one of those recipes I make all year long, but during zucchini season I almost always add a handful of shredded zucchini to the batter. It doesn’t take away from the classic banana flavor. In fact, it makes the loaf even better!
If you’re looking for more chocolate banana bread flavor, try my double chocolate banana bread.
Why Banana and Zucchini Work So Well Together
Ripe bananas bring plenty of natural sweetness and classic banana bread flavor, while the zucchini keeps every slice soft and tender without adding a noticeable zucchini flavor. Neither ingredient competes with each other, they simply make a better loaf together.
Of course, I rarely make it without chocolate chips. They melt into the bread as it bakes and add just enough sweetness to make every slice feel a little more special.
Here’s why I keep making it:
- Perfect for breakfast or snacks. I love slicing a loaf at the beginning of the week for an easy breakfast or afternoon snack.
- Made with wholesome ingredients. This zucchini banana bread is made with whole grains and sweetened with honey and bananas.
- Stays soft for days. The zucchini helps keep the loaf fresh, so it’s just as good a few days later as it is the day it’s baked.
- Chocolate chips in every slice. They add little pockets of melted chocolate that pair perfectly with the banana and cinnamon.
- A great way to use summer zucchini. It’s one of my favorite ways to use up extra zucchini without making another loaf of zucchini bread. Plus, no need to squeeze the liquid out of the zucchini.
Ingredient Notes
A few simple ingredients come together to make this zucchini bread soft, flavorful, and perfect for breakfast or snacking.
- Ripe bananas: The riper the bananas, the better. Look for bananas with plenty of brown spots, they’re sweeter, mash more easily, and give the bread its classic banana flavor.
- Zucchini: Finely shred the zucchini so it disappears into the loaf as it bakes. There’s no need to peel it, and I don’t squeeze out the moisture since it helps keep the bread soft and tender.
- White whole wheat flour: I love using white whole wheat flour because it adds a little extra fiber while keeping the loaf soft and light. Most people would never guess it’s made with whole grains. If you don’t have it, all-purpose flour works well too.
- Honey: Honey sweetens the bread without overpowering the banana flavor. Depending on how ripe the bananas are, it provides just the right amount of sweetness.
- Chocolate chips: I almost always add chocolate chips because they melt into little pockets of sweetness throughout the loaf. Dark, semi-sweet, or milk chocolate all work well.
- Cinnamon: Cinnamon complements both the banana and zucchini without overpowering either flavor. It adds just enough warmth to make the loaf feel cozy.
My Favorite Ways to Customize
One of the reasons I come back to this zucchini banana bread so often is because it’s easy to change up depending on what I have in the pantry.
- Add chopped walnuts or pecans. They add a little crunch and pair perfectly with the soft banana bread and melted chocolate chips.
- Use dark chocolate chips. If you prefer a richer chocolate flavor, dark chocolate chips are my favorite swap.
- Add shredded coconut. It pairs well with the banana and chocolate chips and gives each slice a little extra texture.
- Add a little extra spice. A pinch of nutmeg or pumpkin pie spice gives the bread an even cozier flavor, especially during the fall.
- Skip the chocolate chips. The bread is still delicious without them if you’re looking for a more classic zucchini banana bread.
- Top it before baking. Sprinkle a few extra chocolate chips or chopped nuts over the batter before it goes into the oven for a bakery-style finish.
How to Make Zucchini Banana Bread with Chocolate Chips
- Mix together the dry ingredients: Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly spray with oil. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined.
- Mix together the wet ingredients: In a large bowl whisk together the bananas, zucchini, honey, oil, eggs, and vanilla until well combined.
- Combine the wet and dry ingredients: Add the dry ingredients to the wet and mix until just combined.
- Add the chocolate chips: Stir in the chocolate chips until just combined.
- Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until a toothpick or knife inserted into the center comes out clean.
- Cool the bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Jamie’s Tips
A Few Things That Make a Big Difference
A few simple details will help this zucchini banana bread turn out soft, tender, and full of banana flavor every time.
- Use very ripe bananas. The more brown spots your bananas have, the sweeter and more flavorful your bread will be. They’re much easier to mash, too.
- Finely shred the zucchini. Small shreds almost disappear into the loaf as it bakes. Don’t squeeze it, as the moisture helps keep the bread soft.
- Don’t overmix the batter. Once you add the dry ingredients, stir just until everything is combined. Overmixing can make the bread denser instead of soft and tender.
- Use a light colored loaf pan. I recommend avoiding dark loaf pans because they can cause the bread to brown too much. Use a light colored loaf pan and line with parchment paper for the best results.
- Check for doneness near the end of baking. Every oven is a little different, so start checking the bread around the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the bread cool before slicing. I know it’s tempting to cut into it right away, but letting it cool gives the loaf time to set so it slices much more cleanly.
Storage and Meal Prep
This zucchini banana bread is one of my favorite recipes to make ahead because it stays fresh for several days and freezes beautifully. I often bake a loaf on the weekend so there’s something ready for breakfast or an afternoon snack throughout the week.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If you prefer, you can warm individual slices in the microwave for 10-15 seconds before serving.
For longer storage, wrap the whole load for individual slices tightly and freeze for up to 3 months. Let slices thaw at room temperature or warm them briefly in the microwave for a freshly baked taste.
Meal Prep Tip
I like to slice the loaf before freezing and place a small piece of parchment paper between each slice. That way, I can pull out one slice at a time whenever I need a quick breakfast or snack.
More Zucchini Recipes
If you’ve made and loved this Chocolate Chip Zucchini Banana Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Zucchini Banana Bread with Chocolate Chips
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
Nutrition information is automatically calculated and should only be used as an estimate.
