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Chocolate Chip Zucchini Banana Bread

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Chocolate Chip Zucchini Banana Bread is perfect anytime! Incredibly moist and delicious – this is one recipe you’re going to want to try!

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Chocolate Chip Zucchini Banana Bread | MomOnTimeout.com

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A couple of days ago I was cleaning up the kitchen when I saw it. A huge pile of super-ripe bananas just sitting there. Looking so sad, so unused, so unloved. Right that second I resolved to use them for good. Reece happened to be hanging out with me and saw me eyeing those bananas and asked “Does this mean we get to make banana bread today?”

Righty-o my son!

I tell you. This kid gets so excited over banana bread. I personally think it’s his love of smashing the bananas but he sure does a stellar job in the eating banana bread department as well 🙂

We got right to work and after a few suggestions ended up with Chocolate Chip Zucchini Banana Bread. A thing of great beauty my friends and tastes even better. Reece could hardly wait for this bread to finish baking. I could hardly blame it – it smells AMAZING while it’s baking! He kept asking me…

How much longer? How many more minutes? Was it done yet?

Apparently it’s been long enough that Reece forgot that it takes an hour to bake and then of course, requires a cooling off period. Yeah. Reece wasn’t feeling that.

Chocolate Chip Zucchini Banana Bread | MomOnTimeout.com

This bread was sliced almost straight out of the oven and I have to say, good call on that Reece. This banana bread is so incredibly moist and delicious and just perfectly sweet.

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Chocolate Chip Zucchini Banana Bread

Chocolate Chip Zucchini Banana Bread is perfect anytime!  Incredibly moist and delicious – this is one recipe you’re going to want to try!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 350kcal
Author Trish - Mom On Timeout

Ingredients

  • 1 1/2 cups bananas mashed bananas - approximately 4 ripe bananas
  • 3/4 cup brown sugar
  • 6 tbsp butter softened
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup zucchini grated
  • 3/4 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup mini semi-sweet chocolate chips

Instructions

  • Preheat oven to 325°F.
  • Grease and flour a 9x5 inch loaf pan and set aside.
  • Drain the grated zucchini on paper towels. Wrap the zucchini in the paper towels and twist and squeeze to get rid of all that extra moisture.
  • Cream brown sugar and butter together in a large bowl.
  • Mix in egg and vanilla until well combined.
  • Peel and mash the bananas. Stir into the mixture.
  • Stir in grated zucchini.
  • Combine dry ingredients and and add to the wet ingredients stirring just until combined.
  • Stir in chocolate chips and pour mixture into prepared pan.
  • Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  • Let bread cool in pan for 10 minutes before removing.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 173mg | Potassium: 364mg | Fiber: 3g | Sugar: 30g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg

 

Chocolate Chip Zucchini Banana Bread | MomOnTimeout.com

Chocolate Chip Zucchini Banana Bread | MomOnTimeout.com

I’m sure you’re well aware by now that I LOVE baking with zucchini! It’s one of my favorite ingredients to use during the summer and I want it to be yours too 🙂  Check out these zucchini recipes:

Carrot-zucchini-apple-bread-recipe

Carrot Zucchini Apple Bread

chocolate-zucchini-cake-square-titled

Chocolate Zucchini Cake

zucchini-green-chile-quiche-recipe

Zucchini and Green Chile Quiche

zucchini-carrot-oatmeal-cookies-recipe

Zucchini Carrot Oatmeal Cookies

easy-zucchini-brownies-recipe

Zucchini Brownies

I’m not the only one loving zucchini – check out these recipes from friends:

Zucchini Cinnamon Rolls – Crazy for Crust

Lemon Zucchini Loaf with Lemon Glaze  – Nance Creative

Zucchini Lasagna – Crumbs and Chaos

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Comments

  2. An says

    I’ve made several other recipes from your site and loved them (chocolate zucchini cake, brownies and healthy muffins), but I should have checked these comments before I made this one twice and ended up with a soggy mess both times as well… I thought I did something wrong, but I didn’t drain the zucchini, since the recipe didn’t call for it. I also wondered if I should have divided it into 2 pans, since it really fills a single loaf pan???

    Reply

  3. Emily says

    Mine was a soggy mess too. It never says to squeeze out the water from zucchini in the recipe. I am not an expert cook so I didn’t know to squeeze out the water from the zucchini. You may want to say that in your recipe. Now I have wasted 4 nice ripe bananas and a fresh zucchini from the garden.

    Reply

  4. Brandon says

    I have tried this recipe twice now, and both times I have come out with a soggy mess. The first time I had high expectations so I doubled it, and I thought that was maybe the issue. The second time was nearly as soggy, even though I cooked it for well over 70 minutes (maybe closer to 85 minutes or more). Any suggestions? I like the idea, but I have other zucchini bread recipes that don’t have this issue. It still tastes good, but I would like to get it to come out right. Thanks for any help!

    Reply

    • Dana says

      Brandon, I had the same issue. I made a big batch of the bread and they all took much longer, the first one I sliced was firmer around the edges and bottom but the middle was still gooey. They all passed the toothpick test when I pulled them from the oven.

      Reply

  9. Allie | Baking A Moment says

    Your little Reece is such a sweetie! I love how the two of you hang out together in the kitchen, and he gets so excited over the things you make! I wish my boys were that way… this bread looks fabulous and I’m loving all the other zucchini recipes too 🙂

    Reply

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