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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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.
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
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
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:
Zucchini and Green Chile Quiche
Zucchini Carrot Oatmeal Cookies
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
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Geri says
do you measure the zucchini before wringing it out or after it is drained? going to try this soon.
Geri
Trish - Mom On Timeout says
After Geri! Great question 🙂
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???
Trish - Mom On Timeout says
The recipe absolutely should have stated to drain the zucchini. I have fixed it now An – so sorry about that! Also, I used a 9×5 inch loaf pan. What size are you using?
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.
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!
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.
Trish - Mom On Timeout says
Hi Dana – This bread shouldn’t be the least big soggy. Please make sure you are thoroughly squeezing out all liquid from the zucchini before baking. That is the only thing I can think of.
Jessica at Wondering What We Did Today says
Looks delicious! Trying this with my little ones this morning!
Trish - Mom On Timeout says
Ooh! Enjoy Jessica!
Lisa | Mummy Made.It says
Loving the flavour combinations! This is definately on my baking to do list.
Stephanie says
Looks and sounds delicious! Just wondering if this can be converted into a muffin recipe?
Teresa - SassySuburbanite says
Hi Trish.
This looks so yummy as does your whole site. Do you mind sharing which photo editing software you’re using to tag and watermark your photos?
Thanks!
Teresa
Trish - Mom On Timeout says
Hi Teresa! Thank you so much 🙂 I use PicMonkey and I actually shared a tutorial for how to create a custom watermark using PicMonkey here:http://www.momontimeout.com/2013/03/how-to-create-a-transparent-custom-watermark-in-picmonkey/ Good luck!
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 🙂
Trish - Mom On Timeout says
Yes he is 🙂 I hope Bryce starts showing some interest soon…right now he’s just all about the eating part 😉
marcie@flavorthemoments says
This bread looks delicious, Trish! I’ve been itching to make a new zucchini bread, and I love this version with banana, too!
Trish - Mom On Timeout says
I love all the yummy zucchini recipes I’ve been seeing around lately – so many creative cooks around! Thanks Marcie!
Dorothy @ Crazy for Crust says
I think this is my favorite banana bread ever!
Trish - Mom On Timeout says
Yay! Thanks Dorothy!
Melanie @ Just Some Salt and Pepper says
The combination of these flavors must be AMAZING!
Trish - Mom On Timeout says
Super good Melanie! Thanks for stopping by!
NancyC says
Those recipes all look really good! And thanks so much for including a link to my Lemon Zucchini Loaf! 🙂
Trish - Mom On Timeout says
Thanks Nancy! That Lemon Zucchini Loaf or yours looks incredible!
Ashley @ Kitchen Meets Girl says
Love banana bread. Love zucchini bread. Love chocolate chips. This is a winner!
Trish - Mom On Timeout says
Yay! Thanks Ashley!
Averie @ Averie Cooks says
I made zucchini banana bread almost a year ago to the date. This exact time last year. Loved the moistness is has and your takes the cake. Truly! Pinned!
Trish - Mom On Timeout says
It’s definitely zucchini time right now 🙂 I really love how it turned out and so did the boys! Thanks for the pin Averie!