I’m sharing my Healthy Banana Zucchini Bread Recipe because I’ve finally perfected a clever trick for turning overripe bananas and garden zucchini into a loaf that uses up fruit and keeps well.

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I never thought combining overripe fruit and a green veggie would make people fight over a loaf but here we are. Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy ripe bananas & zucchini!

I mash very ripe bananas and fold in grated zucchini so the crumb stays surprisingly tender, then I let the chocolate steal the show. If you search for Chocolate Chip Banana Bread Recipe or peek at Zucchini Recipes Dessert you’ll see why this one stands out.

It’s not diet food pretending to be dessert, it’s honest, a little messy, and worth trying.

Ingredients

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All purpose flour: Mostly carbs some protein gives structure and chew not very nutrient dense
Bananas: High in carbs and potassium add sweetness and moistness fibery and filling
Zucchini: Low calorie adds moisture and mild veg flavor adds fibre and bits of veg
Brown sugar: Makes it caramel sweet adds moisture mostly simple carbs not very healthy
Oil or butter: Fats for richness and tender crumb calories heavy but keeps bread soft
Eggs: Protein and structure help bind and rise also add richness and color
Chocolate chips: Sweet source of sugar and fat gives melty pockets and chocolate flavor
Walnuts or pecans: Optional crunch add healthy fats some protein nutty flavor and texture contrast

Ingredient Quantities

2 cups (250 g) all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1/2 cup (120 ml) vegetable oil or melted butter

2 large eggs

1 teaspoon vanilla extract

2 large very ripe bananas (about 1 to 1 1/2 cups mashed)

1 cup grated zucchini, packed (about 1 medium zucchini)

1 cup semisweet chocolate chips, or more if you wanna

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 by 5 loaf pan and line with parchment if you want an easy remove, then set aside.

2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg if using. Set aside.

3. In a large bowl mash 2 large very ripe bananas until you have about 1 to 1 1/2 cups mashed. Add 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1/2 cup (120 ml) vegetable oil or melted butter, 2 large eggs and 1 teaspoon vanilla extract. Whisk until smooth and combined.

4. Grate about 1 cup packed zucchini (one medium zucchini). Squeeze the grated zucchini lightly in a clean towel or paper towels to remove excess water but dont dry it out completely, you want some moisture for a tender loaf. Fold the zucchini into the banana mixture.

5. Pour the wet mix into the dry ingredients and stir gently until just combined, a few streaks of flour are okay. Overmixing makes the bread tough so stop once it’s mostly incorporated.

6. Toss 1 cup semisweet chocolate chips with a tablespoon of flour so they dont sink, then fold most of them into the batter. If using, fold in 1/2 cup chopped walnuts or pecans. Reserve a handful of chips and nuts for the top if you like.

7. Scrape batter into the prepared pan, smooth the top and sprinkle the reserved chocolate chips and nuts over the loaf. Tap the pan once on the counter to settle the batter.

8. Bake on the middle rack for about 50 to 65 minutes, start checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter. If the top is browning too fast tent with foil for the last 10 to 15 minutes.

9. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then lift out and finish cooling on the rack. Slice after it has cooled a bit, but it also tastes great slightly warm.

10. Store wrapped at room temp up to 2 days, refrigerate up to a week, or freeze slices for longer. Pro tip: use oil for maximum moistness, melted butter for richer flavor, and very ripe bananas for best banana flavor.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9 by 5 loaf pan plus parchment paper or butter for greasing
3. Mixing bowls — one medium, one large
4. Measuring cups and spoons (kitchen scale handy if you weigh flour)
5. Box grater for the zucchini
6. Whisk and rubber spatula (or a wooden spoon)
7. Clean kitchen towel or paper towels to squeeze the grated zucchini
8. Wire cooling rack and a toothpick to check doneness

FAQ

Q: Can I skip the nuts? A: Yep, totally. The bread is great without them, just add a few more chocolate chips if you want extra texture. Nuts only matter if you like the crunch, so skip em if someone in your house is allergic.

Q: How do I keep the bread from getting soggy from the zucchini? A: Grate the zucchini, then squeeze out the excess moisture with a clean towel or paper towels until mostly packed. You still want some moisture cause that keeps the crumb tender, but not a puddle. Measure the zucchini packed into the cup like the recipe says.

Q: My bananas arent ripe, can I still use them? A: If theyre not very brown youll lose some sweetness. You can bake with them but mash em well and add a touch more brown sugar or a splash of maple syrup. Or freeze ripe bananas when you have them, thaw and mash later, they work great.

Q: Can I swap flours or make it gluten free? A: You can replace up to half the all purpose flour with whole wheat for a nuttier denser loaf. For gluten free use a 1 to 1 GF flour blend that already has xanthan gum, results may be a bit crumbly and you might need a tiny bit more liquid.

Q: What temp and how do I know when its done? A: Bake in a 9 x 5 inch loaf pan at 350 degrees F. Start checking at 50 minutes, it usually takes 50 to 65 minutes. Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter. The top will be golden and edges may pull away a little.

Q: Can I make muffins or freeze the bread? A: Yes. For muffins bake about 18 to 22 minutes at the same temp, fill tins 3 quarters full. To freeze wrap cool loaf or slices tightly in plastic and foil, freeze up to 3 months. Thaw at room temp or warm briefly in the oven.

Chocolate Chip Zucchini Banana Bread Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1-to-1 for a nuttier, slightly denser loaf — add 1-2 tbsp milk or water if the batter looks too thick, or use a gluten-free 1-to-1 baking blend (make sure it has xanthan gum)
Granulated + brown sugar: replace both with 1 cup coconut sugar 1-to-1 for similar sweetness and color, or use about 3/4 cup maple syrup but reduce other liquid by ~3 tbsp and lower oven temp 15°F because it browns faster
Vegetable oil or melted butter: use unsweetened applesauce 1-to-1 to cut fat but keep moisture, or mashed avocado 1-to-1 for healthier fats (batter might look a bit green but it still tastes great)
Semisweet chocolate chips / nuts: swap chips for chopped dark chocolate 1-to-1 for richer flavor, or replace nuts with roasted sunflower seeds 1-to-1 to keep crunch while making it nut free

Pro Tips

– Squeeze the zucchini, but not like youre drying socks. Wrap it in a clean towel or paper towels and press to get rid of the excess water, 10 to 15 seconds is usually enough. Leave a little moisture behind though, that helps keep the loaf soft and tender. Measure it packed so you end up with about 1 cup.

– Toss the chocolate chips and nuts in a tablespoon of flour before folding them in. That simple trick keeps them from sinking to the bottom. Fold them in gently with a spatula, dont overmix the batter or you’ll make the bread tough.

– Use very ripe bananas for the best flavor, and use oil if you want the moistest loaf or melted butter if you want it richer. Also bring eggs to room temp for a smoother batter, and scrape the bowl well so there arent dry pockets of flour.

– Start checking the loaf at 50 minutes and use a toothpick test, you want a few moist crumbs not raw batter. If the top’s getting too dark tent loosely with foil for the last 10 to 15 minutes. Let it rest in the pan 10 to 15 minutes before removing so it holds together better.

Chocolate Chip Zucchini Banana Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm sharing my Healthy Banana Zucchini Bread Recipe because I’ve finally perfected a clever trick for turning overripe bananas and garden zucchini into a loaf that uses up fruit and keeps well.

Servings

servings

Calories

359

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9 by 5 loaf pan plus parchment paper or butter for greasing
3. Mixing bowls — one medium, one large
4. Measuring cups and spoons (kitchen scale handy if you weigh flour)
5. Box grater for the zucchini
6. Whisk and rubber spatula (or a wooden spoon)
7. Clean kitchen towel or paper towels to squeeze the grated zucchini
8. Wire cooling rack and a toothpick to check doneness

Ingredients

2 cups (250 g) all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1/2 cup (120 ml) vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
2 large very ripe bananas (about 1 to 1 1/2 cups mashed)
1 cup grated zucchini, packed (about 1 medium zucchini)
1 cup semisweet chocolate chips, or more if you wanna
1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9 by 5 loaf pan and line with parchment if you want an easy remove, then set aside.
In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg if using. Set aside.
In a large bowl mash 2 large very ripe bananas until you have about 1 to 1 1/2 cups mashed. Add 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1/2 cup (120 ml) vegetable oil or melted butter, 2 large eggs and 1 teaspoon vanilla extract. Whisk until smooth and combined.
Grate about 1 cup packed zucchini (one medium zucchini). Squeeze the grated zucchini lightly in a clean towel or paper towels to remove excess water but dont dry it out completely, you want some moisture for a tender loaf. Fold the zucchini into the banana mixture.
Pour the wet mix into the dry ingredients and stir gently until just combined, a few streaks of flour are okay. Overmixing makes the bread tough so stop once it's mostly incorporated.
Toss 1 cup semisweet chocolate chips with a tablespoon of flour so they dont sink, then fold most of them into the batter. If using, fold in 1/2 cup chopped walnuts or pecans. Reserve a handful of chips and nuts for the top if you like.
Scrape batter into the prepared pan, smooth the top and sprinkle the reserved chocolate chips and nuts over the loaf. Tap the pan once on the counter to settle the batter.
Bake on the middle rack for about 50 to 65 minutes, start checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter. If the top is browning too fast tent with foil for the last 10 to 15 minutes.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then lift out and finish cooling on the rack. Slice after it has cooled a bit, but it also tastes great slightly warm.
Store wrapped at room temp up to 2 days, refrigerate up to a week, or freeze slices for longer. Pro tip: use oil for maximum moistness, melted butter for richer flavor, and very ripe bananas for best banana flavor.

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.