Chocolate Chip Zucchini Banana Bread Recipe
Chocolate Chip Zucchini Banana Bread
Our Chocolate Chip Zucchini Banana Bread combines the best of both worlds, blending the classic flavors of banana bread with the moisture and subtle sweetness of zucchini, all punctuated by rich, melty chocolate chips. Perfect for breakfast, a snack, or even dessert, this delightful bread is a great way to sneak in some extra veggies while indulging in a treat that everyone will love.
We think you’ll also love this Browned Butter Banana Bread recipe!
Indulge in this moist and delicious Chocolate Chip Zucchini Banana Bread! Perfect for breakfast or a snack, and a great way to use up ripe bananas and zucchini.
Ingredients Notes & Substitutions
- Overripe Bananas: Overripe bananas are key for sweetness and moisture.
- Sugar: Granulated sugar adds sweetness, but you can substitute with brown sugar for a deeper flavor or use coconut sugar for a more natural option.
- Egg: Acts as a binder and provides structure. For a vegan option, substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Zucchini, Shredded: Adds moisture and a subtle sweetness. Ensure you squeeze out excess water from the shredded zucchini to avoid a soggy bread.
- Vegetable Oil: Adds moisture and richness. You can substitute with melted coconut oil or any neutral-flavored oil. For a lower-fat option, try unsweetened applesauce.
- All-Purpose Flour: Provides structure. For a healthier twist, you can substitute half of the flour with whole wheat flour. Gluten-free all-purpose flour can be used for a gluten-free version.
- Dark Chocolate Chips: Adds sweetness and a rich chocolate flavor. You can use semi-sweet or milk chocolate chips if you prefer.
Looking for a tasty way to sneak veggies into your baking? Try our Chocolate Chip Zucchini Banana Bread—packed with flavor and kid-approved!
Tips for Success
- Use Overripe Bananas: Ensure your bananas are overripe with lots of brown spots. This will add natural sweetness and moisture to your bread.
- Drain the Zucchini: After shredding the zucchini, place it in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This prevents the bread from becoming too wet.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense and tough bread.
- Check for Doneness: Use a toothpick to check if the bread is done. Insert it into the center of the loaf—if it comes out clean or with a few crumbs, the bread is ready. If there’s batter on the toothpick, bake for a few more minutes and check again.
- Use Room Temperature Ingredients: For even mixing and better texture, use room temperature eggs and oil. Cold ingredients can cause the batter to curdle or not combine properly.
- Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Adjust for Altitude: If you live at a high altitude, you may need to adjust the baking powder and baking soda. Reduce each by 1/4 teaspoon to prevent the bread from over-rising and then collapsing.
Discover the ultimate comfort food with our Chocolate Chip Zucchini Banana Bread. Moist, sweet, and loaded with chocolate chips, it’s a hit with the whole family!
Frequently Asked Questions
Can I make this bread vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free chocolate chips.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with melted coconut oil, canola oil, or even olive oil for a different flavor profile.
Can I use frozen bananas?
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to the batter.
Can I use this recipe to make muffins instead?
Yes, you can use this batter to make muffins. Adjust the baking time to 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
This Chocolate Chip Zucchini Banana Bread is a must-try! Deliciously moist and full of flavor, it’s a perfect way to enjoy your favorite bread with a healthy twist.
Chocolate Chip Zucchini Banana Bread Recipe
Upgrade your banana bread with this Chocolate Chip Zucchini Banana Bread recipe! It's easy to make, packed with nutrients, and irresistibly tasty.
Ingredients
- 4 medium overripe bananas
- 3/4 cup sugar
- 1 egg
- 1 medium zucchini, shredded
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF. Mash the bananas. Whisk together with the sugar and the egg until smooth.
- Pat the zucchini dry with a paper towel, and then fold into the the banana mixture.
- Mix in the oil and the vanilla.
- Add the remaining ingredients and gently mix by hand until batter forms.
- Spray a 9×5 loaf pan with nonstick cooking spray and line with parchment paper. Pour the batter into the prepared pan.
- Bake for 55-60 minutes, until the center is set and passes the toothpick test. Let cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 165mgCarbohydrates: 54gFiber: 3gSugar: 29gProtein: 4g
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