Chocolate Chip Banana Zucchini Bread [+ Video]
This easy Zucchini Banana Bread is studded with chocolate chips and packed with flavor! Enjoy it warm from the oven, or freeze a loaf for later!
Chocolate Chip Zucchini Banana Bread Recipe
Did you ever play school when you were growing up? I totally did and I was pretty darn sure I was going to grow up to be a teacher. I didn’t. But I did grow up to be a banana bread lover. Not sure what that has to do with being a teacher, but it’s the truth.
Zucchini bread on the other hand, gross. I did not like the texture as a kid at all. I refused to eat it, which must have been so much fun for my parents. And then I slowly forgot about it until I became a food blogger. If there’s one thing pinterest doesn’t need more of it’s quick bread recipes, so obviously I chose to give you all one.
Not true? Well, either way I decided it was high time I tried this whole zucchini bread thing again and guess what, I was a total chicken about it. I mean, I couldn’t just jump in right? I’m a toe dipper in the pool for heaven’s sake! I needed a slow start so what better thing to try than a chocolate chip zucchini banana bread? And guess what? It’s so blasted delicious I’m going to try a zucchini bread tomorrow. All by myself. If I hate it, I’ll give it away to the neighbors, ha!
I think the big win came because the zucchini was grated so fine and oil was used instead of butter. I know! Don’t get crazy on me. I love butter more than anyone, but oil really does make a better quick bread. It just does.
Zucchini Banana Bread Ingredients
As with most quick breads, this chocolate chip zucchini banana bread requires mostly pantry staples:
- All-purpose flour
- Baking soda and baking powder
- Cream of tartar
- Salt
- Canola oil
- Granulated sugar
- Egg
- Mashed banana
- Grated zucchini
- Chocolate chips
How to Make Zucchini Banana Bread
- Whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a standing mixer, whisk together the egg, sugar, and oil.
- Whisk the grated zucchini into the egg mixture.
- Add in a little of the flour mixture, followed by some of the mashed banana. Continue alternating between the two until everything is added to the batter.
- Gently fold in the chocolate chips.
- Turn the batter into a loaf pan and bake until done.
How to Store Zucchini Banana Bread
To maximize the shelf life of banana zucchini bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, freshly baked banana zucchini bread will last for about 1 to 2 days at normal room temperature.
Can You Freeze Zucchini Banana Bread?
Zucchini bread and Banana Bread definitely freezes well. It can remain frozen for two to three months if properly wrapped. I would suggest that you double-wrap it tightly in plastic wrap, then in foil. When you decide to thaw the bread, just remove the foil, but leave the plastic wrap on until it is completely thawed.
Why Does Banana Zucchini Bread Fall in the Middle?
The most common reason for zucchini bread and other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter. As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits.
An excessive amount of baking powder in a banana or zucchini bread recipe can also cause the dough to rise very quickly and then fall in the center when the resulting air pockets collapse. If you use baking powder or baking soda that has aged, it may lose effectiveness.
Excess moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft. Use bananas that are overripe and soft, but not mushy. The softer bananas get, the higher the liquid content becomes. Add a tablespoon of flour at a time to help reduce the moisture of the batter, just until it is thick and not watery.
Too much banana or zucchini can create a heavy loaf that may sink in the center. Follow the recipe to ensure that you add enough banana or zucchini without adding too much.
Tips for Making Zucchini Banana Bread
You’re welcome to add various mix-ins to this quick banana bread recipe. We kept it simple and used just chocolate chips, but a mixture of chocolate chips, peanut butter chips, chopped nuts, etc. will work.
If you’re not a fan of banana and want to make regular zucchini bread, I recommend checking out our recipe for Chocolate Chip Zucchini Bread. This way, you won’t have to guess at any substitutions.
When baking this bread, note that lighter loaf pans yield better results than dark pans.
More Easy BANANA BREAD RECIPES:
- The BEST Banana Bread Recipe in the World!
- Double Chocolate Banana Bread
- Banana Bread with Sour Cream
- Biscoff Banana Bread
- Carrot Cake Banana Bread
- Pumpkin Banana Bread
- Peanut Butter Banana Bread
- S’mores Banana Bread
- Snickerdoodle Banana Bread
- Banana Crumb Bread
Chocolate Chip Banana Zucchini Bread
Chocolate Chip Zucchini Banana Bread
Ingredients
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 1/4 Teaspoon Cream of Tartar
- 1/2 Teaspoon Salt
- 1/2 Cup Canola Oil
- 2/3 Cup Granulated Sugar
- 1 Large Egg , slightly beaten
- 1 Cup Mashed Banana (not pureed), about 2 large bananas
- 1 Cup Finely Grated Zucchini , about 1 zucchini
- 1 1/2 Cups Chocolate Chips (any kind)
Instructions
- Preheat an oven to 350 degrees F and grease a bread pan (not a large pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a mixer, add the canola oil and sugar.
- Add the egg and mix again.
- Dump in the zucchini and mix on medium speed until everything is evenly combined.
- Starting and ending with the flour, add a little flour while the mixer is running on low.
- Next add a little mashed banana and continue to alternate until the last of the flour is added.
- Fold in the chocolate chips and pour into a greased bread pan.
- Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.
- Allow to cool before slicing, then serve warmed up with a little butter.
Notes
- Note that lighter bread pans provide better results than the dark pans.
