The secret to the very best zucchini bread that is moist and has perfect texture is to add a little banana. Chocolate chip banana zucchini bread for the win!
Does Banana Zucchini Bread Need to be Refrigerated?
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.
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. And now I shall tell you about this chocolate chip banana zucchini bread.
Can Chocolate Chip Banana Zucchini Bread be Frozen?
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.
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 banana zucchini 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!
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 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.
Chocolate Chip Banana Zucchini Bread
To see exactly how to make this recipe just hit play!
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.
I’m totally interested in trying this zucchini breakfast cookies recipe as well. Let me know if you did!
Chocolate Chip Banana Zucchini Bread
- 2 Cups 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 Sugar
- 1 Large Egg, slightly beaten
- 1 Cup Banana, mashed (not pureed), about 2 large bananas
- 1 Cup Zucchini, finely grated, about 1 zucchini
- 1 1/2 Cups Chocolate Chips of Choice
- Preheat an oven to 350 degrees 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.
- Lighter pans provide better results than the dark pans.
- Bake at 350 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.
Amount Per Serving:Calories: 210 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 9mg Sodium: 134mg Carbohydrates: 31g Fiber: 2g Sugar: 17g Protein: 3g
It’s totally a pumpkin bread but the addition of banana makes it perfectly moist!
The addition of cinnamon chips is amazing!