Chocolate Chip Zucchini Banana Bread

4.41 from 47 votes

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!

Prep Time10

Cook Time55

Additional Time1 5

Total Time2 10

Course: Yeast Bread Recipes and Quick Bread Recipes

Cuisine: American

Keyword: banana bread, best summer recipes, bread, chocolate, chocolate chips, quick bread, summer recipes, zucchini bread

Servings:

Author: Carrian Cheney

Preheat an oven to 350 degrees F and grease a bread pan (not a large pan - see note).
In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
2 Cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, 1 ¼ teaspoon Cream of Tartar, ½ teaspoon Salt
In the bowl of a mixer, add the canola oil and sugar.
½ Cup Canola Oil, ⅔ Cup Granulated Sugar
Add the egg and mix again.
1 Large Egg
Dump in the zucchini and mix on medium speed until everything is evenly combined.
1 Cup Finely Grated Zucchini
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.
1 Cup Mashed Banana
Fold in the chocolate chips and pour into a greased bread pan. *See note below for instructions to make muffins.
1 ½ Cups Chocolate Chips
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.

Note that lighter bread pans provide better results than the dark pans.
To make muffins, fill the greased muffin tin cups about 2/3 full (use liners if you want) and bake at 350 degrees for 18-22 minutes. It will make about 18 muffins.

Chocolate Chip Zucchini Banana Bread can be frozen for up to 3 months.