Chocolate Chip Zucchini Banana Bread Recipe

Imagine the aroma of freshly baked bread swirling through your kitchen, with warm chocolate and a touch of sweet banana drifting everywhere. This Chocolate Chip Zucchini Banana Bread is the ultimate bake for anyone looking to sneak a little vegetable goodness into a classic sweet treat, creating a moist, tender loaf dotted with rich chocolate and all the cozy flavors you crave. If you love recipes that blend comfort and a hint of clever nutrition, you’re in for a seriously delightful treat.

Ingredients You’ll Need

Everything you need for this Chocolate Chip Zucchini Banana Bread is easy to find, and each item plays a starring role in making the texture mess-with-your-mind moist and the flavor utterly irresistible. Below, I’m sharing a little tip or reason for each one—don’t skip them!

• All purpose flour: The hearty backbone for a perfect, sliceable crumb. Make sure to measure accurately!
• Baking soda: Essential for helping the loaf rise beautifully as it bakes.
• Baking powder: Teams up with baking soda to give a tender crumb and lighter texture.
• Cream of tartar: Adds a little acid for extra lift and a bakery-level soft bite.
• Salt: Brings out all the delicious flavors and gives this bread balance.
• Canola oil: Keeps the bread incredibly moist and tender for days (no dry banana bread here).
• Granulated sugar: Sweetness that melts into the loaf, complementing all the other flavors.
• Large egg (lightly beaten): Binds everything together and gives the loaf structure.
• Zucchini (finely grated): Sneaks in extra moisture and little flecks of green—don’t worry, you won’t even taste it!
• Banana (mashed): Brings classic banana bread flavor and natural sweetness.
• Chocolate chips: Rich, melty bursts of chocolate in every bite—feel free to be generous!

How to Make Chocolate Chip Zucchini Banana Bread

Step 1: Prep the Oven and Loaf Pan

Start by preheating your oven to 350°F. I like to do this right away so it’s perfectly hot when the batter’s ready. Grease an 8″ x 4″ loaf pan well, making sure to coat every corner—this helps your Chocolate Chip Zucchini Banana Bread release beautifully after baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. This ensures the leaveners and salt get evenly distributed, so there are no surprises (like salty or cakey spots!) in your finished bread.

Step 3: Mix Oil, Sugar, Egg, and Zucchini

Using the bowl of your stand mixer, beat together the canola oil and sugar until combined. Add the lightly beaten egg and mix again. Toss in the grated zucchini and blend on medium speed. The zucchini will melt into the batter, making it extra moist and helping the crumb stay soft for days.

Step 4: Alternate Flour and Banana

Now for the secret to a truly tender loaf: alternately add the dry flour mixture and mashed banana to your wet ingredients, starting and ending with the flour. Keep your mixer running on low as you do this. It might seem fussy, but it keeps the bread lighter and prevents overmixing.

Step 5: Fold in Chocolate Chips

With a spatula, gently fold in the chocolate chips—don’t overmix here! This is the part where the magic happens, and you can already imagine pockets of gooey chocolate in every slice.

Step 6: Bake to Perfection

Pour the finished batter into your greased loaf pan, smoothing the top. Bake for 50 to 55 minutes, tenting loosely with foil for the last 15 minutes to keep the top from getting too dark. The bread should be risen, golden, and smell head-spinningly delicious. Let it cool fully before slicing into thick, tender pieces.

How to Serve Chocolate Chip Zucchini Banana Bread

Garnishes

A pat of salted butter is always a classic, but this Chocolate Chip Zucchini Banana Bread looks gorgeous dusted with a little powdered sugar or scattered with a few extra chocolate chips right after baking (they’ll look glossy and enticing). For a grown-up twist, try a sprinkle of flaky sea salt!

Side Dishes

This bread is a perfect breakfast treat paired with a hot cup of coffee or a frothy matcha latte. For a brunch spread, add a bowl of fresh berries and some Greek yogurt on the side—the tang plays beautifully with the sweet, chocolatey bread.

Creative Ways to Present

For a fun dessert, slice and grill the bread lightly, then top with a scoop of vanilla ice cream. If you’re making it for a crowd, slice the cooled loaf into cubes and serve as part of a sweet board with mini forks and extra chocolate for dipping. You can also make mini loaves or muffins for lunchboxes and picnics!

Make Ahead and Storage

Storing Leftovers

Store your leftover Chocolate Chip Zucchini Banana Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. The bread holds its moisture beautifully—if anything, it tastes even better the next day!

Freezing

This bread freezes like a dream. Once cooled completely, wrap individual slices or the entire loaf tightly in plastic wrap, then foil, and stash in the freezer. It will keep for up to two months—just defrost overnight at room temperature before serving.

Reheating

To reheat, pop slices in the microwave for 10-15 seconds or warm in the oven at 325°F, wrapped loosely in foil. You’ll get that “freshly-baked” warmth and the chocolate chips get delightfully melty.

FAQs

Can I use whole wheat flour instead of all purpose?

Absolutely! You can swap up to half of the all purpose flour with whole wheat for a nuttier flavor and a bit more nutrition. Just know it may make the loaf slightly denser—still delicious!

Do I need to peel the zucchini first?

No need to peel the zucchini. The skin is tender and will melt right into your bread. Just make sure to finely grate it and blot any excess moisture with a paper towel.

Can I use frozen bananas?

Frozen bananas work great—just let them thaw fully and drain any excess liquid before mashing and adding to your batter.

What kind of chocolate chips are best?

I love semi-sweet chocolate chips, but dark chocolate or even milk chocolate chips all work beautifully. Feel free to mix in some mini chips for extra gooey bits!

Can I make this recipe into muffins?

Yes, you can turn Chocolate Chip Zucchini Banana Bread batter into muffins! Just fill muffin tins about 3/4 full and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

Final Thoughts

If you’re looking for a bake that’s sure to win hearts, this Chocolate Chip Zucchini Banana Bread will deliver every single time. Give it a try, slice it thick, and watch how quickly it disappears—your kitchen might just become everyone’s new favorite spot!

Print