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Moist Homemade Banana Zucchini Chocolate Chip Bread

banana zucchini chocolate chip bread - featured image
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A moist, tender banana bread with the subtle addition of zucchini and melty chocolate chips, perfect for breakfast or a snack. This easy recipe balances sweetness and moisture for a comforting homemade treat.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, grated and squeezed to remove excess water (about 1 cup)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and optionally line with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place grated zucchini in a clean towel or paper towels and gently squeeze out excess water to yield about 1 cup.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In another bowl, mash the bananas until smooth. Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until blended.
  5. Gently fold the grated zucchini into the wet mixture until evenly distributed.
  6. Pour the dry ingredients into the wet ingredients and fold together gently with a rubber spatula just until combined. A few lumps are okay; do not overmix.
  7. Fold in the chocolate chips carefully to keep them intact.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake on the center rack for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. Tent with foil if the top browns too fast.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Squeeze excess water from zucchini to avoid sogginess. Fold in chocolate chips gently to keep pockets of melted chocolate. Use very ripe bananas for best sweetness and moisture. Tent with foil if top browns too quickly. Let bread cool at least 15 minutes before slicing. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. For gluten-free, substitute flour with a 1-to-1 gluten-free baking blend.

Nutrition

Keywords: banana bread, zucchini bread, chocolate chip bread, moist banana bread, easy banana bread, homemade bread, breakfast bread, snack bread

Find it online: https://pokirecipes.com/moist-homemade-banana-zucchini-chocolate-chip-bread-recipe-easy-and-delicious/