Today’s the day! The day my sad browning bananas on the counter fulfilled their prophecy and became a glorious loaf of Chocolate Chip Banana Zucchini Bread. Now say that five times fast 😜 In all seriousness, I always want to find new ways to use up over-ripe bananas, and this one is to die for! Even better that it also uses up some of my zucchini stash 🙂 This crave-worthy loaf is the perfect addition to your brunch menu, or the perfect pick me up after a long day.
INGREDIENTS
- 1 1/2 cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Bananas, or 3 small
- 2/3 cup Sugar
- 1/2 cup Canola or Vegetable Oil
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 1/2 cups Zucchini, grated (about 1 zucchini)
- 1 1/2 cups Chocolate Chips
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mash the bananas, then add in the sugar, oil, egg, and extracts. Mix to combine.
Fold in the zucchini
Gradually fold in the flour mixture until just combined.
Gently fold in the chocolate chips.
Pour batter into the prepared pan and bake for 50 – 65 minutes until golden brown. The toothpick test can be tricky because of the melting chocolate, so I recommend baking until the internal temperature reaches 200 degrees. NOTE: If the outside is browning too quickly, cover the top with aluminum foil and continue baking.
Let the loaf cool in pan and just try not to eat the whole thing before your guests arrive 🙂 Chocolate Chip Banana Zucchini Bread for the win!
If you’d like to add in some nuts, I would recommend adding 1/2 cup chopped walnuts, and reducing the amount of chocolate chips to 1 cup.
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Chocolate Chip Banana Zucchini Bread
Ingredients
- 1 1/2 cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Bananas or 3 small
- 2/3 cup Sugar
- 1/2 cup Canola or Vegetable Oil
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 1/2 cups Zucchini grated, about 1 zucchini
- 1 1/2 cups Chocolate Chips
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, mash the bananas, then add in the sugar, oil, egg, and extracts. Mix to combine. Fold in the zucchini.
- Gradually fold in the flour mixture until just combined. Gently fold in the chocolate chips.
- Pour batter into the prepared pan and bake for 50 - 65 minutes until golden brown. The toothpick test can be tricky because of the melting chocolate, so I recommend baking until the internal temperature reaches 200 - 210 degrees. If the outside is browning too quickly, cover the top with aluminum foil and continue baking.
- Let cool in pan.
- NOTE: If you would like to add nuts, I recommend adding 1/2 cup of chopped walnuts, and reducing the amount of chocolate chips to 1 cup.
