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Super Moist Chocolate Chip Zucchini Banana Bread

chocolate chip zucchini banana bread - featured image
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A super moist and tender banana bread packed with grated zucchini and melty chocolate chips, perfect for a comforting snack or breakfast.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 to 1.5 cups grated medium zucchini, squeezed to remove excess moisture
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (135g) mini chocolate chips
  • Optional: a handful of chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  4. In a large bowl, mash the ripe bananas until mostly smooth with some lumps. Add the granulated sugar and brown sugar, then stir in the vegetable oil until combined.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Fold the grated zucchini gently into the wet mixture.
  7. Gradually add the dry ingredients to the wet ingredients, folding with a spatula just until no flour streaks remain. Do not overmix.
  8. Stir in the mini chocolate chips and, if using, the chopped nuts.
  9. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra chocolate chips on top.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Start checking at 55 minutes.
  11. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Use very ripe bananas for sweetness. Avoid overmixing to keep bread tender. Tent with foil if browning too quickly. Mini chocolate chips melt evenly and stay distributed. Bread can be frozen for up to 3 months.

Nutrition

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

Find it online: https://bitematrix.com/super-moist-chocolate-chip-zucchini-banana-bread-recipe-easy-homemade-snack/