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Ultimate Moist Chocolate Chip Zucchini Banana Bread

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This incredibly moist and tender quick bread combines ripe bananas and grated zucchini with melty chocolate chips for a perfectly sweet treat. It’s a foolproof recipe that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • 1 cup grated zucchini (from 1 medium zucchini)
  • 2 cups all-purpose flour (240g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed brown sugar (50g)
  • ½ cup unsalted butter, melted (113g)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips (175g), plus 2 tablespoons for topping
  • Optional: ½ cup chopped walnuts or pecans, ¼ cup shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a large bowl, mash bananas with a fork until smooth (a few lumps are fine).
  4. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and glossy.
  5. Fold in the squeezed zucchini until evenly distributed.
  6. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  7. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain.
  8. Reserve 2 tablespoons of chocolate chips for topping. Fold remaining chocolate chips into the batter gently.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  10. Bake on middle rack for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  11. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t skip squeezing the zucchini—it prevents a soggy loaf. Use a kitchen scale for flour for best results. Room temperature eggs incorporate better. Let bread cool completely before slicing to avoid a gummy texture. Bread tastes even better on day two. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini banana bread, chocolate chip banana bread, moist banana bread, easy banana bread, zucchini bread, quick bread

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