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Moist Banana Zucchini Chocolate Chip Loaf

moist banana zucchini chocolate chip loaf - featured image
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A simple, one-bowl recipe that combines ripe bananas and shredded zucchini for a moist, tender loaf with melty semi-sweet chocolate chips. Perfect for breakfast or a snack, this loaf stays soft for days and is easy to make with pantry staples.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 medium fresh zucchini, shredded and squeezed
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150 grams)
  • ⅓ cup vegetable oil (80 ml), can substitute melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (175 grams)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Set aside.
  2. Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  3. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth but still a bit chunky.
  4. Add the squeezed zucchini to the bananas and stir to combine gently.
  5. Mix in the sugar and vegetable oil until the mixture looks smooth and glossy.
  6. Beat in the eggs one at a time, followed by the vanilla extract.
  7. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  8. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid over-mixing; a few streaks of flour are okay.
  9. Fold in the chocolate chips, distributing them evenly through the batter.
  10. Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula.
  11. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Start checking at 50 minutes to avoid overbaking.
  12. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid soggy loaf. Do not overmix after adding flour to keep bread tender. Use room temperature eggs and bananas for better texture. Cover loaf with foil if top browns too fast. Save some chocolate chips to sprinkle on top before baking for extra melty pockets.

Nutrition

Keywords: banana bread, zucchini bread, chocolate chip loaf, moist banana bread, easy breakfast loaf, one-bowl recipe, zucchini banana bread

Find it online: https://emmaoven.com/moist-banana-zucchini-chocolate-chip-loaf-easy-one-bowl-recipe-for-breakfast/