Description
Moist, flavorful, and packed with delicious chocolate chips, this Chocolate Chip Zucchini Banana Bread is the ultimate comfort snack. With a healthy twist from zucchini and the natural sweetness of ripe bananas, this easy bread is perfect for breakfast, dessert, or a midday snack!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 cup grated zucchini
- 1 cup mashed ripe banana (about 1 1/2 bananas)
- 1/4 cup 2% milk
- 1/4 cup plain fat-free Greek yogurt
- 2 large eggs
- 2 cups all-purpose flour (recommended: Bob’s Red Mill)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Lightly coat a 9×5 inch loaf pan with cooking spray for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, beat the sugar and softened butter on medium speed until fluffy. Reduce speed to low and add grated zucchini, mashed banana, milk, Greek yogurt, and eggs, mixing until smooth and combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: On low speed, slowly add the dry ingredients to the wet mixture. Beat until just blended; avoid overmixing.
- Add Chocolate Chips: Fold in mini chocolate chips until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Notes
- For best results: Squeeze excess moisture from zucchini if it seems too watery.
- Storage: Wrap in plastic wrap or store in an airtight container for up to 3 days at room temperature.
- Freezing: Freeze slices or the entire loaf for up to 3 months. Thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour