I’m sharing my Healthy Banana Zucchini Bread Recipe along with one simple pantry trick that puts ripe bananas and shredded zucchini to surprising use.
I never expected zucchini and banana to get along so well, but this Chocolate Chip Banana Zucchini Bread Recipe proves they do. I love the way mashed ripe bananas sneak into the batter, adding natural sweetness, while semisweet chocolate chips give it that guilty little bite you cant stop eating.
Its one of those recipes that looks simple but hides a few tricks, and you keep wondering how something so unassuming could be this addictive. Call it a Healthy Banana Zucchini Bread Recipe if you want, but honestly youll just want to bake it again tomorrow.
Ingredients
- Zucchini: adds moisture, fiber, mild veggy flavor, lowers overall sweetness a bit.
- Banana: natural sweetness, potassium, soft texture, binds crumbs, boosts banana flavor.
- Chocolate chips: add sweetness and richness, mostly sugar and fat, decadent bites.
- Flour: main structure, mostly carbohydrates, gives crumb and bulk to the loaf.
- Eggs: provide protein, bind ingredients, help rise, add some fat and richness.
- Sugar: granulated and brown add sweetness, moisture and a caramel hint from brown.
- Walnuts: optional crunch and healthy fats, adds texture and slight bitter note.
- Oil or butter: adds moisture, tender crumb, mostly fat, increases richness and shelf life.
Ingredient Quantities
- 1 1/2 cups all purpose flour (about 190 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 2 large eggs room temp
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- 1 to 1 1/2 cups grated zucchini (about 1 medium, unpeeled)
- 3/4 to 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans optional
How to Make this
1. Preheat oven to 350 F (175 C). Grease and flour a 9×5 inch loaf pan or line it with parchment, that way the bread wont stick.
2. In a medium bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg (optional). Set aside.
3. In a large bowl beat 2 large room temperature eggs, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Add 1/2 cup vegetable oil (or 1/3 cup melted butter) and 1 teaspoon vanilla extract and whisk until smooth.
4. Stir in 1 cup mashed ripe bananas (about 2 medium) to the wet mix, then fold in 1 to 1 1/2 cups grated zucchini (unpeeled is fine). If your zucchini looks very watery, press it gently in a towel or paper towel to remove a little excess moisture, dont squeeze it dry.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Dont overmix, batter will look slightly lumpy.
6. Fold in 3/4 to 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using. Reserve a few chocolate chips and nuts to sprinkle on top for a prettier loaf.
7. Transfer batter to the prepared pan, smooth the top and press the reserved chips/nuts into the surface.
8. Bake in the preheated oven about 50 to 60 minutes, start checking at 45 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
9. Let the loaf cool in the pan 10 to 15 minutes, then remove to a wire rack to cool completely before slicing so it sets up and slices cleaner.
10. Tip: measure flour by spooning it into the cup and leveling or use the 190 g weight for accuracy, use very ripe bananas for best sweetness and flavor, and this freezes great sliced or whole wrapped tight.
Equipment Needed
1. 9×5 inch loaf pan (greased and floured or lined with parchment)
2. Oven (set to 350 F)
3. Large mixing bowl and medium mixing bowl
4. Whisk or electric hand mixer for beating eggs and sugars
5. Silicone spatula and a wooden spoon for folding and scraping
6. Box grater for shredding the zucchini
7. Measuring cups and spoons, plus a kitchen scale if you want the 190 g accuracy
8. Fork or potato masher for the bananas and a clean towel or paper towels to blot excess zucchini moisture
9. Wire cooling rack and a toothpick or skewer to check doneness
FAQ
Chocolate Chip Zucchini Banana Bread Recipe Substitutions and Variations
- All purpose flour: Swap for a 1-to-1 gluten free flour blend (use same weight ~190 g). Or use whole wheat pastry flour 1:1 but expect a slightly denser, more “toasty” crumb.
- Sugars (granulated + brown): Replace with 1 cup coconut sugar 1:1 for a similar sweetness and deeper flavor. Or use 3/4 cup maple syrup for the combined sugars, but cut other liquid by 2 to 3 tablespoons and lower oven temp by 25°F to prevent overbrowning.
- Vegetable oil / melted butter: Use unsweetened applesauce 1:1 to cut fat — loaf will be moister and a bit denser. Or swap with plain Greek yogurt 1:1 for a tangy, tender crumb; you might lose a little richness.
- Chocolate chips / nuts: Swap chocolate chips for an equal amount of chopped dried fruit (raisins, cherries) for chewiness. For nut-free, use toasted sunflower or pumpkin seeds 1:1 for crunch.
Pro Tips
1) Measure flour by weight or spoon and level it, dont just pack the cup. Too much flour makes the loaf dry, and using 190 g will save you the guesswork.
2) If your zucchini looks soggy, grate it, let it sit a few minutes, then wrap in a clean towel and press out only the loose water. Dont squeeze it bone dry, you still want some moisture to keep the bread tender.
3) Use very ripe bananas, even overripe with brown spots, or roast them in foil at 375 F for 15 minutes to boost the sweetness and banana flavor. Less sugar will be needed when the bananas are super ripe.
4) Fold the batter gently and stop when you cant see streaks of flour, not when it looks perfectly smooth, overmixing makes it dense. Toss chocolate chips and nuts in a tablespoon of flour before folding if you want them to stay suspended instead of sinking.
5) Start checking for doneness at 45 minutes, a toothpick should come out with moist crumbs, not wet batter; if the top browns too fast, tent with foil for the last 10 to 15 minutes. Let the loaf cool fully before slicing so it sets up and slices clean.
Chocolate Chip Zucchini Banana Bread Recipe
I’m sharing my Healthy Banana Zucchini Bread Recipe along with one simple pantry trick that puts ripe bananas and shredded zucchini to surprising use.
12
servings
343
kcal
Equipment: 1. 9×5 inch loaf pan (greased and floured or lined with parchment)
2. Oven (set to 350 F)
3. Large mixing bowl and medium mixing bowl
4. Whisk or electric hand mixer for beating eggs and sugars
5. Silicone spatula and a wooden spoon for folding and scraping
6. Box grater for shredding the zucchini
7. Measuring cups and spoons, plus a kitchen scale if you want the 190 g accuracy
8. Fork or potato masher for the bananas and a clean towel or paper towels to blot excess zucchini moisture
9. Wire cooling rack and a toothpick or skewer to check doneness
Ingredients
1 1/2 cups all purpose flour (about 190 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
2 large eggs room temp
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil or 1/3 cup melted butter
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
1 to 1 1/2 cups grated zucchini (about 1 medium, unpeeled)
3/4 to 1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans optional
Directions
- Preheat oven to 350 F (175 C). Grease and flour a 9×5 inch loaf pan or line it with parchment, that way the bread wont stick.
- In a medium bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg (optional). Set aside.
- In a large bowl beat 2 large room temperature eggs, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Add 1/2 cup vegetable oil (or 1/3 cup melted butter) and 1 teaspoon vanilla extract and whisk until smooth.
- Stir in 1 cup mashed ripe bananas (about 2 medium) to the wet mix, then fold in 1 to 1 1/2 cups grated zucchini (unpeeled is fine). If your zucchini looks very watery, press it gently in a towel or paper towel to remove a little excess moisture, dont squeeze it dry.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Dont overmix, batter will look slightly lumpy.
- Fold in 3/4 to 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using. Reserve a few chocolate chips and nuts to sprinkle on top for a prettier loaf.
- Transfer batter to the prepared pan, smooth the top and press the reserved chips/nuts into the surface.
- Bake in the preheated oven about 50 to 60 minutes, start checking at 45 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Let the loaf cool in the pan 10 to 15 minutes, then remove to a wire rack to cool completely before slicing so it sets up and slices cleaner.
- Tip: measure flour by spooning it into the cup and leveling or use the 190 g weight for accuracy, use very ripe bananas for best sweetness and flavor, and this freezes great sliced or whole wrapped tight.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 102g
- Total number of serves: 12
- Calories: 343kcal
- Fat: 17.1g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 5.3g
- Monounsaturated: 7.4g
- Cholesterol: 31mg
- Sodium: 113mg
- Potassium: 168mg
- Carbohydrates: 42.8g
- Fiber: 2.1g
- Sugar: 26.3g
- Protein: 4g
- Vitamin A: 29IU
- Vitamin C: 2.8mg
- Calcium: 24mg
- Iron: 0.7mg
