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If you can never decide between banana bread and zucchini bread, why choose? This zucchini banana bread combines the best of both into one incredibly moist loaf that’s packed with ripe bananas, fresh zucchini, and plenty of chocolate chips.
Table of Contents
- Ingredients You’ll Need
- Do You Peel Zucchini for Bread?
- How to Make Zucchini Banana Bread
- Do You Squeeze the Water Out of Zucchini?
- Should I Coat Chocolate Chips in Flour?
- Why Did My Zucchini Banana Bread Sink?
- Can I Make This Banana Zucchini Bread into Muffins?
- Variations
- Tips for the BEST Zucchini Banana Bread
- Can You Taste the Zucchini?
- Storage Tips
- Can You Freeze Zucchini Banana Bread?
- More Easy BANANA BREAD RECIPES:
- Watch How This Banana Zucchini Bread is Made…
- Chocolate Chip Zucchini Banana Bread Recipe
I’ll admit, I wasn’t always a zucchini bread fan. As a kid, I’d happily devour banana bread but usually passed on anything with zucchini. Then one day I decided to combine the two, add a generous handful of chocolate chips, and everything changed. Now this is one of the first recipes I make every summer when the garden starts overflowing.
Why You’ll Love This Zucchini Banana Bread
- The perfect way to use ripe bananas and fresh zucchini
- Ultra moist thanks to the banana and zucchini
- Loaded with melty chocolate chips
- Easy one-bowl quick bread
- Great for breakfast, snacks, or dessert
- Freezer-friendly
- Kid-approved
- Stays soft for days
Ingredients You’ll Need
This easy zucchini banana bread uses pantry staples plus fresh zucchini and ripe bananas to create the softest, most flavorful loaf.
- Flour: Gives the bread structure while keeping it tender.
- Baking Soda: Helps the bread rise and gives it a tender crumb.
- Baking Powder: Provides extra lift so the loaf bakes up light instead of dense.
- Cream of Tartar: Adds acidity to activate the baking soda while giving the bread a softer texture.
- Salt:
- Canola Oil: Keeps the bread moist for days.
- Granulated Sugar: Sweetens the batter while helping create a tender crumb.
- Egg: Binds everything together and adds richness.
- Mashed Banana: Use overripe bananas for the sweetest flavor and softest texture.
- Grated Zucchini: Adds moisture without making the bread taste like vegetables.
- Chocolate Chips: Add little pockets of melty chocolate throughout every slice.
Do You Peel Zucchini for Bread?
Nope! Leave the peel on. The skin softens completely as the bread bakes, adds extra nutrients, and saves time. Just wash the zucchini well before grating.
How to Make Zucchini Banana Bread
- Mix the Dry Ingredients: Whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
- Mix the Wet Ingredients: In the bowl of a standing mixer, whisk together the egg, sugar, and oil. Whisk the grated zucchini into the egg mixture.
- Combine the Batter: Add in a little of the flour mixture, followed by some of the mashed banana. Continue alternating between the two until everything is added to the batter.
- Fold in the Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Turn the batter into a loaf pan and bake until done.
Do You Squeeze the Water Out of Zucchini?
It depends on your zucchini. If it’s especially large or watery, gently squeeze out some moisture with a clean towel. Smaller summer zucchini usually don’t need much squeezing.
Should I Coat Chocolate Chips in Flour?
You don’t have to, but tossing them with a teaspoon of flour helps keep them from sinking to the bottom of the loaf.
Why Did My Zucchini Banana Bread Sink?
If your zucchini banana bread sank in the middle, don’t worry—it usually comes down to one of these common baking mistakes:
- The baking powder or baking soda was old.
- The batter was overmixed.
- Too much banana or zucchini added extra moisture.
- The loaf was underbaked.
Can I Make This Banana Zucchini Bread into Muffins?
Yes, this batter makes great muffins! You will follow the directions as written filling the cups of a muffin tin (use liners if you want) about 2/3 full. Bake at 350 degrees F for 18-22 minutes.
Variations
This zucchini banana bread is delicious just as written, but it’s also easy to customize with your favorite mix-ins and flavors.
- Add chopped walnuts or pecans.
- Use dark chocolate chips.
- Swap mini chocolate chips.
- Add cinnamon.
- Sprinkle coarse sugar over the top.
- Add peanut butter chips.
Tips for the BEST Zucchini Banana Bread
- Use bananas with lots of brown spots.
- Finely grate the zucchini.
- Gently squeeze excess moisture from the zucchini.
- Don’t overmix.
- Use light-colored loaf pans.
- For bakery-style domes: Spray your loaf pan, then wipe the top inch of the sides clean. This helps the batter grip the pan as it rises, creating beautifully domed muffins.
- Let cool before slicing.
- Not a banana fan? I recommend checking out our recipe for Chocolate Chip Zucchini Bread.
Can You Taste the Zucchini?
Not at all. Zucchini has a very mild flavor and mostly adds moisture. If you didn’t know it was there, you’d probably never guess.
Storage Tips
Store tightly covered at room temperature for 2 days or refrigerate for up to 1 week.
Freeze whole loaves or individual slices for up to 3 months.
Warm slices in the microwave for 10–15 seconds before serving.
Can You Freeze Zucchini Banana Bread?
Zucchini banana bread freezes well. It can remain frozen for two to three months if properly wrapped. I would suggest that you double-wrap it tightly in plastic wrap, then in foil. When you decide to thaw the bread, just remove the foil, but leave the plastic wrap on until it is completely thawed.
This zucchini banana bread with chocolate chips is one of those recipes that makes me look forward to zucchini season every year. It’s soft, incredibly moist, filled with chocolate chips, and the perfect way to use up both ripe bananas and fresh garden zucchini. Bake one loaf to enjoy now and tuck another into the freezer—you’ll thank yourself later.
More Easy BANANA BREAD RECIPES:
- The BEST Banana Bread Recipe
- Banana Bread with Sour Cream
- White Chocolate Banana Bread
- Pumpkin Banana Bread
- Peanut Butter Banana Bread
Watch How This Banana Zucchini Bread is Made…
Chocolate Chip Zucchini Banana Bread
Ingredients
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 ¼ teaspoon Cream of Tartar
- ½ teaspoon Salt
- ½ Cup Canola Oil
- ⅔ Cup Granulated Sugar
- 1 Large Egg, slightly beaten
- 1 Cup Mashed Banana, (not pureed), about 2 large bananas
- 1 Cup Finely Grated Zucchini, about 1 zucchini
- 1 ½ Cups Chocolate Chips, (any kind)
Instructions
- Preheat an oven to 350 degrees F and grease a bread pan (not a large pan – see note).
- In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.2 Cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, 1 ¼ teaspoon Cream of Tartar, ½ teaspoon Salt
- In the bowl of a mixer, add the canola oil and sugar.½ Cup Canola Oil, ⅔ Cup Granulated Sugar
- Add the egg and mix again.1 Large Egg
- Dump in the zucchini and mix on medium speed until everything is evenly combined.1 Cup Finely Grated Zucchini
- Starting and ending with the flour, add a little flour while the mixer is running on low.
- Next add a little mashed banana and continue to alternate until the last of the flour is added.1 Cup Mashed Banana
- Fold in the chocolate chips and pour into a greased bread pan. *See note below for instructions to make muffins.1 ½ Cups Chocolate Chips
- Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.
- Allow to cool before slicing, then serve warmed up with a little butter.
Recipe Notes
- Note that lighter bread pans provide better results than the dark pans.
- To make muffins, fill the greased muffin tin cups about 2/3 full (use liners if you want) and bake at 350 degrees for 18-22 minutes. It will make about 18 muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Couldn’t find my light loaf pan, so I used my dark one. And even though I used the less ideal pan, this loaf came out so great! Nice flavor, great texture, well-balanced. I will definitely be using this recipe from now on. My first attempt was the I Am Baker recipe, and I don’t recommend that one to anyone. Very oily and lacking in flavor.
Thank you so much Angie!! I’m so glad you enjoyed this recipe!
As a holistic nutritionist, I IMPLORE people to use healthy oils in their baking products. They work as good or better as seed oils, which are deadly for the heart and body because they cause massive inflammation (the root of all disease!). For this recipe, consider subbing unflavored (refined) organic coconut oil (melted). Your bread will be ubermoist, and delicious! You can also use full flavored (unrefined) organic coconut oil is you want a light, nutty flavor (I promise, it won’t overwelm your end result). I use coconut oil for brownies, cakes.. everything! Use equal parts coconut oil for whatever the recipe is calling for. It may feel a little more soft/squishy when it comes out of the oven, but as soon as the item reaches room temp, the coconut oil becomes a solid again and stays that way. This is a “for real” heart healthy way to ” have your cake and eat it too!”. Try it! You’ll never go back to dangerous seed oils.
Ps… coconut oil melted easily in the microwave and you can buy it just about anywhere, including Amazon.
Thank you for the feedback and information Wendy! I’m never opposed to making healthier choices!
Can you make this in a 8×8 pan
Hi Brenda! Yes, absolutely! The baking time will be about 35-40 minutes.
Oh my Goodness!!! This is the best tasting chocolate chip zuchini banana bread I have ever had!! I used my ninja to blend up the zuchini and followed the recipe to a T. I think this is going to be a family favorite!! Thank you for sharing!!
Can you substitute the zucchini with a garden squash?
Yes, that should be fine! Be sure to peel it and remove the seeds if there are any. Enjoy!
I made this yesterday with zucchini from my garden. It was so delicious! My family loved it! I wish I could share a picture because it was beautiful!
Yay! Thank you so much Kim! This is a hit all summer with my family too!
My daughter calls these heaven sent muffins, very yummy!!
You’re daughter is smart! I love it!
Can I omit the cream of tartar?
Yes.