{"id":15198,"date":"2026-08-28T12:42:43","date_gmt":"2026-08-28T16:42:43","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=15198"},"modified":"2026-08-28T12:42:44","modified_gmt":"2026-08-28T16:42:44","slug":"chocolate-chip-zucchini-banana-bread","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/chocolate-chip-zucchini-banana-bread\/","title":{"rendered":"Banana Zucchini Chocolate Chip Bread: One Bowl Recipe"},"content":{"rendered":"\n

This banana zucchini chocolate chip bread is devilishly good \u2014 a moist zucchini banana bread packed with melty chocolate chips, leftover bananas, and fresh zucchini, all with no added oil or butter!<\/em><\/p>\n\n\n\n

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I could have titled this recipe in lots of ways. For instance, I could have gone with…<\/p>\n\n\n\n

Gloriously Melty Chocolate Chips Everywhere Bread,<\/p>\n\n\n\n

or You’d Never Believe There are Vegetables (and Fruit!) Hidden Inside Bread,<\/p>\n\n\n\n

or I Will Never Use Zucchini Any Other Way Again Bread.<\/p>\n\n\n\n

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Side note: For the life of me, I still have not mastered the art of taking the bread out of the oven at just the right time! See that big crack down the middle? I’d estimate I took it out about 5 minutes too soon. Always trust your toothpick test \u2014 you want moist crumbs, not wet batter!<\/em><\/p>\n\n\n\n

Why You’ll Have Mad Love for This Chocolate Chip Zucchini Banana Bread<\/h2>\n\n\n\n

Okay so, can we talk about how this is genuinely the perfect way to use up summer zucchini AND overripe bananas at the same time?! I have mad love for a recipe that solves two problems at once. If you’ve been eyeing other chocolate chip zucchini bread recipes<\/a> or classic banana bread recipes<\/a>, trust me \u2014 this chocolate chip zucchini banana bread is the mashup you didn’t know you needed. It’s an easy quick bread that uses simple ingredients you probably already have, and the end result is absolutely dreamy. We’re talking tender zucchini bread with a moist texture, dark chocolate chips in every single bite, and that gorgeous golden crust. Be still my heart!<\/p>\n\n\n\n

All About the Chocolate Chips (Obviously)<\/h2>\n\n\n\n

One of my favorite parts of this banana zucchini chocolate chip bread was \u2014 shockingly \u2014 the chocolate chips. No surprises there \ud83d\ude04. You can use any chocolate chips you’d like, but I’m very partial to dark chocolate chips, like 60% cacao bittersweet chips by Ghirardelli. They get so gooey and melty inside the loaf, kind of like a cross between your favorite banana bread and a chocolate cake. I literally can’t even. And yes, of course you can slather melted butter on top<\/em> of a warm slice alongside all that melty chocolate, because anything less would be downright uncivil.<\/p>\n\n\n\n

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No Oil, No Problem \u2014 How This Recipe Works<\/h2>\n\n\n\n

Another awesome thing about this chocolate chip banana zucchini bread is that it has NO vegetable oil or melted butter in the batter! I simply tweaked my mom’s classic chocolate chip banana bread<\/a>. We discovered ages ago that her recipe doesn’t really NEED the oil, so most of the time we skip it altogether. I was nervous that adding shredded zucchini would bring too much moisture \u2014 because zucchini has a ton of moisture \u2014 so I decided against the oil entirely. And voila! The grated zucchini and overripe bananas keep every single slice perfectly moist without any extra fat. You can even swap in greek yogurt or a splash of maple syrup if you want less sugar and a little tang. So good!<\/p>\n\n\n\n

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Tips for the Best Results With Extra Zucchini<\/h2>\n\n\n\n

If you want the best results with this chocolate zucchini banana bread, here are my favorite tips! First: squeeze that excess moisture out of your grated zucchini. Use a paper towel or a clean dish towel to press out the excess water \u2014 too much moisture in quick breads is the enemy of a properly set loaf. Use the large side of a box grater for thicker shreds that add great texture, or the small side of a box grater for a more invisible finish. Second: don’t over-mix! Use a gentle stirring motion when combining the wet ingredients into the flour mixture in your large bowl \u2014 no hand mixer needed. Over-mixing develops too much gluten and makes the bread tough. Third: measure your flour correctly in a measuring cup so you don’t add too much flour, which dries everything out. Spoon and level, friends!<\/p>\n\n\n\n

Flour Options and Fun Swaps<\/h2>\n\n\n\n

This recipe uses all-purpose flour \u2014 purpose flour adds structure to the loaf and keeps it from falling apart \u2014 but honestly, there are so many fun ways to mix it up! Whole wheat flour or whole wheat pastry flour (Bob’s Red Mill makes a great one!) adds a lovely taste of whole grain flour without making the loaf dense. For gluten-free folks, a purpose gluten-free flour blend works beautifully as a swap. You could also experiment with a small amount of almond flour or coconut flour, though coconut flour absorbs a lot of liquid, so proceed carefully there. I’ve even seen vegan breads made with coconut oil instead of butter that turn out fabulous! Just make sure all your ingredients are at room temperature before you start, add brown sugar and vanilla extract to your wet ingredients in a separate bowl or medium bowl, then combine everything. Pop the batter into a prepared loaf pan lined with parchment paper and bake. Check the full recipe card below for exact measurements! Once it cools, store single slices in an airtight container or a plastic bag at room temperature for a couple days, or pop the whole loaf in a freezer-safe container for up to three months. This is a great recipe for extra zucchini all summer long, and next time you have leftover bananas going spotty on the counter, THIS is your sign. \ud83c\udf4c Also try my Triple Chocolate Zucchini Muffins<\/a> and Cinnamon Swirl Quick Bread<\/a> if you’re on a quick bread recipes kick \u2014 you will not regret it!<\/p>\n\n\n\n

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