Print

Moist Chocolate Chip Zucchini Banana Bread Recipe with Double Texture

moist chocolate chip zucchini banana bread - featured image
Print Recipe

A moist and tender banana bread enhanced with shredded zucchini and melty chocolate chips, offering a delightful double texture with a subtle earthiness and cozy warmth.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • Optional: ½ cup chopped toasted walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred 1 cup of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, mash the bananas until smooth but slightly chunky. Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until well combined and glossy.
  5. Fold the squeezed zucchini into the wet mixture evenly.
  6. Add the dry ingredients to the wet ingredients in two additions, folding gently after each to avoid overmixing. The batter should be thick but moist.
  7. Fold in the chocolate chips and, if using, the toasted chopped nuts.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Avoid overmixing batter to prevent dense texture. Tent with foil if top browns too quickly. Let bread cool completely before slicing for best texture. For gluten-free, substitute flour with gluten-free blend and add extra egg or flaxseed meal. For vegan, use flax eggs and coconut oil, and dairy-free chocolate chips.

Nutrition

Keywords: banana bread, zucchini bread, chocolate chip bread, moist bread, easy baking, quick bread, double texture, healthy banana bread

Find it online: https://bitefuljoy.com/moist-chocolate-chip-zucchini-banana-bread-recipe-with-double-texture/