Chocolate Chip Zucchini Banana Bread Recipe
Sweetly spiced zucchini banana bread studded with chocolate chips is one of the BEST Quick Bread recipes you'll ever make. Tender, moist and fabulous.
Servings: 10 servings
Cost: $5
Equipment
- 1 9 inch loaf pan
Ingredients
- 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 I used Bob's Red Mill
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the zucchini, banana, milk, greek yogurt and eggs mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
- Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes on a wire rack.
- Remove from pan and cool on rack.
Notes
Zucchini Banana Bread will last up to 5 days wrapped in plastic wrap and stored at room temperature.
Zucchini Banana Bread can be wrapped in plastic wrap and frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 0g | Calories: 388kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 288mg | Potassium: 294mg | Fiber: 3g | Sugar: 32g | Vitamin A: 245IU | Vitamin C: 4.2mg | Calcium: 42mg | Iron: 2.9mg