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.
Prep Time10 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr15 minutesmins
Course: Baking, Bread
Cuisine: American
Keyword: Zucchini Banana Bread
Servings: 10servings
Calories: 388kcal
Author: Kellie
Cost: $5
Equipment
1 9 inch loaf pan
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1cupgrated zucchini
1cupmashed ripe bananaabout 1 1/2 bananas
1/4cup2% milk
1/4cupplain fat free Greek yogurt
2large eggs
2cupsall purpose flourI used Bob's Red Mill
1teaspoonbaking soda
1/2teaspoonkosher salt
1cupmini 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.