Chocolate Chip Zucchini Bread-This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition!
You guys LOVE my chocolate chip banana bread so I thought it was time I came up with a chocolate chip zucchini bread recipe for you to enjoy. Ok, I was being a little selfish because I really wanted to eat chocolate chip zucchini bread, but I knew you would love it too, so it’s a win-win for everyone! I have to say I hit a home run with this recipe. This chocolate chip zucchini bread is perfection!
The chocolate chips in this zucchini bread are just enough to entice even the pickiest of eaters without being chocolate overload! The way they melt throughout the loaf while baking makes for a really delicious quick bread that I think you’ll be making over and over again. I think you’ll love how easy this one is to make…and you’ll love it even more once you take your first warm bite!
Banana Zucchini Bread (with Chocolate)
There are a few things you can do to make sure you get the BEST zucchini bread possible! Here are all my tried-and-true tips for making your best loaf yet:
While semi-sweet chocolate chips are a crowd favorite for adding into zucchini bread, don’t be afraid to mix it up and try some other additions!
Once cooled, you’ll want to wrap your loaf in plastic wrap and store it on the counter for up to four days! It will last longer in the refrigerator, but refrigerating the bread can also dry it out. I prefer to store it at room temperature and let’s be honest, a loaf never lasts four days. We usually devour the entire loaf in one or two days:)
Real Deal Chocolate Chip Zucchini Banana Bread — Honey Street
You can also freeze your zucchini bread! Freeze the cooled zucchini bread in a freezer-safe Ziploc bag with all the air removed for up to three months. Wrapping in plastic wrap then foil also works well for freezing. Pro tip-freeze slices of zucchini bread! This allows you to grab one slice at a time, let it come to room temperature, and enjoy. You could also warm it in the toaster oven–yum!
This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition!
Calories: 301 kcal , Carbohydrates: 42 g , Protein: 4 g , Fat: 13 g , Saturated Fat: 8 g , Cholesterol: 50 mg , Sodium: 241 mg , Potassium: 201 mg , Fiber: 2 g , Sugar: 26 g , Vitamin A: 395 IU , Vitamin C: 7.2 mg , Calcium: 73 mg , Iron: 1.5 mg
The Best Chocolate Chip & Zucchini Banana Bread
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!For one, it’s FRIDAY and you guys know me, my mom always taught me that all Friday’s require a little chocolate. Two, we had a really long week of filming new recipe videos and it’s totally left me (and my brother Kai who films and edits all of HBH’s videos) just a little beat. And three, as many of you know, my grandma is not doing well and it’s been really hard for everyone. Things are pretty sad over here and I can’t deny it’s an extremely hard time right now.
Thank you all again for the continued kind words. It means so much, especially to my mom who I know appreciates the kindness and love you guys are sending. I think we’re all just trying to keep our heads up and be there for each other as best as we can. It’s really all we can do.
One of things I do when I’m sad or stressed is bake. I wish I was baking up a fresh loaf of this zucchini banana bread today, but even just being able to share the recipe with you guys excites me.
Chocolate Chip Zucchini Bread (& Muffins)
So. in trying to keep things positive, let’s chat banana bread…with chocolate chips, because let’s be real, is there really another way to bake up banana bread?
First though, how do you guys feel about banana bread? I think it’s one of those foods you either love or hate. I have loved banana bread for as long as I can remember. When I first got into cooking as a teen, I’d make banana bread for mom as a healthier dessert and the two of us would eat it warm, straight outta of the pan with a side of cold milk…probably while huddling next to the oven at the same time because mom and I are almost always cold. <–clearly a mother and daughter duo, huh?
Anyway, for as many loaves of banana bread as I have baked (see this ricotta banana bread, this toasted coconut banana bread, and this almond butter banana bread), I’ve never baked up one quite like this.
Gluten Free Zucchini Banana Bread
I mean, hello to that olive oil and that zucchini. I know, kind of weird ingredients, but for as weird as those two ingredients sound, trust me when I say, you’re going to love this healthier banana bread.
The olive oil adds a fruitiness that is so subtle, but yet so delicious. It’s a little different, but it mostly just adds a slight touch of fruity sweetness that’s really nice, especially with the chocolate chips!
Well, you barely even notice it’s there. It mostly just adds moisture to the bread, and a little texture that is also surprisingly nice. Plus, it’s a great way to use up all that zucchini that seems to be just about everywhere right now, plus get a serving of vegetables in, all while eating something sweet. Um? OK. Cool.
Mom's Famous Chocolate Chip Banana Bread Recipe
The other ingredients are pretty basic banana bread staples: over ripe bananas, eggs, flour, etc. I did use maple syrup as my sweeter and whole wheat flour to keep the bread nice and healthy for us all.
As I mentioned, mom and I like to eat banana bread warm outta of the pan, but this banana bread will stay delicious and moist for days (it’s that zucchini, I swear it might be the secret to keeping all baked goods extra moist). Warm or cold, this bread is so good…I’m pretty sure the first time you make this won’t be your last .This easy zucchini banana bread is studded with chocolate chips and packed with flavor! Enjoy it warm from the oven, or freeze a loaf for later!
Spray your bread pans with cooking spread and then take a paper towel and wipe the spray off the top inch of the pan, all the way around. This will help the batter “catch” the side of pan and then poof up in the middle. Your loaf will be both gorgeous and delicious!
Gluten Free Chocolate Banana Zucchini Bread — Worthy Pause
Did you ever play school when you were growing up? I totally did and I was pretty darn sure I was going to grow up to be a teacher. I didn’t. But I did grow up to be a banana bread lover. Not sure what that has to do with being a teacher, but it’s the truth.
Zucchini bread on the other hand, gross. I did not like the texture as a kid at all. I refused to eat it, which must have been so much fun for my parents. And then I slowly forgot about it until I became a food blogger. If there’s one thing pinterest doesn’t need more of it’s quick bread recipes, so obviously I chose to give you all one.
Not true? Well, either way I decided it was high time I tried this whole zucchini bread thing again and guess what, I was a total chicken about it. I mean, I couldn’t just jump in right? I’m a toe dipper in the pool for heaven’s sake! I needed a slow start so what better thing to try than a chocolate chip zucchini banana bread? And guess what? It’s so blasted delicious I’m going to try a zucchini bread tomorrow. All by myself. If I hate it, I’ll give it away to the neighbors, ha!
Chocolate Chip Zucchini Banana Bread
The most common reason forzucchini breadand other quickbreads(andcakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits.
An excessive amount of baking powder in a banana or zucchini bread recipe can also cause the dough to rise very quickly and then fall in the center when the resulting air pockets collapse.If you use baking powder or baking soda that has aged, it may lose effectiveness.
Excess moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft.Use bananas that are overripe and soft, but not mushy.The softer bananas get, the
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