Hello, healthyish! Zucchini Banana Bread with Chocolate Chips

Fresh zucchini brings impressive health benefits to this decadently satisfying bread. Recipe below.

I’M NOT GOING TO GO INTO HOW WE HAPPENED TO COME INTO POSSESSION OF A GIGANTIC ZUCCHINI. A big, fat, smug zucchini the size of a healthy, lively newborn. (A healthy, lively newborn happened to be on hand for comparison.) I just want to say that, when you and your friends are planning your personal gardens next spring, you should collectively agree that only one of you—just one—should be the designated zucchini grower. That will still mean dozens of zucchinis in your culinary future, but at least you won’t end up with more zucchinis than all of you, along with everyone else in your neighborhood, could possibly consume. One delicious way to consume at least some of the zucchini overload is this Zucchini Banana Bread with Chocolate Chips.

Arriving at this recipe was a quick, fun process. Our daughter and son-in-law mentioned the grim presence of the giant zucchini taking up a lot of real estate in their refrigerator. Maybe, they said, we could make a zucchini bread? I asked if we could maybe throw in the very ripe banana I’d seen sitting in their kitchen. And Laurel added, can we also throw in some chocolate chips? Yes, yes and yes! The next morning, we made it so. This recipe is easy to assemble and results in a delicious loaf that stays moist for days.

Zucchini Banana Bread with Chocolate Chips falls into a category we call healthyish. Zucchini is rich in many nutrients and high in antioxidants. It contains both soluble and insoluble fiber, helping promote healthy digestion. It may reduce blood sugar levels, improve heart health and even strengthen your vision. Check out Healthline’s 12 Health and Nutrition Benefits of Zucchini for more insights. And the bread itself uses olive oil instead of butter, and not too much sugar. It’s also quite satisfying, so you’re not likely to overindulge. You’re still likely to have a fair amount of giant zucchini on hand, but you can always make another.

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Zucchini Banana Bread with Chocolate Chips

Fresh zucchini brings impressive health benefits to this decadently satisfying bread.

Course Bread, Dessert, Snack

Servings 10 to 12 slices

Equipment

• A 9x5 loaf pan

Ingredients

• 1-1/2 cups grated zucchini
• 1 cup or so mashed ripe banana (about 2 bananas)
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup olive oil, plus more for the pan
• 1-1/2 cups unbleached white flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 3/4 cup semi-sweet chocolate chips

Instructions

• First, grate the zucchini. Use the medium shredder side of the grater, not the tiny star or coarse sides. Immediately pile all the grated zucchini onto a lint-free cotton kitchen towel or tea towel, then fold the cloth over it all and press out the water. If the zucchini is very wet, you may need to hold the towel over the sink and wring it out. Set the zucchini aside, still in the towel.
• In a small bowl, mash the banana. Add in the two eggs, the vanilla extract, and 1/2 cup olive oil, and whisk together until uniformly combined.
• Preheat the oven to 350ºF. Prepare the loaf pan. Oil it generously, then line with parchment paper, leaving overhanging flaps of paper for lifting the bread out of the pan. Oil the paper too.
• Next, mix together the dry ingredients. Put the flour, salt, sugar, baking soda, baking powder and nutmeg in a medium bowl and stir together with a balloon whisk or a fork. Give the banana mixture another stir in case it has separated, then pour it into the dry ingredients and quickly stir it all together, with a large wooden spoon. Pour in the chocolate chips and grated zucchini and stir again until everything is evenly distributed.
• Finally, scrape the batter into the loaf pan. Bake for about 50 minutes. To test for readiness, insert a thin knife or cake tester near the center. If it comes out with melted chocolate mixed with batter, it's not done. It's ready when the tester emerges with just a bit of melted chocolate and no sign of batter.
• Put the pan on a rack and let the bread cool completely before turning it out and slicing it. If you and your flock don't devour this entirely on the first day, the bread may be stored in the refrigerator, well wrapped, for up to a week.