Go Back
Print Pin

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.