Simple Zucchini Banana Chocolate Chip Bread Recipe Easy One-Bowl No Mixer Needed
A moist, easy one-bowl quick bread made with ripe bananas, grated zucchini, and chocolate chips.
Equipment
- 1 9x5-inch loaf pan
- 1 large mixing bowl
- 1 Whisk
- 1 spatula or wooden spoon
- 1 box grater for the zucchini
- 1 wire rack for cooling
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
Wet ingredients
- 2 ripe bananas mashed
- 2 large eggs
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup zucchini grated and lightly squeezed dry
- 3/4 cup semisweet chocolate chips plus extra for topping if desired
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the eggs, brown sugar, granulated sugar, oil, and vanilla. Whisk until glossy and well combined.
- Stir in the grated zucchini. If it seems very wet, lightly squeeze out some moisture first.
- Add the flour, baking soda, baking powder, cinnamon, and salt to the bowl. Fold gently just until no dry streaks remain.
- Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth the top. Add extra chocolate chips on top if desired.
- Bake for 50 to 55 minutes, until golden brown and a tester inserted near the center comes out with a few moist crumbs but no wet batter.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor. Lightly squeeze the zucchini only if it seems very wet. Do not overmix the batter, and cool the loaf completely before slicing for the neatest texture.