This Banana Zucchini Bread is a combination of two classic American recipes: banana bread and zucchini bread. I love this combination, and I’m sure you will too. This delicious quick bread is incredibly moist, tender, and filled with crunchy walnuts and a generous amount of chocolate chips. Awesome! Besides, it’s another great way to use up your bountiful zucchini harvest and ripe bananas sitting around.
The recipe is pretty simple to make and requires a few ingredients you may have on hand. So, the first step is the zucchini. For this recipe, I recommend grating rather than shredding them. Also, make sure to squeeze out any excess moisture. The rest of the work is quick and easy. You will need two bowls to combine dry and wet ingredients separately. Next, combine two bowls into one and mix to incorporate the two. Then fold in grated zucchini, chocolate chips, and walnuts and transfer to a loaf pan and bake. Once baked, let cool or serve warm with a smear of butter. Enjoy!
To make the Banana Zucchini Bread, you will need the following ingredients:
Preheat the oven to 350 °F.
In a bowl, combine 1 ½ cups all-purpose flour, ½ cup sugar, ½ teaspoon salt, ½ tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon.
In a separate bowl, whisk together 2 eggs, 1 cup mashed bananas, ½ cup olive oil or melted coconut oil, and 1 teaspoon vanilla extract.
Add the wet mixture to the dry ingredients and stir to combine. Don’t overmix.
Fold in 1 ½ cups grated zucchini, 1 cup chocolate chips, and ½ cup walnuts if using.
Spread the batter into a well-oiled loaf pan.
Bake for about 45 minutes or until the skewer inserted into the center comes out almost clean.
Let cool or serve warm and enjoy!
This delicious Banana Zucchini Bread is great for dessert, breakfast, or as an afternoon snack. Made it? Let us know in the comments below, and please don’t forget to tag a photo #cookmerecipes on Instagram so we can see it.
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