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Banana Zucchini Bread

Updated: Feb 18, 2020

A key banana bread with a healthy twist and sprinkle of chocolate chips.

For as long as I can remember, we have always had some type of banana bread ready to snack on in the kitchen. Many, many school nights I would come down the stairs and find my mother mashing up leftover bananas to make a loaf, both for the family and also simply because it is her favorite baked good in the entire universe.

I almost always go straight to my mother when trying to decide what pastry or dessert to make. But, more often than not, it proves a vain attempt as she always responds with the same request - banana bread. So, as of late, I've simply given up and just made a loaf for her as often as humanly possible. 

Banana bread is a classic that nearly everyone is familiar with. This recipe adds a nice twist with an addition of zucchini, giving the traditional loaf a healthier flourish. This Banana Zucchini bread also includes dark chocolate chips and walnuts to add a touch of sweet bitterness and texture in each and every bite. 

You Will Need:

  • 1 cup sugar

  • 1/2 cup vegetable oil

  • 2 bananas mashed

  • 1 egg

  • 2 tsp vanilla extract

  • 1 1/2 cup all-purpose flour

  • 1 tsp cinammon

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 1 cup zucchini shredded

  • 1 1/2 cup walnuts chopped

  • 1 cup dark chocolate chips


Let's Do This!

Step One: Preheat the oven to 350 degrees F. 

Step Two: In a large bowl, whisk together the sugar and the oil. 

Step Three: Add in the mashed banana, egg, and vanilla extract. Whisk until combined completely. 

Step Four: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Ensure that it is combined completely.

Step Five: Add the dry-ingredient mixture to the wet-ingredient mixture in three batches, whisking completely after each time. 

Step Six: Shred the zucchini and place on a paper towel. Over a sink, squeeze the zucchini so as to get rid of excess juices (This will ensure the loaf isn't overly moist and that it will bake evenly).

Step Seven: Use a spatula to carefully fold the zucchini into the batter.

Step Eight: Pour in the walnuts and chocolate chips and fold with the spatula. 

Step Nine: Pour the batter into a loaf tin and bake for 45-50 minutes. 

Step Ten: Cover the tin with aluminum foil and place in the oven for another 10-15 minutes to ensure the inside of the loaf is completely baked without burning the top layer. 

Step Eleven: Insert a toothpick and ensure it comes out clean. Let cool, serve, and enjoy!


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