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Moist Zucchini Banana Bread with Chocolate Chips & Walnuts

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This moist zucchini banana bread combines ripe bananas, grated zucchini, chocolate chips, and walnuts for a tender, flavorful loaf that’s perfect for using up produce. It’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large or 3 medium)
  • 1 cup grated zucchini, gently packed (from about 1 medium zucchini, do not squeeze dry)
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the long sides.
  2. Grate the zucchini using the small holes of a box grater. Place it in a colander or fine-mesh sieve set over a bowl. Do not squeeze it dry. Let it sit while you prepare the other ingredients.
  3. Toast the walnuts (optional): Spread ½ cup of chopped walnuts on a small baking sheet. Toast them in the preheating oven for 5-7 minutes, just until fragrant. Set aside to cool.
  4. In a large mixing bowl, mash 1 cup of ripe bananas with a fork until mostly smooth but with a few small lumps.
  5. To the mashed bananas, add 2 large eggs, ½ cup granulated sugar, ¼ cup packed brown sugar, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  6. In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg (if using).
  7. Pour the dry mixture into the bowl with the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  8. Fold in the grated zucchini (do not add the drained liquid), ½ cup chocolate chips, and ½ cup toasted walnuts until evenly distributed.
  9. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Optionally, sprinkle extra chocolate chips and walnuts on top.
  10. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 35-40 minutes.
  11. Cool in the pan for 10 minutes, then use the parchment paper sling to lift the bread out and transfer to a cooling rack. Cool completely (at least 1 hour) before slicing.

Notes

Do not squeeze the grated zucchini dry—the moisture is key for tenderness. Use very ripe bananas for best sweetness. Toasting the walnuts enhances their flavor. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: zucchini banana bread, moist banana bread, chocolate chip banana bread, zucchini bread, quick bread, easy banana bread

Find it online: https://sagestirs.com/moist-zucchini-banana-bread-with-chocolate-chips-and-walnuts/