Description
Banana zucchini bread is a deliciously moist and sweet treat that combines the rich flavors of ripe bananas with the subtle texture of zucchini. This easy-to-follow recipe results in a delightful quick bread, perfect for breakfast, dessert, or a satisfying snack. The addition of dark chocolate chips adds a luxurious touch to each slice, making this banana zucchini bread an instant family favorite. Whether enjoyed warm from the oven or toasted with butter, it’s versatile enough for any occasion.
Ingredients
Scale
- 3 ripe bananas (12 ounces, 330 grams, or 1⅓ cup mashed)
- 2 medium zucchinis (10 ounces, 300 grams, or 2 cups grated)
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup dark chocolate chips
- Optional: ½ cup walnuts (chopped)
Instructions
- Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper.
- In a large bowl, mash the bananas and mix in sugar, olive oil, almond milk, and vanilla extract until combined.
- Grate the zucchinis and squeeze out excess moisture before folding them into the banana mixture.
- Add the flour, baking powder, baking soda, and salt to the banana mixture; stir until just combined.
- Gently fold in dark chocolate chips and walnuts if desired.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool completely on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg