If you’re on the lookout for a delightful treat that brings together the natural sweetness of bananas, the subtle freshness of zucchini, and the rich indulgence of dark chocolate, then this Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe is sure to become your new favorite. This loaf is not just about flavor; its moist texture and perfect balance of ingredients make it a comforting snack or breakfast option that feels wholesome and satisfying without any fuss.
Ingredients You’ll Need
The beauty of this Banana Zucchini Bread lies in its simple and wholesome ingredients, each carefully selected to bring out the best in flavor, texture, and aroma. From ripe bananas that provide natural sweetness and moisture, to grated zucchini that adds a tender crumb and sneaky veggies, every component plays its part to create one irresistible loaf.
- 3 ripe bananas: These mashed bananas add natural sweetness and keep the bread moist and tender.
- 2 medium zucchinis: Grated and slightly drained, zucchini contributes moisture and a subtle vegetal note without overpowering the flavor.
- ½ cup sugar: Just enough sweetness to complement the bananas and dark chocolate chips.
- ¼ cup olive oil: This adds a lovely richness and keeps the bread delightfully soft.
- ¼ cup almond milk: A touch of moisture that keeps the batter smooth and adds a hint of nuttiness.
- 1 tablespoon vanilla extract: Infuses the bread with warmth and enhanced sweetness.
- 2 cups all-purpose flour: The backbone of the bread, it gives structure and body.
- 2 teaspoons baking powder: Helps the bread rise and achieve a light crumb.
- 1 teaspoon baking soda: Works alongside the baking powder for perfect lift and texture.
- â…› teaspoon salt: Balances the sweetness and highlights the flavors.
- â…“ cup dark chocolate chips: Offers rich bursts of chocolate that melt into the warm bread.
- Optional: ½ cup walnuts: Adds that toasty crunch and a contrast in texture for an extra touch of indulgence.
How to Make Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to a cozy 350°F (180°C) and lining a loaf pan with parchment paper. This simple step ensures non-stick ease and beautiful bread removal after baking, making your life easier at the finish line.
Step 2: Mix the Wet Ingredients
In a large bowl, mash those ripe bananas until they become lovely and smooth. Then, stir in the sugar, olive oil, almond milk, and vanilla extract. This mixture is where the magic begins, combining sweetness, moisture, and flavor in perfect harmony before the dry ingredients join in.
Step 3: Add the Zucchini
Grate the zucchinis finely and gently squeeze out any excess moisture to avoid a soggy loaf. Fold this fresh green goodness into the banana mixture, adding a subtle vegetable twist and keeping your bread irresistibly moist.
Step 4: Combine Dry Ingredients
Next, whisk together the all-purpose flour, baking powder, baking soda, and salt, then add these dry ingredients to the wet mixture. Stir gently until just combined — you want a batter that’s well mixed but still airy for a tender crumb.
Step 5: Fold in Chocolate Chips and Walnuts
Gently fold in the dark chocolate chips and walnuts if you’re using them. These little pockets of flavor and crunch elevate the bread from good to absolutely extraordinary.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan, smoothing the top lightly. Bake for 55 to 65 minutes, checking around the 55-minute mark with a toothpick inserted in the center. When it comes out mostly clean with just a few moist crumbs, your bread is perfectly baked and ready for the next step.
Step 7: Cool and Slice
Allow the loaf to cool completely on a wire rack. This is crucial because it lets the bread finish setting and prevents crumbling when you slice into it, giving you the neat, gorgeous pieces you’ll love to share (or keep all to yourself).
How to Serve Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe
Garnishes
For a touch of elegance, sprinkle the top with a light dusting of powdered sugar or a few extra walnuts. A slather of softened butter or a drizzle of honey complements the bread’s moist and rich texture beautifully.
Side Dishes
This bread pairs wonderfully with a cup of warm coffee or tea, perfect for a morning pick-me-up or an afternoon snack. For a more substantial brunch, serve alongside a fresh fruit platter or creamy yogurt to balance the richness.
Creative Ways to Present
Slice thick or thin and toast lightly to bring out the flavors. You might also enjoy it topped with a smear of nut butter or cream cheese. For gatherings, cut into bite-sized squares to create charming finger food that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap your Banana Zucchini Bread tightly in plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature. This ensures the bread stays moist and flavorful — though we won’t blame you if it disappears before then!
Freezing
This bread freezes beautifully. Wrap it well in plastic wrap and place it in a freezer bag for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge or at room temperature for a quick, wholesome snack anytime.
Reheating
To bring back that fresh-baked warmth, pop slices in the toaster or microwave briefly. This will revive the softness and make the dark chocolate chips ooze just a little, making every bite a melt-in-your-mouth delight.
FAQs
Can I use other types of milk instead of almond milk?
Absolutely! Any plant-based milk or regular dairy milk works fine in this Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe. Just stick to your preferred milk for best flavor comfort.
Do I have to peel the zucchini before grating?
No need! The zucchini skin adds nice color and nutrients, plus it softens well during baking, blending seamlessly into the bread.
How ripe should the bananas be?
The riper, the better. Look for bananas with plenty of brown spots; they are sweeter and mash easily, adding the best flavor and moisture.
Can I substitute the dark chocolate chips with another mix-in?
Definitely! You can use white chocolate, dried fruits, or even shredded coconut depending on your taste and what you have on hand.
Is it possible to make this recipe gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free blend, you can enjoy this recipe while accommodating gluten sensitivities. Just check that your baking powder and soda are gluten-free as well.
Final Thoughts
This Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe is more than just a loaf. It’s warm hugs in bread form, a way to sneak some veggies into a sweet treat, and an irresistible vehicle for decadent dark chocolate and crunchy walnuts. I truly encourage you to try it, share it, and savor every delicious crumb of this delightful homemade creation.
Print
Banana Zucchini Bread with Dark Chocolate Chips and Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Banana Zucchini Bread featuring ripe bananas, fresh grated zucchini, and dark chocolate chips, perfect for a wholesome snack or breakfast treat. This easy-to-make loaf combines the natural sweetness of bananas with the subtle earthiness of zucchini and a hint of rich chocolate, creating a delicious and nutritious quick bread that’s sure to please everyone.
Ingredients
Wet Ingredients
- 3 ripe bananas (12 ounces, 330 grams, or 1â…“ cup mashed)
- ¼ cup olive oil
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- ½ cup sugar
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- â…› teaspoon salt
Add-ins
- 2 medium zucchinis (10 ounces, 300 grams, or 2 cups grated)
- â…“ cup dark chocolate chips
- Optional: ½ cup walnuts (chopped)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper to prevent sticking.
- Mash bananas and combine wet ingredients: In a large bowl, mash the ripe bananas thoroughly, then mix in sugar, olive oil, almond milk, and vanilla extract until well combined to form a smooth batter base.
- Prepare zucchini: Grate the zucchinis finely and squeeze out any excess moisture to avoid adding too much liquid to the batter, then fold them gently into the banana mixture.
- Mix dry ingredients: Add the flour, baking powder, baking soda, and salt to the banana and zucchini mixture. Stir gently until just combined to avoid overmixing, which can make the bread tough.
- Add chocolate chips and walnuts: Carefully fold in the dark chocolate chips and chopped walnuts if using, distributing them evenly throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating the bread is done.
- Cool and serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing to allow the flavors to set and prevent crumbling.
Notes
- For best results, use very ripe bananas as they provide natural sweetness and moisture.
- Ensure excess moisture is squeezed from zucchini to keep the bread texture ideal.
- Use parchment paper or grease the loaf pan well to prevent sticking.
- Feel free to swap walnuts for pecans or omit nuts altogether for a nut-free version.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The bread can be frozen for up to 3 months; slice before freezing for easier thawing.
