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
Scale
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.
