Chocolate Chip Zucchini Banana Bread

Did you think that I was done with the zucchini recipes? Nope - not yet! With more zucchini rolling in, more zucchini recipes are to follow, and here is the zucchini bread I promised in the Stir-Fried Zucchini post. I popped this in the oven right before we sat down to dinner, and it was ready as we finished up! I would categorize this loaf as more of a dessert, because of the amount of chocolate chips, but I am also guilty of justifying another slice because it is "healthy" and "fruit/vegetable based." Don't let the zucchini fool you! The purpose of the zucchini is to add moisture and it does just that. To my older brother who saw a green speck and promptly walked away, it does not taste like zucchini, but it does taste better because of the zucchini!

I would recommend adding 1 cup of chocolate chips, rather than 1 ½ cups for a loaf with evenly distributed flavor. I think that though it is delicious, the chocolate can be a bit overwhelming when there is too much of it. For a healthier alternative, leave out the chocolate chips all together for a delicious zucchini banana bread. Trust me, the loaf will melt in your mouth with our without added sugar.

Ingredients ~

1 ½ cups all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 ¼ teaspoon cream of tartar

½ teaspoon salt

½ cup canola oil

⅔ cup granulated sugar

1 large egg, lightly beaten

1 cup zucchini, finely grated

1 cup banana, mashed

1 ½ cup chocolate chips

Instructions ~

1. Preheat oven to 350°F and grease an 8.5″ x 4″ loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside.

3. In the bowl of an electric stand mixer, beat together canola oil and sugar. Add egg and continue mixing. Add zucchini and mix on medium until well blended.

4. Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.

5. Fold in the chocolate chips and pour batter into prepared loaf pan.

6. Bake 50 to 55 minutes, tenting with foil for the last 15 minutes to avoid too much browning. Allow bread to cool before slicing, serve warm with a little butter.

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Recipe From: Spend With Pennies