Description

A foolproof, beginner-friendly banana bread recipe that combines zucchini and chocolate chips in a single bowl for a moist, tender loaf with zero dish stress.

Ingredients

Scale

3 medium ripe bananas (about 1 ½ cups mashed)
2 large eggs
½ cup vegetable oil
½ cup plain or vanilla Greek yogurt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups shredded zucchini (lightly packed)
1 cup semi-sweet or dark chocolate chips
Optional: ½ cup walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Add eggs, vegetable oil, yogurt, and vanilla extract to the bananas. Whisk until well combined and smooth.
Add flour, baking soda, salt, and cinnamon to the wet mixture. Stir gently until just combined; do not overmix.
Gently fold in the shredded zucchini and chocolate chips using a spatula.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. Tent with foil if browning too quickly after 40 minutes. Test with a toothpick inserted in the center; it should come out clean or with moist crumbs.
Cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Ensure bananas are very ripe (brown or black spots) for maximum sweetness and moisture. Do not overmix the batter once flour is added to avoid a dense texture. If zucchini is watery, squeeze out excess moisture before adding. Cool completely before slicing to prevent gumminess.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 250
Fat: 12
Saturated Fat: 3
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: banana bread, zucchini bread, chocolate chip, one bowl recipe, beginner baking, moist banana bread, easy dessert, gluten-free option