There’s something magical about a warm, thick slice of banana bread—but when you add zucchini for moisture and chocolate chips for indulgence, it becomes a whole new kind of comfort.
This Zucchini Banana Bread with Chocolate Chips is one of my favorite ways to use up overripe bananas and sneak in some veggies—all while making the kitchen smell like a bakery.
Why I Love This Recipe
Incredibly moist thanks to zucchini and banana
Just the right amount of sweetness—no butter needed!
Melty chocolate chips throughout every slice
Easy to make with pantry staples
A great way to use up ripe bananas and garden zucchini
What You’ll Need (Ingredient Highlights)
All-purpose flour: Gives the bread its structure.
Baking soda, baking powder, cream of tartar: A trio that helps the loaf rise beautifully.
Canola oil: Keeps the bread soft and moist without butter.
Zucchini: Adds natural moisture—finely grated so it disappears into the batter.
Banana: Mashed ripe bananas bring flavor, sweetness, and softness.
Chocolate chips: Add richness and gooey texture.
Granulated sugar & egg: For sweetness and structure.
Pro Tips Before You Start
Don’t squeeze the moisture from the zucchini—it keeps the loaf extra soft.
Use very ripe bananas for best flavor and sweetness.
Fold in chocolate chips gently to avoid overmixing the batter.
Tent the loaf with foil during the last 15 minutes to prevent overbrowning.
Let it cool fully for clean slices (if you can wait!).
How to Make Zucchini Banana Bread with Chocolate Chips
Step 1: Prep Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease an 8″ × 4″ loaf pan and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
Step 3: Blend the Wet Ingredients
In a stand mixer or large bowl, beat together canola oil and sugar.
Add the lightly beaten egg and mix until smooth.
Stir in the grated zucchini and mix until combined.
Step 4: Add the Banana & Dry Mix
With the mixer on low, alternate adding the flour mixture and mashed banana.
Begin and end with the dry ingredients. Mix just until incorporated.
Step 5: Fold in the Chocolate Chips
Gently stir in the chocolate chips using a spatula or wooden spoon.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, tenting with foil for the final 15 minutes if needed.
A toothpick should come out with just a few moist crumbs.
Step 7: Cool & Slice
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm with a pat of butter or just as is!
What to Serve It With
A warm cup of coffee or chai
A drizzle of peanut butter or Nutella
Fresh berries and a dollop of Greek yogurt
As a sweet side to a brunch spread
Variations / Substitutions
Add nuts: Walnuts or pecans add crunch.
Swap chips: Use dark chocolate, white chocolate, or butterscotch chips.
Make it dairy-free: Use dairy-free chocolate chips and plant-based milk if needed.
Try muffins: Pour into muffin tins and bake at 350°F for 20–25 minutes.
Skip the chocolate: Keep it simple with just zucchini and banana.
Storage & Leftovers
Store tightly wrapped at room temp for up to 3 days.
Refrigerate for longer freshness—up to 1 week.
Freeze individual slices wrapped in foil or plastic and store in a zip bag for up to 2 months.
Reheat in the microwave for 10–15 seconds for that fresh-baked feel!
FAQs
Do I need to peel the zucchini?
Nope! Just grate it finely—skin and all—it blends right in.
Can I use butter instead of oil?
Yes, but oil keeps the loaf softer and more moist.
Why use cream of tartar?
It helps with lift and tenderness, especially when paired with baking soda.
Can I skip the chocolate chips?
Sure, though they add richness. You can also use raisins or chopped dates.
Can I double the recipe?
Yes! Use two loaf pans or bake in a larger 9×5-inch pan and adjust baking time.
Is this bread too sweet?
Not at all—it’s just lightly sweet, with banana and chocolate doing most of the work.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend for baking.
Final Thoughts
This Zucchini Banana Bread with Chocolate Chips is the perfect balance of indulgent and wholesome.
Moist from the zucchini and banana, studded with melty chocolate, and gently sweet—it’s a loaf that disappears fast in my kitchen.
Perfect for sharing (or not!), it’s one of those recipes that feels like home with every bite.

Moist Zucchini Banana Bread
Ingredients
Method
- Preheat oven to 350°F.
- Grease an 8″ × 4″ loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, cream of tartar, and salt.
- In a stand mixer, beat oil and sugar.
- Add egg, then zucchini; mix until blended.
- On low speed, alternate adding flour mixture and mashed banana, starting and ending with flour.
- See full steps with tips & photos → https://theboatshedcafe.com/moist-zucchini-banana-bread/
Notes
- Use very ripe bananas for the best flavor and moisture.
- Make sure to finely grate the zucchini and blot away excess moisture for perfect texture.
- Mini chocolate chips work great too—they spread more evenly in each bite.