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The Boat Shed Kitchen

Moist Zucchini Banana Bread

This moist zucchini banana bread is loaded with ripe bananas, finely shredded zucchini, and plenty of chocolate chips. It’s fluffy, soft, and rich without being overly sweet—perfect for breakfast, dessert, or an anytime snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1¼ tsp cream of tartar
  • ½ tsp salt
  • ½ cup canola oil
  • ⅔ cup granulated sugar
  • 1 large egg lightly beaten
  • 1 cup zucchini finely grated
  • 1 cup banana mashed
  • 1½ cups chocolate chips

Method
 

  1. Preheat oven to 350°F.
  2. Grease an 8″ × 4″ loaf pan.
  3. In a bowl, whisk flour, baking soda, baking powder, cream of tartar, and salt.
  4. In a stand mixer, beat oil and sugar.
  5. Add egg, then zucchini; mix until blended.
  6. On low speed, alternate adding flour mixture and mashed banana, starting and ending with flour.
  7. 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.