Chocolate Chip Zucchini Banana Bread That Tastes Like Dessert (But Feels Like Breakfast)
There’s something irresistibly comforting about the scent of banana bread wafting through your kitchen—but add zucchini and chocolate chips, and suddenly you’ve got a loaf that’s next-level delicious. In this article, I’m sharing my favorite chocolate chip zucchini banana bread recipe, plus helpful tips to make it moist, flavorful, and not overly sweet. Whether you want it healthier, gluten-free, or loaded with chocolate, you’ll find options below. Let’s get baking!
Why This Chocolate Chip Zucchini Banana Bread Is Always On My Counter
When I think of comfort baking, this chocolate chip zucchini banana bread is the first recipe that comes to mind. It’s one of those bakes that came together during a hectic week when I had three overripe bananas, a zucchini I forgot in the crisper, and a desperate craving for something cozy. I didn’t want to fuss with frosting or layering. I just wanted something warm, chocolatey, and satisfying enough for breakfast… or a 10 p.m. snack.
This loaf checks every box. It’s soft and tender thanks to the bananas and zucchini, rich from the dark chocolate chips, and just the right amount of sweet. I’ve tested it with walnuts, with oat flour, and once—on a whim—even added espresso powder (surprisingly great). It never disappoints.
Baking this reminds me of being in my grandma’s kitchen, where leftover produce always found its way into some kind of cake. But it also feels modern and wholesome, like something you’d find at a sunny café in Barcelona—especially when topped with honeyed yogurt or toasted with a slather of almond butter.
Best of all? It’s a one-bowl wonder. Just mash, mix, bake, and inhale that hypnotic aroma. Over the years, readers have told me this is the best chocolate chip zucchini banana bread they’ve made—and I believe it. It’s earned a permanent spot in my baking rotation, right next to my apple cinnamon streusel muffins and banana oatmeal breakfast bars.
If you’re craving something simple yet impressive, nostalgic yet nourishing, this is the loaf to try. Let’s dive into the magic that is chocolate chip zucchini banana bread.
Also Read: Banana Zucchini Muffins: Moist, Healthy, and Perfectly Sweet
Choosing the Right Bananas, Zucchini & Chips
One of the reasons chocolate chip zucchini banana bread turns out so rich and moist is because of its star ingredients—and getting those right makes a big difference. Start with bananas that are deeply speckled or even blackened on the outside. The riper the banana, the sweeter and more flavorful your bread will be. Don’t worry if they look too far gone. That’s when they’re perfect.
Next, the zucchini. You want to finely grate it on the small holes of your box grater. Don’t peel it—the skin adds color and nutrients. And while some recipes suggest wringing out the moisture, I recommend leaving it as-is. That extra water keeps your loaf soft and prevents it from drying out, especially if you’re baking ahead.
As for the chocolate, you can’t go wrong with semi-sweet chips, but dark chocolate chunks or mini chips also work beautifully. I love tossing in a mix of chopped walnuts or pecans for crunch. If you’re baking for little ones or prefer a lower sugar option, try using 70% dark chocolate—it melts beautifully and adds richness without overdoing the sweetness.
You can find this same flavor-first mindset in my chocolate chip pumpkin muffins, which use dark chocolate to balance pumpkin’s earthiness.
Add-ins & Healthy Swaps That Still Taste Indulgent
One of the best things about this chocolate chip zucchini banana bread is how easy it is to adapt. Want to make it a little healthier? Replace half the all-purpose flour with whole wheat pastry flour or oat flour for extra fiber. Greek yogurt can stand in for some of the oil, and if you’re looking to reduce sugar, a tablespoon of maple syrup plus extra banana sweetness can go a long way.
Need it dairy-free? Use melted coconut oil or a light-tasting olive oil. Egg-free? A flax egg works just fine (1 tbsp flax + 3 tbsp water). You can even fold in rolled oats to give the loaf a hearty, almost oatmeal-like texture. I’ve tested it this way in my zucchini oat snack bars, and it makes for a delicious breakfast-style loaf.
If you want to turn this into muffins instead of a loaf, reduce the baking time to about 18–20 minutes and line a muffin pan. Just be warned: they disappear fast.
Up next, I’ll walk you through how to bake the perfect loaf every time—with step-by-step instructions and easy fixes for common issues.
Step-by-Step: Mixing, Folding & Baking
Making chocolate chip zucchini banana bread is one of those feel-good rituals that’s as therapeutic as it is rewarding. The key to success? Gentle mixing, the right temperature, and a few small tricks that make a big difference.
Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper—trust me, your future self will thank you when it’s time to lift the loaf cleanly out.
In a large mixing bowl, mash 2 to 3 very ripe bananas until mostly smooth. Stir in 2 eggs, ⅓ cup of oil (or Greek yogurt), and ½ cup brown sugar (or coconut sugar if you’re going lighter). Mix until fully combined.
Next, fold in 1 cup finely grated zucchini. No need to squeeze it dry unless it’s excessively watery. The moisture helps with texture.
In a separate bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp cinnamon, and a pinch of salt. Add the dry mix to the wet and stir gently—just until no streaks of flour remain. Overmixing is the easiest way to end up with a dense loaf, so take it easy.
Finally, fold in ½ to ¾ cup chocolate chips and any extras like chopped nuts or shredded coconut. Pour the batter into your pan, smooth the top, and sprinkle a few extra chips on top for that pretty bakery look.
Bake for 50–60 minutes, or until a toothpick comes out clean or with a few moist crumbs. The top should be golden and slightly cracked—your kitchen will smell incredible.
For a similarly foolproof recipe with cozy fall vibes, try my spiced pear loaf with crumble topping. It follows the same easy baking method.
Troubleshooting Common Mistakes
If your chocolate chip zucchini banana bread sinks in the middle, it’s usually because of underbaking or overmixing. Always check with a skewer in the center—don’t just trust the cracked top.
Gummy or heavy texture? That could mean your zucchini was too wet. If your loaf seems overly moist, gently blot grated zucchini with a paper towel next time, just to remove excess moisture—not squeeze it dry completely.
Sticking to the pan is another common frustration. Lining the loaf pan with parchment not only prevents this, it makes cleanup a breeze. And if your bread dries out after day one, store slices in an airtight container or wrap the whole loaf in foil and keep it at room temperature for up to 3 days.
Want to freeze it? Slice it, wrap in parchment, then freeze in a zip-top bag. You can pop individual slices into the toaster for a warm treat on a chilly morning—just like I do with my peanut butter banana breakfast bars.
Serving Ideas: Toast It, Top It, or Gift It
Once your chocolate chip zucchini banana bread has cooled, you’ve got options. And I mean lots of them.
Serve it warm from the oven with a pat of butter or almond butter for a cozy morning treat. For a café-style twist, toast a slice and drizzle it with a bit of honey or top it with whipped cream cheese and cinnamon. It’s also amazing paired with coffee, especially alongside something savory like a cheddar herb scone.
This loaf also makes a thoughtful edible gift. Wrap it in parchment, tie it with twine, and tuck it in a basket with a little jar of nut butter. I’ve even made mini versions using small loaf pans—just reduce the baking time to 30–35 minutes and check often.
Want to turn it into dessert? A warm slice topped with vanilla ice cream or cinnamon frozen yogurt is simple, indulgent, and seriously delicious.
Creative Variations & FAQs Answered
One of my favorite riffs is oatmeal chocolate chip zucchini banana bread. Just swap ½ cup of the flour for rolled oats or oat flour and let the batter sit 10 minutes before baking so the oats hydrate. The texture becomes heartier, with a cozy breakfast bread vibe. You can even bake it in muffin tins for portable zucchini banana chocolate chip breakfast muffins.
If you’re after a healthier option, use whole wheat flour, swap sugar for maple syrup, and reduce the chocolate chips slightly. It still feels indulgent but fits right into a clean-eating lifestyle. This makes a great zucchini banana chocolate chip bread healthy version.
Craving a dessert-style twist? Add ½ cup cocoa powder and make it double chocolate zucchini banana bread. You can even bake the batter in a square pan for a cake-like texture and top with cream cheese frosting—hello, zucchini banana cake!
And if you’re more into cookies, scoop tablespoon-sized dough from the same batter (reduce oil slightly) and bake at 350°F for 10–12 minutes to make zucchini banana chocolate chip cookies.
You’ll never run out of ways to make this one. And once you try it, it’ll become your go-to like it has for so many of my readers.
Frequently Asked Questions: chocolate chip zucchini banana bread
What makes this an easy chocolate chip zucchini banana bread recipe?
It’s a simple one-bowl recipe—no mixer needed. You just mash, stir, and bake. The ingredients are pantry staples, and everything comes together in under 10 minutes before going into the oven.
Is zucchini banana chocolate chip bread healthy?
It can be! Use whole wheat or oat flour, swap refined sugar for maple syrup, and reduce oil by using Greek yogurt. It still tastes indulgent, but with better-for-you ingredients.
What’s the best chocolate chip zucchini banana bread?
This one, hands down! It’s moist, rich, never dry, and perfectly balanced in flavor. The combination of sweet banana, tender zucchini, and melty chocolate chips is hard to beat.
Can I make oatmeal chocolate chip zucchini banana bread?
Yes! Swap ½ cup of flour for rolled oats or oat flour. Let the batter rest 10 minutes so the oats absorb moisture, and bake as usual. It adds hearty texture and fiber.
Is zucchini banana bread healthy without chocolate chips?
Absolutely. You can omit the chocolate chips or replace them with chopped walnuts, raisins, or sunflower seeds for a naturally sweet, wholesome loaf.
Is this similar to a zucchini banana cake?
It’s like a cross between a loaf and a cake. For a cake version, bake in a square pan and top with a frosting or glaze. It’s delicious served chilled, too.
Can I make just chocolate chip zucchini bread without banana?
You can! Increase the zucchini slightly and use ½ cup unsweetened applesauce in place of banana. The flavor and texture will be a bit different, but still moist and delicious.
Yes! Reduce the oil to ¼ cup, chill the batter slightly, and bake scooped dough at 350°F for 10–12 minutes. The result is soft, cakey cookies that taste like banana bread in cookie form.
Conclusion: Why You’ll Bake This Again and Again
Chocolate chip zucchini banana bread isn’t just a way to use up ripe bananas or stray zucchinis—it’s a cozy ritual, a comforting slice of sweetness, and a reminder that simple things can be the most satisfying.
It’s perfect for breakfast, snack, or dessert, endlessly adaptable, and made with love. Whether you stick to the classic version or try the oatmeal or muffin variations, this loaf is the kind of recipe that becomes part of your story.
Like I always say—dessert doesn’t have to be complicated. Just delicious.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.
Print
Chocolate Chip Zucchini Banana Bread That Tastes Like Dessert (But Feels Like Breakfast)
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This chocolate chip zucchini banana bread is moist, rich, and incredibly easy to make. A cozy twist on classic banana bread with healthy add-ins and indulgent flavor.
Ingredients
3 ripe bananas, mashed
1 cup grated zucchini (do not squeeze)
2 large eggs
1/2 cup brown sugar or coconut sugar
1/3 cup oil (or Greek yogurt)
1 1/2 cups all-purpose flour (or half oat flour)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 to 3/4 cup chocolate chips
Optional: 1/2 cup chopped nuts or oats
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan.
2. In a large bowl, mash bananas. Add eggs, oil, sugar, and mix.
3. Stir in zucchini and mix until combined.
4. In another bowl, whisk flour, baking soda, cinnamon, and salt.
5. Add dry mix to wet ingredients. Stir gently to combine.
6. Fold in chocolate chips and any extras.
7. Pour into loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a toothpick comes out clean.
9. Cool in pan 10 minutes, then transfer to rack.
10. Slice and enjoy warm or at room temperature.
Notes
Store at room temp for 2–3 days or freeze slices for longer storage.
Great with nut butter, honey, or cream cheese on top.
Use dark chocolate for a richer flavor and less sweetness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
