Description

A nostalgic, moist banana bread recipe using fresh zucchini and ripe bananas, featuring semi-sweet chocolate chips and a dense-yet-soft texture perfected by family tradition.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
1 large zucchini (about 1 ½ cups grated)
½ cup unsalted butter (115g, melted and cooled)
¾ cup granulated sugar (150g)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (190g)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup semi-sweet chocolate chips (170g)
½ cup walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
In a large bowl, mash the ripe bananas with a potato masher until mostly smooth. Stir in the melted butter and eggs, whisking until combined. Add vanilla extract and mix again.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution.
Pour the dry ingredients into the wet bowl. Gently fold them together with a spatula until just combined; do not overmix.
Grate the zucchini directly into the batter (do not squeeze out liquid) and fold it in gently. Add the chocolate chips and walnuts (if using), folding until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes. If the top browns too quickly after 45 minutes, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place it on a wire rack to cool completely before slicing.

Notes

Use bananas with lots of brown spots for maximum sweetness. Do not squeeze the water out of the zucchini, as it keeps the bread moist. Check for doneness early as oven temperatures vary. Store wrapped tightly at room temperature for 3 days or freeze for up to 3 months.

Prep Time: 12 minutes
Cook Time: 55-65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loa
Calories: 180
Sugar: 16
Sodium: 150
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: banana bread, zucchini bread, chocolate chip, grandmother recipe, comfort food, quick bread, baking, garden vegetables