Description

A budget-friendly, moist, and flavorful banana bread that uses up overripe bananas and zucchini. This one-bowl recipe is kid-approved, freezes well, and requires no fancy equipment.

Ingredients

Scale

3 medium ripe bananas (about 1 ½ cups mashed)
1 medium zucchini (about 1 ½ cups grated, squeezed dry)
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper if desired.
Wash and grate the zucchini using the small holes of a box grater. Squeeze the grated zucchini firmly to remove excess moisture until it is damp but not dripping.
In a large bowl, mash the ripe bananas with a fork until mostly smooth.
Add the sugar, melted (but cooled) oil, eggs, and vanilla extract to the bananas. Whisk until smooth. Stir in the squeezed zucchini.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until the flour just disappears. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. If the top browns too quickly, tent with aluminum foil after 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure zucchini is squeezed dry to prevent soggy bread. Do not overmix the batter to keep the bread tender. Use very ripe bananas for maximum sweetness. Can be stored at room temperature for 3 days, in the fridge for 5 days, or frozen for 3 months.

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

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18
Sodium: 180
Fat: 9
Saturated Fat: 2
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: banana bread, zucchini bread, chocolate chip, budget recipe, family friendly, one bowl, meal prep, gluten-free option, dairy-free