This One Bowl Chocolate Chip Zucchini Bread comes together in minutes and when baked is super moist and delicious!
Even though I didn’t have time to plant my garden this year, I still have neighbors, friends and family giving me all their extra zucchini from their backyard gardens. I’m a lucky gal.
If you are finding yourself with a surplus of zucchini and don’t know what to do with it, you’re in the right place. First of all, check out my tutorial on How to Freeze Zucchini so you can enjoy it all year long. Secondly, make this deliciously sweet zucchini bread stat!
If you’re not familiar with my One Bowl Chocolate Chip Banana Bread, this recipe is very similar. In fact, I was tired of using an insane amount of oil in a traditional zucchini bread, so I subbed out oil for bananas and a little butter and you guys… it’s AMAZING!!
One Bowl Chocolate Chip Zucchini Bread
- Start by mashing a couple ripe bananas in a large bowl until smooth, then stir in some melted butter. This mixture will keep your zucchini bread super moist without all the added fat of oil.
- Add just a 1/2 cup of sugar, some vanilla extract and one egg, then stir to combine.
- Toss in some flour, baking soda, cinnamon and a pinch of salt and stir.
- Lastly, gently fold in your freshly grated (or frozen) zucchini and some mini chocolate chips.
What can I sub for oil in zucchini bread?
Instead of using a cup of oil that most zucchini bread recipes call for, I went ahead and subbed in some mashed bananas and butter. At first I was worried that the banana flavor would overtake the bread, but with the addition of cinnamon, shredded zucchini and chocolate chips, it’s a delightfully moist bread with a subtle banana flavor.
It’s like bananas and zucchini had a baby and it’s all kinds of good.
I could not be happier with how this bread turned out!
Zucchini Bread Add ins and Tips:
- If you’re not a fan of bananas, try using 1 1/2 cups applesauce in place of the mashed banana.
- Make it more fall flavored by switching out mashed banana for 1 1/2 cups pumpkin puree and switching the cinnamon to pumpkin pie spice!
- I bake my bread in an 8 1/2″ x 4 1/2″ bread pan, but if you’re baking in a larger loaf pan or several smaller loaf pans you can cook it in a faster time. Just check with a toothpick in the center for doneness.
- Try adding walnuts or your favorite type of nut in addition to or in place of the chocolate chips.
I know you’re going to love this chocolate chip zucchini bread recipe. I brought it to a church gathering last night and it was the first thing gone!
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One Bowl Chocolate Chip Zucchini Bread
Ingredients
- 2 bananas
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch salt
- 1 1/2 cups all purpose flour
- 1 1/4 cups zucchini
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a 8"x5" (or similar size) loaf pan with baking spray (the kind with flour in it) and set aside.
- In a large bowl mash the bananas until completely smooth. Stir in the melted butter until smooth.
- Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flour and stir until the batter is thick and combined. Fold in the grated zucchini and chocolate chips then pour/scoop the batter into the prepared loaf pan.
- Bake for 50 minute to 1 hour, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack. Slice and enjoy!
Notes
Nutrition
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I am making your banana bread recipe and instead of bananas I am using avocados. I hope it works out!! It smells amazing!
Kim
Sounds like some great modifications! Hope you enjoyed it!
It was delicious and very easy to make! I did bake it for 5 extra minutes. Thanks for the recipe!
So glad you enjoyed it!
Made this today with the kids. It came out great!! I’ll definitely use it again.
Fantastic! So glad you enjoyed it Lisa!
I made this tonight and it came out mushy 🙁 any ideas for what I am doing wrong? Should I have tried to squeeze out my zucchini or something? Maybe my pan was too small (it was like 7/8in long by 4, answer maybe 4/5 in deep, a small loaf pan- I filled the batter about 3/4 of the way up in that) ? Any tips you have would be helpful!
Honestly it sounds like it didn’t bake long enough to evaporate some of the moisture from the zucchini. You could squeeze out any excess moisture from the zucchini to start, but just make sure you test the center with a toothpick before removing from the oven.
I just made this and it is WONDERFUL! I didn’t have pecans, but I will def add them next time. I also want to try to add dried cranberries. I do not have a sifter, so I used a hand whisk to get some air in. I did not use a mixer. Whipped it all up by hand. I did not drain the zucchini. Mine was moist, but not watery. Great recipe! Thank you for sharing!
Rating Correction. Supposed to be 5 stars, not 2.
So glad you enjoyed the Zucchini Bread Sandra!!
Anyone blended the zucchini ?
Hi Shawn,
Made this today and it came out moist and delicious! Substituted 1/2 c sugar with honey. Thanks for sharing!
Bill
I love that you used honey in place of the sugar! I bet it was tasty!
Did you squeeze out the moisture from the zucchini? Thanks
I was looking for an easy recipe to use up all of my zucchini and this one was perfect! The bread was so moist and delicious and it didn’t last long. I have another batch in the oven right now. Thanks!