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Simple Zucchini Banana Chocolate Chip Bread Recipe Easy One-Bowl No Mixer Needed

A moist, easy one-bowl zucchini banana bread with chocolate chips and no mixer required.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 276

Ingredients
  

Wet ingredients
  • 2 ripe bananas mashed
  • 1 cup zucchini shredded and lightly squeezed
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
Mix-ins
  • 3/4 cup semisweet chocolate chips plus a few extra for topping

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 9x5-inch loaf pan
  • 1 box grater for shredding zucchini
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. In a large mixing bowl, mash the bananas until mostly smooth.
  3. Add the shredded zucchini, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Whisk until well combined.
  4. Add the flour, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently with a spatula just until no dry streaks remain.
  5. Fold in the chocolate chips. Do not overmix.
  6. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with a few extra chocolate chips.
  7. Bake for 50 to 55 minutes, or until a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool in the pan for 15 minutes, then transfer the loaf to a wire rack to cool completely before slicing.

Notes

Lightly squeeze the zucchini to remove excess moisture, but do not dry it out completely. Use very ripe bananas for the best sweetness and flavor. Let the loaf cool fully before slicing for the cleanest texture.