Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the shredded zucchini, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Whisk until well combined.
- Add the flour, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently with a spatula just until no dry streaks remain.
- Fold in the chocolate chips. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with a few extra chocolate chips.
- 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.
- 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.
