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Moist Banana Zucchini Bread Recipe with Chocolate Chips and Toasted Walnuts

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A moist and tender banana zucchini bread loaded with melty chocolate chips and crunchy toasted walnuts, perfect for a comforting snack or breakfast treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup packed shredded medium zucchini (with skin)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) semi-sweet or dark chocolate chips
  • 1/2 cup (60g) toasted walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. If very wet, gently squeeze out excess moisture with a clean kitchen towel.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl, whisk the melted butter with brown sugar until smooth and slightly cooled. Add mashed bananas, egg, and vanilla extract; stir until combined.
  5. Fold the shredded zucchini into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet ingredients, folding carefully with a spatula or wooden spoon. Do not overmix.
  7. Fold in the chocolate chips and toasted walnuts evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top gently.
  9. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Gently squeeze excess moisture from zucchini if very wet but do not dry completely to retain moisture. Fold chocolate chips in gently to prevent sinking. Toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant. Let bread cool completely before slicing to prevent crumbling. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For nut-free, omit walnuts or substitute with sunflower seeds. Adding a tablespoon or two of milk can loosen thick batter without affecting the result.

Nutrition

Keywords: banana bread, zucchini bread, chocolate chips, toasted walnuts, moist bread, easy bread recipe, snack, breakfast

Find it online: https://avabake.com/moist-banana-zucchini-bread-recipe-with-chocolate-chips-and-toasted-walnuts-easy-and-delicious/