banana zucchini bread with two slices on cutting board
Breakfast,  Snacks & Treats

Zucchini Banana Bread with Chocolate Chips

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We’re *almost* to the official start of summer so that means its time to share this delicious zucchini bread! I tried out this recipe a few weeks ago, and put half of it in the freezer, and I am (practically) drooling just thinking about it right now. I went into this recipe thinking it was probably going to be a disaster, but decided to give it a try anyways. And boy I am so glad I did because this recipe turned out delicious! Zucchini can be challenging to bake with because it has so much moisture, but this can also be a positive if used the right way! Make sure you take the extra minutes to squeeze out the extra water after you shred the zucchini to get the texture right!

The last time I attempted a zucchini recipe:

Zucchini-1

Becca-0

But this one, I’m telling ya,

Zucchini 0

Becca 10000000

It was dad approved so you can say its a good one;P


This bread is not only packed with veggies, contains no oils, and sweetened mainly by bananas! I used a combination of almond flour, whole wheat flour, and protein powder, but feel free to experiment with other flours. If you haven’t tried it, I suggest subbing 1/4 cup of flour in your favorite quick bread recipe with protein powder-you can hardly tell the difference, and adds some extra protein! I mean what more can you ask for folks?! This zucchini bread is perfect for breakfast, dessert, or anytime you need a snack. As soon as you make it, you’ll be drooling like me ;P I hope you give this recipe a try! If you recreate, comment below or tag us at #wholesomeandhappylife !!

banana zucchini bread with two slices on cutting board

Zucchini Banana Bread

Becca Schulte
This healthier version of zucchini bread is sweetened with bananas, no oil due to moisture from the zucchini, features almond flour and protein powder, and includes a vegan option! Perfect for a summer baked good (or lets be honest, any time of year)! Delicious for dessert, and healthy enough to be eaten at breakfast!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, Dessert, Snack
Servings 1 10in loaf

Ingredients
  

Wet Ingredients

  • 1 cup shredded zucchini squeezed of excess water*
  • 3/4 cup mashed ripe banana about 2 medium bananas
  • 2 eggs can sub flax/chia eggs for vegan
  • 1/4 cup pure maple syrup
  • splash of vanilla

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup whole wheat flour or another flour of choice (AP, GF, etc.)
  • 1 scoop vanilla protein powder or sub another 1/4 cup of flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp sea salt

Mix ins (optional)

  • 2 tbsp chia seeds
  • 1/3 cup chopped walnuts or pecans
  • chocolate chips how many your heart desires 🙂

Instructions
 

  • Preheat oven to 350°
  • Combine the wet ingredients in large mixing bowl
  • In a separate bowl, mix the dry ingredients
  • Slowly pour and mix dry into wet
    banana zucchini bread batter in mixing bowl with eggs and maple syrup
  • Fold in mix ins of choice
  • Pour batter into lined or greased loaf pan
  • Top with more nuts and chocolate chips if desired
    banana zucchini bread with walnuts and chocolate chips ready to go in
  • Bake at 350° for 40-45 min, until knife comes out clean and edges are starting to color
  • Let cool and Enjoy!

Notes

*The easiest way to shred zucchini finely is to use a food processor or high speed blender. Make sure to put the zucchini in a paper towel and squeeze out some of the excess water before continuing with the recipe. 
Keyword almond flour, bananas, dessert, protein powder, quick bread, vegan, zucchini, zucchini bread

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