Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Today is a chocolate chip olive oil zucchini banana bread kind of day…for so many reasons.

For one, it’s FRIDAY and you guys know me, my mom always taught me that all Friday’s require a little chocolate. Two, we had a really long week of filming new recipe videos and it’s totally left me (and my brother Kai who films and edits all of HBH’s videos) just a little beat. And three, as many of you know, my grandma is not doing well and it’s been really hard for everyone. Things are pretty sad over here and I can’t deny it’s an extremely hard time right now.

Thank you all again for the continued kind words. It means so much, especially to my mom who I know appreciates the kindness and love you guys are sending. I think we’re all just trying to keep our heads up and be there for each other as best as we can. It’s really all we can do.

One of things I do when I’m sad or stressed is bake. I wish I was baking up a fresh loaf of this zucchini banana bread today, but even just being able to share the recipe with you guys excites me.

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

So. in trying to keep things positive, let’s chat banana bread…with chocolate chips, because let’s be real, is there really another way to bake up banana bread?

Nope, not around here.

First though, how do you guys feel about banana bread? I think it’s one of those foods you either love or hate. I have loved banana bread for as long as I can remember. When I first got into cooking as a teen, I’d make banana bread for mom as a healthier dessert and the two of us would eat it warm, straight outta of the pan with a side of cold milk…probably while huddling next to the oven at the same time because mom and I are almost always cold. <–clearly a mother and daughter duo, huh?

Anyway, for as many loaves of banana bread as I have baked (see this ricotta banana bread, this toasted coconut banana bread, and this almond butter banana bread), I’ve never baked up one quite like this.

I mean, hello to that olive oil and that zucchini. I know, kind of weird ingredients, but for as weird as those two ingredients sound, trust me when I say, you’re going to love this healthier banana bread.

Honest.

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

The olive oil adds a fruitiness that is so subtle, but yet so delicious. It’s a little different, but it mostly just adds a slight touch of fruity sweetness that’s really nice, especially with the chocolate chips!

And the zucchini?

Well, you barely even notice it’s there. It mostly just adds moisture to the bread, and a little texture that is also surprisingly nice. Plus, it’s a great way to use up all that zucchini that seems to be just about everywhere right now, plus get a serving of vegetables in, all while eating something sweet. Um? OK. Cool.

The other ingredients are pretty basic banana bread staples: over ripe bananas, eggs, flour, etc. I did use maple syrup as my sweeter and whole wheat flour to keep the bread nice and healthy for us all.

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest
Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

As I mentioned, mom and I like to eat banana bread warm outta of the pan, but this banana bread will stay delicious and moist for days (it’s that zucchini, I swear it might be the secret to keeping all baked goods extra moist). Warm or cold, this bread is so good…I’m pretty sure the first time you make this won’t be your last .

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Just one thing? An extra handful or two of chocolate chips is never a bad idea…

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Just telling it like it is.

And with that, I hope everyone has a great weekend…

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

Watch the How To Video:

Chocolate Chip Olive Oil Zucchini Banana Bread from Half Baked Harvest on Vimeo.

Chocolate Chip Olive Oil Zucchini Banana Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Calories Per Serving: 216 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Collection

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper.
    2. Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes, then squeeze out any excess water. 
    3. Meanwhile, in a mixing bowl, combine the banana, olive oil, maple syrup, eggs, and vanilla until well combined. Stir in the flours, baking powder, salt and cinnamon until just combined. Fold in the chocolate chips and zucchini.
    4. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until center is set. If the top begins to brown, tent the bread with foil. Remove and let cool for at least 30 minutes before cutting (or just eat it warm). Bread will keep (covered) for 3-5 days.

Notes

makes 1 (9x5) loaf

Chocolate Chip Olive Oil Zucchini Banana Bread | halfbakedharvest.com @hbharvest

And bake up some fresh zucchini banana bread.

Related PostsView All Bread

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 4 stars
    Love the zucchini and banana however had trouble with the center being raw. I never used parchment paper and maybe that did not allow it to cook enough? It was a glass loaf pan. Should it be metal? Do I need the parchment paper? I bought a metal pan now so wanted to know if I should try without the paper. Not sure what happened. I took all the liquid out of zucchini too, Help!

    1. Hey Therese,
      Thanks so much for giving the recipe a try, sometimes glass can take longer to bake in. I would check the middle before removing from the oven, if it needs a bit longer to bake then just allow it to do that:) I hope this helps! xTieghan

  2. 5 stars
    I have made this so many times since first finding your recipe. My whole family thinks it is delicious as is, but we’ve played with the recipe too (a few months of quarantine will do that)!
    We have great luck with it as long as we keep the moist/dry ratio pretty much the same. Have subbed in pineapple for the zucchini. Have used oatmeal for 1 cup of the flour. Dried cherries or raisins are a fun change (or addition to) the chocolate chips. Only had 1/3 cup olive oil last time, and it was still perfect!
    We use the knife trick–each oven can be a wee bit different and we play around with our ingredients so it makes sense to test.
    Thank you again Tieghan! This one is a keeper for us!

    1. Hey Heather,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

    1. Hey Em,
      Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. I am wondering if I’m doing something wrong. I’ve made this twice now and after cooking for 60 minutes the bottom and middle wee not cooked through. The first time I thought I might have used too much zucchini so I reduced it. I checked my oven thermometer to make sure it was at the right temp too. And this time i cooked it 75 minutes and same result. Any ideas what the issue could be? The flavor is great but the center is the texture of bread pudding. 🙁

    1. Hey Sarah,
      I am so sorry you are having issues with this bread. I am wondering what size pan you are using? That could have a huge impact on the baking time. Also, have you adjusted the recipe at all? Again, this will yield different results and step 2 is also key! If you don’t let the moisture release from the zucchini, the bread will be very wet. I hope these help for next time! xTieghan

See More Comments