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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.
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.
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.
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 .
Just one thing? An extra handful or two of chocolate chips is never a bad idea…
Just telling it like it is.
And with that, I hope everyone has a great weekend…
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
Servings: 16 servings
Calories Per Serving: 198 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 medium zucchini, grated (about 1 1/2-2 cups grated)
- 3 medium over ripe bananas, mashed
- 1/2 cup extra virgin olive oil
- 1/2 cup real maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup semi-sweet or dark chocolate chips
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
And bake up some fresh zucchini banana bread.
I love banana bread, it’s one of my weaknesses. And yet I don’t like bananas. I loathe them in fact. What’s with that? I guess I’m just weird. I love the “portion of vegetables” aspect of this recipe – perfect excuse to add double the amount of chocolate chips!
The bread part makes it hard not to love! Thanks James, so happy you like it! Oh and yes always doubling the chocolate!!
Looks delish! I love zucchini!
Thank you Mariem!
Sending good thoughts your family’s way! I’m definitely on the love banana bread side of things. This recipe looks wonderful.
Thank you Natasha, banana bread always keeping things on the good side of things!
Hi Tieghan,
I wanted to send my love to you, your family and your Grandmother. It is a hard time for all involved to find yourselves in a situation where a loved family member is struggling with health issues. You are all in my prayers.
Lisa Marie xo
Hi Lisa, thank you so much you have no idea how much it means.
This bread looks delicious, Tieghan! Love the addition of zucchini to make it extra-moist! 🙂
Thanks Kelly! Always sneaking in those veggies!
YUM!! This banana bread looks amazing. I love that it is made with healthier ingredients 🙂
Thanks Angelina! So happy you like it!
Hi Tieghan!
We’re totally twinning- I posted a Chocolate Chunk Zucchini Banana Bread on my site last week, made with olive oil, maple syrup, white whole wheat & a pinch of cinnamon…such a winning combo!
As always, I am in awe of your gorgeous photography!
Sending you love and warm hugs for your grandma and your whole family.
XO,
Chelsea
Ah how funny were on the same page with banana bread I guess!! Sounds delicious!!
Thank you so so much Chelsea!
Sending warm thoughts to you and your family. I tend to turn to the kitchen during challenging times like you’re experiencing as well and this bread does sound like some very good comfort food. Just returned from Colorado and there are no words for how awesome the Rockies are.
Thank you so much it means a lot (:
So cool you were here and liked it!!
My prayers are with you and your family Tieghan – such sad times! May God be with you and yours.
This recipe looks wonderful and I have all the ingredients in the house to try it. One thing – I’m a great cookie and bread baker but with quick breads I never seem to have the knack to know when it’s cooked to perfection. I use the straw in the middle to make sure there is not residue and stlll I’ve found raw or overdone sections. Do you have a fool proof method?
Thank you, Rose!! Quick bread can be tricky, I have trouble with it too! I always like to cover the bread towards the end of baking. This allows the center to cook without overcooking the ends. Also, I use my finger to gently push into the bread, if it bounces back, that normally means it’s done. Hope this helps! Let me know if you have questions. 🙂
Yum! Now I can have an excuse to eat as much as I want under the pretense of being healthy!
YES!! The best feeling ever is eating and feeling healthy!! haha!
I used to love banana bread for for some reason I don’t care for the taste of cooked bananas now. Crazy!! However, your recipe where you roast the bananas first is the best I have ver eaten. Plus it has chocolate and coconut. WOW!! It is wonderful! This one looks pretty good too. I do like whole wheat flour in breads, muffins, and cookies.
So sorry about your Grandmother. GOD BLESS!!
Its funny how our taste buds can change like that!
Loving that you like my recipes still though!! Thanks Charlotte!
Yummmm!! Looks delicious!!
Rebecca
xx
http://www.peppermintdolly.com
Thanks girl!
Can I substitute other things for some of the ingredients? Thank you
Sure, but I haven’t tested the recipe that way, so I can’t say how it will turn out. Let me know if you have questions.
Hi Tieghan, thank you for this recipe – I have a glut of zucchini, some overripe bananas and weekend visitors . . . all I need is some chocolate chips and I am away! Quick question – you always use kosher salt which I cannot seem to buy in the UK. I understand that it is less *salty* than table salt, half the quantity required. I am not sure why this is. If I use sea salt flakes, do you happen to know if that would be the same as kosher or more like table salt? I understand table salt has anti-caking stuff in it and best not used in pickling as it can affect colour / flavour. But I am not sure about baking.
HI Liz!! I think using sea salt flakes in the place of the kosher salt I use will work out great. Let me know if you have other questions. Hope you love the bread. Thank you!!
My thoughts are with your mum and the rest of your family, I hope you all find the strenght to be there for each other and shed light and love in your hearts.
Friday does beg for chocolate, I’ve also baked a chocolate bread on my blog today, so we’re kind of on the same brainwave here 😉
https://bloglairdutemps.blogspot.pt/
Awh thank you so much Ruth it means more than you can know (:
Ah love when we hit the same recipes at the same time!! Woowoo!