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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.

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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.

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Comments

  1. 5 stars
    This bread is DIVINE! My mother in law makes this on repeat and the entire family loves it every time. I’m normally skeptical of veggies in desserts, but don’t be wary like I was because you will seriously be missing out on something delicious. Make this ASAP — you won’t regret it.

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  2. 5 stars
    Hi! Would it work to make this bread into muffins? Love your recipes and excited to try this one. Thanks!

    1. Hey Jordan,
      Yes, that would work well, just be sure to reduce your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 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

  4. 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

  5. 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

  6. 4 stars
    Made this yesterday. Cooked it for a little over an hour. Looked ok on top. Bounced back to touch. Let it rest…definitely wasnt cooked. Does it take over an hour sometimes?

    1. Hey Rebecca,
      So sorry you had issues with he baking time. Unfortunately all oven are slightly different so baking times will vary. Next time I would recommend sticking a knife in the center of the bread, if it comes out clean it is done, if it does not come out clean you will need to bake longer. I hope this helps, please let me know if you have any other questions! xTieghan

  7. Hi! Is there a way I can make this gluten free? Would I substitute the whole wheat and all purpose flour for gluten free flour? Thanks for your help!

    1. Hey Emmie,
      Yes I would recommend using an equal amount of gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Erin,
      Yes you can totally use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. This recipe looks amazing! Do you think I could use all-purpose flour for all the flour and Agave instead of maple syrup? Thanks!

    1. Hi Maya,
      Yes these substitutes will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Jeanne! I haven’t tried it, so I do not feel comfortable recommending it! Please let me know if you do! xTieghan

  9. 5 stars
    Hi Tieghan,
    Just made it!! And turned out amazing, I didnt have whole wheat flour, so I used all-purpose flour.
    Loved it.

  10. Hi Tieghan,

    This looks delicious! Can I make this gluten free and with one less banana?!

    Thanks!

    Michelle

    1. Hi Michelle,
      I have not tested this with gf flour, but I would recommend using @cup4cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Hi Tieghan,
    I’m Sol from Argentina.. I’ve just made this recepie and absolutly loved it! My father who loves chocolate but hates everinght that’s green (as zucchini hahaha) just tasted the bread and won’t stop eating it!!
    XO 🙂

    1. Hi Sol! Wow that is so great! I am so glad you are both loving this bread! Thank you for trying it! xTieghan

  12. I have some bananas the were overripe when I put them in the freezer. If I thaw them, will those work? Do you have experience baking with previously frozen bananas? Thank you!

  13. Would almond flour be a good subsitite to whole wheat flour? If so, how much almond flour should I use?

    1. Hi Kristy! I actually have not tried that, so I don’t feel comfortable recommending it to you! If you do try it, please let me know! xTieghan

    1. HI Pete! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. Hi Jennifer! You can swap for all purpose if that’s what you have on hand. Let us know if you have any other questions as you go! Enjoy!

    1. HI! I dont recommend using coconut flour as that will bake up differently and I am not sure of the outcome. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  14. 2 stars
    I made this tonight and, honestly, it wasn’t my favorite. It took much longer to cook and thus ended up with a thick crust that was hard to cut through with a fork. I also found the flavor a pretty bland. I have loved most of the other recipes of yours that I’ve made but I wouldn’t make this again given the time/effort/and expense of the ingredients.

    1. Hi Katy! I am so sorry you did not enjoy this recipe. I hope that does not stop you from trying other recipes on my blog!

  15. 4 stars
    Is this bread supposed to be insanely moist? I baked mine for just over 50 minutes and I can’t figure out if it is under-cooked, or just really really moist.

    1. Hi Trish! It is supposed to be more like a muffin consistency. If you’re closer to sea level I would recommend leaving it in for longer than the original 50 minutes.

    1. You can try using a gluten free flour blend. I have not tried that, but I think it would work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. Yes, white flour will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. I have not tried that so I am really not sure. I would think it would be ok though. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

    1. You can, but the muffins might be a little dense. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  16. 5 stars
    We’ve made this several times now and it is so delicious! In fact, getting ready to make it now, to welcome in a cool autumn morning. Thanks so much Tieghan!

  17. These look delish! I was looking for a muffin recipe with zucchini and bananas to make with my toddler and the chocolate chip bonus can’t hurt. I’m so glad you answered the last comment about the timing for muffins. Also, I ordered the cookbook earlier and thanks to Amazon Prime it’ll be here today (yaaaay!). I can’t wait to too all the yummy things in it.

    1. I hope you and your little one love this Candiss!! I am so glad you ordered the cookbook! Let me know how you like it! Thank you?

      1. Just made these into muffins and they are AMAZING! My two-year-old, Miss Super Picky, just are three mini muffins. Hey, they contain zucchini so I’m counting that as a victory.

        Also, love the cookbook! I can’t wait to try everything, but the Pumpkin and Oregano-Butter Gnocchi has me extra excited.

  18. DAYUM this bread. I’m a big banana bread fan, but this one was killer. Zucchini totally holds everything together soooo well! Boyfriend gobbled this right up even after I told them there was zucchini hidden in there!

    I can’t wait for more like this!

  19. Just made this….SO GOOD! I probably added 1 cup chocolate chips and so glad I did because those morsels add that melty chocolatey ooey goodness! Hubs dislikes zucchini but totally edible in this yummy sweet bread. Love how simple this recipe is, will be an easy go to recipe in our house! Thanks!

  20. This bread has good flavor but the consistency is more of a bread pudding than zucchini bread. So I decided to make a brandy sauce to go with it and it was a hit.

  21. My second loaf is in the oven right now and I can hardly wait for it to be done. This recipe is delicious thank you.

  22. Made this over the weekend, really great!!! everyone loved it! Will make again. Who knew you can use zucchini to bake with?! Lol! Yeah, i get the look when i tell people what’s in it, lol… but it’s awesome!

  23. Thanks for sharing this lovely recipe! Would I be able to substitute whole wheat pastry flour for the white whole wheat flour, or will that alter the way it bakes? Thank you for your help!

  24. Thank-you for the recipe Tieghan, it looks delicious! Sending well wishes and warm thoughts to you and your family. I don’t have whole wheat flour would all-purpose flour work?

  25. Made this yesterday and all I can say is… it’s delicious! I’m using self control today by not running into kitchen and finishing it all up…So yummy! Thanks

  26. Stress baking is needed and it looks amazing! I wish I could come enjoy this with you and bring coffee.

  27. Just made some cookies with almost all the same ingredients, I think this loaf would complement those well 😉

  28. Thinking and praying for your grandmother and your whole family Tieghan. Love this banana zucchini bread. And we all know chocolate makes everything better. Can’t wait to try!

  29. Love adding a sneaky veggie to a delicious bread, especially for my toddler! This one looks amazing! I will be making and saving this recipe! Also sending prayers to your Grandma! Xo

  30. Continuing to pray for your grandma and your family! Baking is the absolute best way to cope and this bread is perfection – love all the chocolate chips, of course! 🙂

  31. Sending good vibes to your family. Hope things look up soon. Also quick question, can this be made with gluten-free flour? I REALLY wish I could try it but i only have a few bananas and am scared to use them in case it turns out as a flop 🙁

    1. Hey Payton! I have not tried this with GF, so I cant say for sure. I think it would be fine, but again I am not sure. Hope you love the bread!

  32. Wishing you all the best of luck and prayers for your grandmother. My grandmother is currently in rehab from a hip injury and is recovering at a very slow and uncertain pace. It’s really difficult to see her in pain and to fear that she won’t have enough strength to recover properly. Baking is definitely a favorite hobby of mine to rekindle my mind with positive thoughts! This chocolate chip olive oil zucchini bread looks to die for! I’ll have to try using this with flax eggs!

    1. Yeah its so hard to see the people we love struggling. Hope your grandma a great recovery!
      Baking is the best to bring positive thoughts! I hope you love the banana bread!

  33. Approximately how many cups of grated zucchini equal the two medium zucchini in the recipe? I have a huge zucc, so thought this bread would be great way to use it. Thanks.

    1. Hi! It is about about 1 1/2-2 cups grated. Let me know if you have other questions. Hope you love this bread!

  34. So sorry your family is going through sad times. It is very difficult, especially for your Mom. You are her best medicine. I recently lost my sister very suddenly . My daughters are helping me get through the dark days. Your family is in my prayers.

    1. Thank you Susan, it mens a lot (: So sorry to hear about your sister, that must be so hard. Stay close with your family it always helps (:

  35. 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!

    1. The bread part makes it hard not to love! Thanks James, so happy you like it! Oh and yes always doubling the chocolate!!

  36. Sending good thoughts your family’s way! I’m definitely on the love banana bread side of things. This recipe looks wonderful.

  37. 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

  38. This bread looks delicious, Tieghan! Love the addition of zucchini to make it extra-moist! 🙂

  39. YUM!! This banana bread looks amazing. I love that it is made with healthier ingredients 🙂

  40. 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

    1. Ah how funny were on the same page with banana bread I guess!! Sounds delicious!!
      Thank you so so much Chelsea!

  41. 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.

  42. 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?

    1. 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. 🙂

  43. 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!!

    1. Its funny how our taste buds can change like that!
      Loving that you like my recipes still though!! Thanks Charlotte!

    1. 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.

  44. 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.

    1. 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!!

  45. 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/

    1. 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!