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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.
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.
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.
This looks amazing! Any chance you know how I can make this gluten free? Thank you!
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
Yum! Making this today! If I don’t be have wheat flour can I sub for white? Thanks!
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
can you sub coconut sugar for maple syrup?
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! ?
could I use just all whole wheat flour?
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! 🙂
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!
That is amazing! Thank you Heather!
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.
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?
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.
Yes that is awesome! I am so glad you both loved these & I hope you love the book! Thank you!
Hey there! Can this same batter be poured into muffin tins as well? Thanks 🙂
Yes, that will work great! I would bake about 12- 15 minutes. Let me know if you have questions. enjoy!
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!
Thank you so much! I am so glad you both loved this?
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!
So happy you enjoyed the bread. Thank you!
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.
Sounds amazing! Thank you Waleska!
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.
That is so great! I am so happy you love this recipe, Caitlin! Thank you ?
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!
I am so happy that everyone loved this and you did as well! Thank you Karen!
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!
Whole wheat pastry flour will be great! Hope you love the bread!
Made this last weekend and it’s really good! Not too sweet, not super sugary, just right.
So happy to hear that this turned out perfect for you Rose! Thank you! ?