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

And bake up some fresh zucchini banana bread.

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Comments

  1. 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

  2. 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

  3. 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

  4. 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.

  5. 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

  6. 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

  7. 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!

  8. 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

  9. 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!