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.
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
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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- 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
- 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.
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makes 1 (9x5) loaf
And bake up some fresh zucchini banana bread.