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Moist Banana Zucchini Bread with Chocolate Swirl

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A moist and tender banana zucchini bread with a rich chocolate swirl, perfect for breakfast or snacks. This easy recipe uses simple pantry staples and delivers a deliciously comforting loaf.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, grated and gently squeezed to remove excess water
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater and gently squeeze out excess moisture, leaving some moisture for tenderness.
  3. In a large bowl, mash the bananas until mostly smooth. Add grated zucchini, vegetable oil, eggs, and vanilla extract. Whisk until combined.
  4. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Stir in granulated sugar and brown sugar.
  5. Slowly fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  6. Melt half of the chocolate chips gently in a microwave-safe bowl in 20-second bursts, stirring until smooth. Let cool slightly.
  7. Pour half the batter into the prepared loaf pan. Spoon half the melted chocolate over the batter and swirl gently with a knife or skewer. Repeat with remaining batter and chocolate.
  8. Bake for 55-65 minutes, starting to check doneness at 55 minutes by inserting a toothpick into the center. It should come out clean or with moist crumbs.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough bread. Gently squeeze zucchini to remove excess water but leave some moisture for tenderness. Melt chocolate just before swirling to prevent hardening. Tent with foil if bread browns too fast. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: banana bread, zucchini bread, chocolate swirl, moist bread, easy recipe, homemade loaf, breakfast bread, snack bread

Find it online: https://sizzlesprout.com/moist-banana-zucchini-bread-with-chocolate-swirl-easy-recipe-for-perfect-homemade-loaf/