Two worlds collide in this Healthy Chocolate Chip Banana Zucchini Bread recipe. The combination of sweet mashed banana and shredded zucchini create a moist yet fluffy bread with perfect texture. And with chocolate chips in every bite, it makes for a tasty breakfast or healthy dessert!

Two slices of banana zucchini bread sit on a white plate. There is a striped towel, measuring spoons, and another slice of bread in the background.

I love enjoying a slice (or two) of this banana zucchini bread with my morning coffee. It’s simple and just sweet enough to satisfy the sweet tooth!

For another zucchini bread recipe, check out this fun twist on the classic. Gluten Free Orange Zucchini Bread that’s moist, fluffy, and bursting with fresh orange essence. The perfect breakfast or sweet treat for summer!

A fresh baked loaf of chocolate chip banana zucchini bread sits on a parchment lined wood board. There is a striped towel, measuring spoons, shredded zucchini, and chocolate chips in the background.

Ingredients in Healthy Banana Zucchini Bread

Bananas – The more ripe these are, the better. I wait till mine are *real* spotty or nearly all black before mashing up for bread.

Eggs – Give structure and support for this gluten free bread.

Maple Syrup – A refined sugar free sweetener that compliments the natural sweetness of banana.

Coconut Oil – The added fats help with moisture and maintaining the fluffy texture of the bread.

Almond Flour – One of my favorite flour alternatives for gluten free baking. Almond flour gives the soft and moist texture that other gluten free baked goods are sometimes lacking in. Make sure to use super fine blanched almond flour (vs almond meal).

Gluten Free Flour – The best solution for most gluten free baking, using a 1:1 replacement gf flour blend like Bob’s Red Mill helps give structure to gluten free baked goods. I usually pair this gluten free flour blend with almond flour to achieve the soft and moist texture I’m looking for.

Zucchini – I’ll share my tips and tricks for shredding zucchini and baking with it down below!

A fresh sliced loaf of chocolate chip banana zucchini bread sits on a parchment lined wood board. There are measuring spoons, shredded zucchini, and a pitcher of milk in the background.

How to Shred Zucchini

All great zucchini bread begins with the shredding process. Zucchini is a very moist and water saturated vegetable so baking with it can prove to be challenging at times. The key to moist zucchini baked goods (and not soggy ones) is all in the shred and squeeze.

I like to manually shred my zucchini on the second smallest shred size or by using the grater attachment on my food processor. Once the zucchini is shredded, I place it in a cheese cloth or kitchen towel and start squeezing it. The trick is to squeeze out extra moisture then pack it in a measuring cup.

That way you’re getting more zucchini substance in the batter and less water. Creates moist and fluffy zucchini baked goods and only takes a few extra seconds of time!

How to Make Healthy Zucchini Banana Bread

Line 9″x5″ baking pan with parchment paper
Prep Zucchini – shred zucchini then squeeze out excess water. Set aside.
Whisk together wet ingredients – mashed banana, eggs, maple syrup, coconut oil, and vanilla extract in a large mixing bowl.
Whisk together dry ingredients in a separate bowl – almond flour, gluten free flour, cinnamon, baking powder, baking soda, and salt.
Add dry ingredients to the wet and stir until just combined.
Fold in the strained zucchini and chocolate chips until just combined.
Pour batter into the parchment-lined 9″x5″ pan and sprinkle extra chocolate chips overtop.
Bake at 350F for 50 – 60 minutes (mine took 55 minutes) or until the top is browned and a toothpick inserted comes out crumb-free.

Chocolate chip zucchini bread sits on a white plate with a fork to cut a piece out of it.

Healthy Chocolate Chips

If there’s one thing you should know about me it’s that I’m an extreme chocolate lover. I think that 90% of sweets should include chocolate and this zucchini banana bread is no exception.

When it comes to healthy chocolate chips or chocolate bars, I have a few favorites that I’ll share below!

Enjoy Life Chocolate Chips are free from the top 8 major allergens and are absolutely delicious. I especially love the mini size of the chips!

Trader Joes semi-sweet chocolate chips are dairy free and perfect for more intense chocolate flavor with less added sweetness.

Hu Kitchen Gems are a great option for more ‘chocolate chunk’ style, I love biting into a thick chunk of melty chocolate!

And my all time favorite, Theo Chocolate bars are easy to chop up and use in place of chocolate chips. I actually prefer doing this because chopping the chocolate allows you to decide whether to make small or large chunks of chocolate. And as you can already guess, I always chop for the large chunks 😉

How to Store Chocolate Chip Banana Zucchini Bread

Once the bread has cooled completely, I suggest storing it in an airtight container for up to 5 days at room temp or a full week in the fridge. If you store at room temperature, I always like to add a paper towel in the container to help absorb excess moisture. To freeze a few slices for later, layer parchment paper between the slices and stash it away in an airtight container. Then to thaw it, simply set the container in the fridge overnight and heat your slice up in the morning!

Two slices of chocolate chip banana zucchini bread sit on a white plate. There is a striped towel, measuring spoons, and another slice of bread in the background.

For another tasty chocolate chip zucchini creation, check out my Chocolate Chip Zucchini Bars recipe. Moist and fluffy zucchini bars made with oat flour and filled with chocolate chips in every bite. Perfect for on-the-go breakfast or healthy snack!

If you try this recipe or any of the above ones, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Chocolate Chip Banana Zucchini Bread 🙂