Easy Chocolate Chip Banana Cake

Oh, you know those days? The ones where you’re just craving something warm, comforting, and ridiculously delicious, but the thought of a complicated baking project makes you want to just curl up on the couch with a good book? Yeah, I have those days too. And when they strike, this Chewy Chocolate Chip Zucchini Bread is my absolute saving grace. It’s honestly like a hug in loaf form. Forget those dry, crumbly quick breads you might have had; this one is super moist, packed with melty chocolate chips, and you’d never, ever guess the secret ingredient is zucchini! It sounds a little wild, I know, but trust me on this one. It’s the perfect way to sneak in some extra veggies without anyone even noticing, and the result is just pure bliss. It’s so much easier than making a full cake, but somehow feels just as special. I’ve been making this for years, and it’s become such a staple in our house that my kids actually ask for it by name now. It’s way better than store-bought anything, and honestly, the smell that fills the kitchen while it’s baking is just heavenly.

What is Chewy Chocolate Chip Zucchini Bread?

So, what exactly is this magical creation? Think of it as your favorite comforting quick bread, but with a few key upgrades that make it utterly irresistible. It’s essentially a tender, moist loaf cake studded with generous pockets of gooey, melted chocolate chips. The zucchini might sound a bit out there, but it’s the secret weapon for achieving that incredible, almost fudgy texture and keeping it super moist for days. It doesn’t add any discernible zucchini flavor, I promise! It’s more of a blank canvas that lends its moisture and tenderness to the batter. The name itself just sounds cozy, doesn’t it? It’s the kind of thing that evokes memories of rainy afternoons, lazy weekend mornings, or that perfect mid-afternoon pick-me-up. It’s humble, it’s familiar, and it’s just plain delicious. If you’ve ever enjoyed a good banana bread or a classic pumpkin bread, you’re going to fall head over heels for this zucchini version.

Why you’ll love this recipe?

There are so many reasons why this Chewy Chocolate Chip Zucchini Bread has earned a permanent spot in my recipe binder, and I just know you’re going to love it too! First off, the flavor is just phenomenal. It’s got that comforting, subtly sweet base that’s perfectly complemented by the rich, decadent bursts of chocolate. And the texture? Oh, the texture! It’s incredibly moist and tender, with a delightful chewiness that makes every bite a joy. It’s not at all dense or heavy, which is a common pitfall with some quick breads. What I love most about this recipe is its sheer simplicity. It comes together so quickly, even on a busy weeknight. You can literally mix up the batter in one bowl in about 10-15 minutes, pour it into the pan, and let the oven do the rest. Plus, it’s incredibly budget-friendly. Most of the ingredients are pantry staples, and zucchini is usually quite affordable, especially when it’s in season. And let’s talk versatility! This loaf is amazing on its own, but it’s also fantastic toasted with a smear of butter, or even served warm with a scoop of vanilla ice cream for an impromptu dessert. It’s also a lifesaver when you have a surplus of zucchini from the garden and are wondering what to do with it all! Compared to something like a complicated layer cake, this is a breeze, but it delivers on flavor and satisfaction every single time. It’s my go-to when I need something homemade and impressive without the fuss.

How do I make Chewy Chocolate Chip Zucchini Bread?

Quick Overview

This recipe is all about simplicity and deliciousness. You’ll be grating some zucchini, whisking together a few simple ingredients in one bowl for the batter, folding in plenty of chocolate chips, and then baking it to golden perfection. The zucchini is the secret to that unbelievably moist texture, and the chocolate chips are, well, chocolate chips – a non-negotiable for pure happiness! It’s truly a straightforward process that anyone can master, even if you’re new to baking.

Ingredients

For the Main Batter:
These are the building blocks for that perfect, moist crumb.

• 2 cups all-purpose flour: I always use unbleached all-purpose flour for the best texture. Make sure to spoon and level it into your measuring cup, don’t just scoop!
• 1 teaspoon baking soda: This is crucial for that lovely lift and chewy texture.
• ½ teaspoon baking powder: Just a little extra boost to ensure it’s light and airy.
• ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
• 1 teaspoon ground cinnamon: Adds a warm, comforting spice note that pairs perfectly with zucchini and chocolate.
• ½ teaspoon ground nutmeg: Optional, but it adds a lovely subtle depth of flavor.
• 1 ½ cups granulated sugar: For sweetness and that wonderful chewy texture. You can reduce this slightly if you prefer, but I find this amount perfect.
• ½ cup unsalted butter, softened: Make sure it’s properly softened, not melted! This makes it easier to cream with the sugar.
• 2 large eggs: Room temperature eggs incorporate better into the batter.
• 1 teaspoon vanilla extract: The classic flavor enhancer that makes everything better.
• 1 cup grated zucchini, squeezed dry: This is the star! Grate it on the large holes of a box grater. Gently squeeze out excess moisture with your hands or a clean kitchen towel. This step is important to avoid a soggy bread.

For the Chocolatey Goodness:
Because what’s zucchini bread without a ton of chocolate?

• 1 ½ cups semi-sweet chocolate chips: I like using semi-sweet because they have the perfect balance of sweetness and chocolatey-ness. Feel free to use milk chocolate or dark chocolate if that’s your preference!
• ½ cup chopped walnuts or pecans (optional): If you’re a nut person, these add a lovely crunch and nutty flavor.

For the Optional Simple Glaze:
A little something extra to make it even more decadent!

• 1 cup powdered sugar
• 2-3 tablespoons milk (or milk alternative)
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). Grab a standard 9×5 inch loaf pan and grease it really well with butter or non-stick spray. Then, dust it with a little flour, tapping out any excess. This ensures your beautiful loaf slides right out after baking. I sometimes like to line the bottom with parchment paper too, just for extra insurance. It’s a little extra step, but it saves so much hassle later!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Whisking them together ensures that all the leavening agents and spices are evenly distributed throughout the batter. You don’t want pockets of baking soda or clumps of cinnamon, right? Give it a good whisk until everything is well combined. This is a simple step, but it really makes a difference in the final texture.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer, or a bit longer with a whisk and some elbow grease. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should look smooth and well combined.

Step 4: Combine

Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently with a spatula until just combined. Be careful not to overmix here! Overmixing can develop the gluten too much, leading to a tough bread. A few streaks of flour are okay; they’ll disappear as you fold in the zucchini and chocolate chips. Stop mixing as soon as you don’t see any large pockets of dry flour.

Step 5: Prepare Filling

Gently fold in the grated, squeezed zucchini until it’s evenly distributed throughout the batter. Then, fold in the chocolate chips and nuts (if using). Again, don’t overmix; just fold until everything is incorporated. The batter will be thick and full of delicious chocolatey potential.

Step 6: Layer & Swirl

Pour the batter into your prepared loaf pan, spreading it evenly. If you’re feeling fancy, you can sprinkle a few extra chocolate chips on top for a pretty finish. I usually just try to get them distributed evenly throughout the batter.

Step 7: Bake

Bake in your preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). Ovens can vary, so it’s always good to start checking around the 50-minute mark. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. The aroma that fills your house at this stage is absolutely incredible!

Step 8: Cool & Glaze

Once baked, let the loaf cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the loaf onto a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzly. You might need to adjust the milk a little to get the perfect consistency. Drizzle it over the completely cooled loaf. Patience is key here – letting it cool completely ensures the glaze sets nicely without melting everywhere.

Step 9: Slice & Serve

Once the glaze is set (or if you skipped it!), slice into thick, satisfying pieces. This bread is honestly delicious served at room temperature, but I absolutely love it slightly warm, maybe with a pat of butter. It’s perfect for breakfast, a snack, or even dessert!

What to Serve It With

This Chewy Chocolate Chip Zucchini Bread is so versatile, it’s truly a winner for any time of day or any occasion! For a simple, delicious breakfast, I love just slicing off a piece and enjoying it with my morning coffee. It’s hearty enough to keep you going but not so heavy that it weighs you down. The subtle sweetness is just perfect with a dark roast or a creamy latte. If you’re hosting a brunch, this bread is a fantastic addition to the spread. Serve it alongside other favorites like quiches, fruit salads, or yogurt parfaits. It adds a lovely homemade touch that guests always appreciate. I like to arrange slices artfully on a platter, perhaps with a few fresh berries scattered around. For a more indulgent treat, serving it as dessert is a no-brainer. A warm slice with a scoop of good quality vanilla bean ice cream is pure heaven. You could even drizzle a little extra chocolate sauce on top for an extra decadent finish. And for those spontaneous moments when you just need a comforting, cozy snack, this bread is it. It pairs wonderfully with a warm mug of tea or a glass of cold milk. It’s the kind of thing that just makes you feel good, no matter how you serve it. My family also loves having it as an after-school snack – it’s always a hit!

Top Tips for Perfecting Your Chewy Chocolate Chip Zucchini Bread

I’ve learned a thing or two about making this bread over the years, and I’m happy to share my best tips so yours turns out just as amazing! When it comes to the zucchini prep, don’t skip squeezing out the excess moisture. Seriously, this is probably the most important step for preventing a soggy loaf. Grate the zucchini on the large holes of your box grater, then gather it in a clean kitchen towel or cheesecloth and give it a good squeeze. You’ll be surprised how much liquid comes out! For mixing advice, remember that the golden rule with quick breads is “do not overmix.” Once you add the dry ingredients to the wet, mix only until just combined. A few small lumps are perfectly fine and will actually contribute to a more tender crumb. Overmixing develops the gluten in the flour, which can make your bread tough and dense. When it comes to swirl customization, while this recipe focuses on classic chocolate chips, you can certainly get creative! If you wanted to do a true swirl, you could mix a tablespoon of cocoa powder with a few tablespoons of batter and swirl that into the main batter before baking for a marble effect. For ingredient swaps, I’ve successfully tested this with almond milk or oat milk, and it turned out wonderfully creamy. You can also swap out the chocolate chips for chunks of your favorite chocolate bar for even gooier pockets. For baking tips, always trust your oven’s instincts rather than just the clock. Start checking for doneness around the 50-minute mark. A wooden skewer should come out with moist crumbs attached, not wet batter. If the top is browning too quickly, loosely tent it with foil. And for glaze variations, if you want a thinner glaze, just add a touch more milk. For a thicker, more frosting-like glaze, add a bit more powdered sugar. You could also add a tiny pinch of espresso powder to the glaze for a mocha twist, or even some orange zest for a bright citrus note!

Storing and Reheating Tips

One of the best things about this Chewy Chocolate Chip Zucchini Bread is how well it keeps! For room temperature storage, once the loaf is completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay deliciously moist and fresh for about 2-3 days. This makes it perfect for making ahead of time. If you’re lucky enough to have any left after a few days, you can store it in the refrigerator. Again, an airtight container is key. It will last for up to a week this way, though I find the texture is best within the first 4-5 days. Just be aware that refrigeration can sometimes slightly dry out baked goods, but this zucchini bread holds up remarkably well. For longer storage, this bread freezes beautifully. Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap, then in a layer of aluminum foil or place in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter for a few hours. For the glaze timing advice, I always recommend applying the glaze only when the bread is completely cool, especially if it’s going to be stored at room temperature or in the fridge. If you plan to freeze it with the glaze, it’s best to glaze it after thawing. Reheating is simple: you can enjoy slices as is, or warm them up gently in a toaster oven or microwave for a few seconds for that freshly-baked warmth. A quick warm-up is perfect for bringing back that soft, chewy texture.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite Chewy Chocolate Chip Zucchini Bread recipe! I genuinely believe this is one of those recipes that will become a go-to in your kitchen too. It’s the perfect blend of comforting, easy, and utterly delicious. It’s proof that you can create something incredibly satisfying with simple ingredients and a little bit of love. It’s more than just a recipe; it’s about those moments of pure joy, the happy sighs of family members enjoying a slice, and the satisfaction of creating something wonderful from scratch. If you’re looking for other incredibly moist and delicious quick breads, you might also want to check out my Best Ever Banana Bread or my Spiced Apple Crumble Bread recipes – they’re in a similar vein of cozy deliciousness! I truly hope you give this zucchini bread a try. I can’t wait to hear how it turns out for you, and I’d love to know if you discovered any fun variations or personal touches you added! Let me know in the comments below. Happy baking!

banana chocolate cake

If you like the sound of a soft and moist banana cake layered with rich chocolate cream cheese frosting, then you'll love this Banana Chocolate Chip Cake! It's such an easy dessert that never fails to hit the spot.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 16

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Cake

• 2.5 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 0.5 cup unsalted butter room temperature
• 0.5 cup vegetable oil
• 1 cup packed light brown sugar
• 0.5 cup granulated white sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 large egg white
• 1.75 cups mashed overripe banana about 4-5 bananas
• 1.25 cups semi-sweet chocolate chips

For the Frosting

• 16 oz cream cheese room temperature
• 0.75 cup butter room temperature
• 9 cups powdered sugar
• 0.5 cup natural unsweetened cocoa powder
• 2 tsp vanilla extract

Method

 

For the Cake

1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper in the bottom and baking spray on the sides.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl and set aside.
3. Add the butter, sugars, oil, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
4. Now it’s time to add the eggs. Add the eggs and egg white one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the mashed banana and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter.
8. Gently stir in the chocolate chips.
9. Divide the batter evenly between the three cake pans and bake 25-30 minutes or until a toothpick inserted comes out clean.
10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.

For the Frosting

1. Add the cream cheese and butter to a large mixer bowl and beat until well combined.
2. Slowly add about half of the powdered sugar and the cocoa powder and beat until smooth.
3. Add the vanilla extract and beat until smooth.
4. Add the remaining powdered sugar and beat until smooth.
5. Build the cake by layering the cake and the frosting, alternating until all the cake layers have been used, and covering the assembled cake with the remaining frosting. Slice, serve and enjoy!

Notes

This banana chocolate chip layer cake is perfect for celebrations or a delicious treat anytime. Ensure all cold ingredients for the cake and frosting are at room temperature for the best results.