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This recipe is great for using overripe bananas and leftover summer zucchinis. The little flecks of green might seem strange at first but after one bite of this mini bundt, you’ll want to gobble it all up!
Zucchini Banana Bread with Chocolate Chips
Ingredients
- ¾ cup vegetable oil
- ⅔ cups brown sugar
- ⅔ cups white sugar
- 3 eggs
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 bananas, mashed
- 2 teaspoons vanilla extract
- 3½ cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat the eggs with an electric mixer. Add brown sugar, white sugar, oil, vanilla extract, grated zucchini and mashed banana. Stir until combined.
- In a medium bowl, whisk dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients one third at a time, mixing lightly with a wooden spoon. Stir only until combined, be careful to not over mix to avoid rock-like cakes. Add chocolate chips and mix once more.
- Grease a mini bundt pan with cooking spray. Fill each mini bundt three quarters full. There will be batter left over, and should be enough for another batch of bundts.
- Bake in the oven for 35 minutes and rotate the pan around to ensure even heating. Bake for another 30 minutes until a knife inserted in the center comes out clean.
- Once cooked, remove from oven and allow to cool.
- Once cool, remove from bundt pan.
