Best Chocolate Chip Banana Cookies

Oh, friend, have I got a treat for you today! This isn’t just *any* chocolate zucchini bread. This is *the* chocolate zucchini bread. The one that makes my kids stop mid-game to ask, “What smells so good?” The one that disappears faster than you can say “second slice.” It’s that magical concoction that uses up those garden zucchinis you don’t know what to do with, and in return, gives you pure, unadulterated comfort. Honestly, it’s so ridiculously easy and good, it almost feels like cheating. It’s my go-to when I need a pick-me-up, a crowd-pleaser, or frankly, just a good excuse to eat chocolate for breakfast (don’t judge!). If you’ve ever tried making a dense, dry, or just plain *meh* zucchini bread, forget all that. This one is moist, rich, and utterly divine, and it’s surprisingly simple to whip up, even on a Tuesday night. It’s like a hug in loaf form, and who doesn’t need more of that?

What is chocolate Zucchini bread?

So, what exactly *is* this marvel of baked goods? At its heart, it’s a classic quick bread, but with a decadent chocolatey twist and the secret ingredient – zucchini! Don’t let that throw you off; you won’t taste the zucchini at all, I promise. What you *will* get is an unbelievably moist crumb that makes all the difference. Think of it as the ultimate mashup between a moist chocolate cake and a hearty, wholesome quick bread. The zucchini itself is a miracle worker here; it basically steams as it bakes, infusing the bread with moisture and tenderness without adding any weird flavor. The “chocolate” part? Well, that’s where the pure joy comes in, with cocoa powder and often plenty of chocolate chips for good measure. It’s essentially a way to make your favorite chocolate indulgence feel just a *little* bit more wholesome, thanks to Mother Nature’s bounty.

Why you’ll love this recipe?

Seriously, where do I even begin? There are so many reasons this chocolate zucchini bread has become a staple in my kitchen. First and foremost, the flavor. It’s just incredible! It’s deeply chocolatey, but not overly sweet, and the zucchini adds this subtle, moist richness that you just can’t achieve otherwise. It’s like having your cake and eating it too, but in loaf form! Then there’s the sheer simplicity of it. You don’t need any fancy equipment or baking skills. Most of the work is just mixing things together in bowls, and that’s coming from someone who isn’t exactly a professional baker. It’s a lifesaver on busy weeknights when you need a quick dessert or a special treat for the next day. And let’s talk about cost-effectiveness. If you have a garden or a friend with one, zucchini is practically free! Even if you buy it, it’s usually pretty inexpensive. Plus, pantry staples like flour, sugar, and cocoa powder are things most of us have on hand. Compare this to buying a fancy bakery loaf, and you’re saving a ton. It’s also ridiculously versatile. Serve it warm with a dollop of whipped cream for dessert, slice it cold for a breakfast treat, or just grab a piece while you’re standing at the counter – no judgment here! It’s genuinely my favorite way to use up those summer zucchinis, and the smell that fills the house while it bakes is just divine. It’s more than just a recipe; it’s a little piece of happiness.

How do I make Zucchini bread?

Quick Overview

This recipe is all about combining wet and dry ingredients and then letting the oven do the rest. You’ll mix your dry stuff, whisk your wet stuff, combine them gently, fold in some chocolate chips (because, why not?!), and bake until a toothpick comes out clean. The zucchini does all the heavy lifting when it comes to moisture, so you don’t have to worry about overmixing or complicated techniques. It’s really that straightforward, and trust me, the results are spectacular every single time.

Ingredients

For the Main Batter:
This is where the magic starts! I always make sure my ingredients are at room temperature, especially the eggs and butter (if I were using it, but this recipe is oil-based and awesome!). For the zucchini, I like to use medium-sized ones, and grating them finely is key – you want them to disappear into the batter. If you have giant zucchinis, just make sure to squeeze out a bit more moisture. I usually use all-purpose flour, but I’ve found that a good quality unbleached all-purpose flour makes a noticeable difference in texture. And for the cocoa powder, Dutch-processed is my absolute favorite here; it gives a richer, deeper chocolate flavor and a gorgeous dark color. Don’t skimp on the baking soda and baking powder; they work together to give us that lovely lift.

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar (or a mix of granulated and brown sugar for extra moisture!)
• ⅔ cup unsweetened cocoa powder (Dutch-processed is best!)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs, room temperature
• 1 cup milk (whole milk or buttermilk is fantastic here!)
• ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis, squeezed gently to remove excess water)

For the Filling:
Okay, so technically, the “filling” here is mostly the chocolate chips that get mixed into the batter. But you *could* get fancy! My absolute favorite addition is a generous cup of good quality semi-sweet or dark chocolate chips. I usually have a bag of these handy, and I find myself adding them even when the recipe doesn’t explicitly call for them. You can also do a mix of chips and chopped nuts if you’re feeling adventurous, but honestly, just the chocolate chips are pure perfection.

• 1 cup semi-sweet or dark chocolate chips (or a mix!)
• Optional: ½ cup chopped walnuts or pecans

For the Glaze:
This is totally optional, but oh-so-worth it! A simple chocolate glaze takes this bread from delicious to absolutely show-stopping. I like to make a quick ganache-like glaze. It sets up nicely but stays a little fudgy. You can adjust the thickness by adding more or less milk. If you’re not a chocolate fan (gasp!), a simple dusting of powdered sugar is also lovely.

• 1 cup powdered sugar
• 3-4 tablespoons milk (or heavy cream for extra richness)
• 1 tablespoon unsweetened cocoa powder
• 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). This is crucial because you want the oven to be nice and hot when your batter is ready. Next, grab a standard loaf pan – I use a 9×5 inch one, but a 8.5×4.5 inch will work too, it’ll just be a bit deeper. Grease it really well with butter or cooking spray, then lightly flour it, tapping out any excess. This step is non-negotiable if you want your beautiful loaf to slide out without any drama!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is really well combined. Whisking helps to break up any lumps and ensures that your leavening agents are evenly distributed. This is a simple step, but it’s important for a consistent rise and texture.

Step 3: Mix Wet Ingredients

In a separate medium-sized bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until everything is smooth and well combined. This creates the liquid base for our moist bread. If your eggs are cold, whisking them vigorously will help bring them closer to room temperature, which is always a good idea for baking!

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here! You should still see a few streaks of flour; that’s perfectly okay. Overmixing develops the gluten too much, which can make your bread tough. Once it’s barely combined, gently fold in the grated zucchini and the chocolate chips (and nuts, if using). Mix just until they’re distributed throughout the batter.

Step 5: Prepare Filling

As mentioned, our “filling” is mostly those glorious chocolate chips and optional nuts that we’re folding directly into the batter in the previous step. I find that folding them in gently after the wet and dry have just met helps ensure they don’t sink to the bottom during baking.

Step 6: Layer & Swirl

Pour the batter evenly into your prepared loaf pan. Smooth the top gently with your spatula. If you are feeling extra fancy and want a more pronounced chocolate swirl (though the chips provide plenty!), you could reserve a tablespoon of cocoa powder and mix it with a tiny bit of extra batter, then swirl that on top. But honestly, for this recipe, it’s usually not needed!

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 50-65 minutes. Now, ovens can be finicky, so this is where the toothpick test comes in. Start checking around the 50-minute mark. Insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s done! If there’s wet batter, give it another 5-10 minutes and check again. Resist the urge to open the oven door too early, as this can cause the loaf to sink.

Step 8: Cool & Glaze

Once baked, carefully remove the loaf pan from the oven. Let the bread cool in the pan for about 10-15 minutes. This is important because it allows the bread to set up further. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool completely on the wire rack before glazing. If you try to glaze it while it’s warm, the glaze will melt right off! To make the glaze, whisk together the powdered sugar, cocoa powder, and 3 tablespoons of milk in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Stir in the vanilla extract. Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set (or if you skipped it!), grab a sharp serrated knife. Slice the bread into thick, generous slices. The best part? Enjoying it! It’s delicious served at room temperature, but I have a secret: I *love* it slightly warm. If you’ve glazed it, be mindful of the glaze. If you haven’t, a quick zap in the microwave for 10-15 seconds makes it extra fudgy and wonderful.

What to Serve It With

This chocolate zucchini bread is so versatile, it’s almost ridiculous! For a simple, satisfying breakfast, I love serving a slice warm with a good cup of coffee. It’s just the perfect way to start the day, especially when it’s cool outside. If you’re hosting brunch, it’s a fantastic addition to a buffet. I’ll often arrange slices on a nice platter with some fresh berries and a small bowl of Greek yogurt for dipping. It adds that touch of decadence without being too heavy. For dessert, it’s pure heaven! Serve a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of raspberry coulis is also divine. And then there are those cozy snack times. When that 3 pm slump hits or I’m just craving something sweet and comforting, a slice of this with a glass of cold milk is my ultimate go-to. It’s satisfying and feels a little bit indulgent. My personal family tradition? We always have a loaf ready for unexpected visitors; it’s the ultimate “welcome home” bake, and everyone always asks for the recipe!

Top Tips for Perfecting Your Chocolate Zucchini Bread

Over the years, I’ve learned a few things that really elevate this already amazing recipe. For zucchini prep, it’s all about getting out excess moisture. Grate your zucchini (I prefer using the large holes of a box grater), then let it sit in a colander for a few minutes. Gently squeeze it with your hands or press it with paper towels. You don’t want it bone dry, but you don’t want a soupy batter either! This step is crucial for preventing a gummy texture. When it comes to mixing, remember my mantra: “just combined.” Seriously, resist the urge to keep stirring once the wet and dry meet. A few lumps are perfectly fine and actually desirable for tenderness. For that lovely swirl of chocolate chips, I’ve learned that folding them in at the very end, just before pouring into the pan, helps distribute them nicely. If you like a really intense chocolate flavor, don’t be afraid to add a bit more cocoa powder or even some mini chocolate chips throughout the batter. I’ve tried swapping the vegetable oil for melted butter, and while it’s good, the oil keeps it unbelievably moist for longer. For a richer flavor, I sometimes use melted coconut oil, but make sure it’s not too hot when you add it to the wet ingredients. When baking, always trust your oven. If it runs hot, you might need to reduce the time slightly or loosely tent the top with foil if it starts browning too quickly. The toothpick test is your best friend here – when it comes out with moist crumbs, it’s ready. For glaze variations, if you don’t want a full glaze, a simple dusting of powdered sugar through a sieve is elegant and easy. You can also add a pinch of espresso powder to the cocoa in the glaze for a mocha kick. And my biggest lesson learned? Don’t overbake it! A slightly underbaked loaf (moist crumbs, not wet batter) is always better than an overbaked, dry one.

Storing and Reheating Tips

This bread is so good, you’ll want to make sure you can enjoy it for a few days. At room temperature, it stays wonderfully moist for about 2-3 days, especially if you wrap it tightly in plastic wrap or place it in an airtight container. I usually just leave it on the counter, and it’s usually gone by then anyway! If you know you won’t finish it that quickly, or if your kitchen is particularly warm, refrigerator storage is a great option. Wrapped well, it can last for up to a week in the fridge. Just be aware that the texture might change slightly, becoming a bit firmer. To bring it back to its former glory, a quick 10-15 second zap in the microwave for a slice does wonders. For long-term storage, freezing is your best friend. You can freeze the entire loaf or individual slices. Wrap it really well in plastic wrap, then in a layer of aluminum foil or a freezer-safe bag. It will keep its quality for about 2-3 months. To thaw, simply leave it on the counter overnight or carefully reheat from frozen in a low oven (around 300°F / 150°C) until warmed through. If you’ve glazed your bread, I recommend waiting to glaze until you’re ready to serve, especially if you plan to freeze it, as the glaze might get a bit sticky when thawed. If you do glaze before storing, room temperature is usually best for a day or two.

Frequently Asked Questions

Final Thoughts

Honestly, this chocolate zucchini bread is more than just a recipe to me; it’s a little bit of kitchen magic. It’s that perfect balance of indulgent chocolate and wholesome goodness, made effortlessly easy. It’s the recipe I turn to when I want to impress without the stress, or when I just need a warm, comforting slice of something delicious. The way the zucchini transforms into this unbelievably moist crumb is still kind of mind-blowing to me, even after all these years. If you’re looking for a reliable, crowd-pleasing bake that practically makes itself, you’ve found it. Give this one a try, and I’m willing to bet it will become a favorite in your kitchen too. Don’t forget to let me know how yours turns out in the comments below, and if you have any fun variations or personal twists, I’d love to hear them! Happy baking!

banana chocolate chip cookies

These banana chocolate chip cookies are beyond addicting. They are moist, chewy, dense, and loaded with real banana flavor and plenty of chocolate chips. They are also super easy to make with no mixer needed!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 45 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 35

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Cookie Dough

• 3 cups all-purpose flour measured accurately
• 1 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.5 tsp salt
• 0.75 cup unsalted butter melted
• 1 cup packed brown sugar
• 0.5 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup mashed over ripe bananas
• 1.25 cups semi-sweet chocolate chips (plus another 0.25 cup for on top, optional)

Method

 

Preparation Steps

1. Add the flour, baking soda, cinnamon and salt to a medium sized bowl and whisk together. Set aside.
2. Add the melted butter and sugars to a large bowl and whisk to combine.
3. Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.
4. Add the dry ingredients and fold together just until well combined.
5. Add the chocolate chips and fold together until dispersed throughout the cookie dough.
6. Cover the cookie dough and refrigerate for at least 2-3 hours. I recommend overnight. The flavor gets even better.

Baking Steps

1. When you’re ready to bake the cookies, preheat the oven to 350°F (176°C). Line a cookie sheet with a silicon baking mat or parchment paper.
2. Use a cookie scoop to create cookie dough balls that are 2 tablespoons in size. Press some additional chocolate chips onto the top of the cookie dough balls, if you’d like. The cookie dough is pretty sticky, even when cold. As it warms up, it gets quite sticky, so try to work quickly and pop the cookie dough back in the fridge, if needed.
3. Bake the cookies for 10-12 minutes or until they just look done in the center. The longer they bake, the more cakey they get. If you keep an eye on them and remove them from the oven in time, they stay dense but not undercooked. Time can vary by oven, so keep an eye on them.
4. Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.

Notes

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.