Finally!
I suppose I’ve made you guys wait for long enough now, huh? I was really hoping to share this with you all yesterday, but I ran out of time to finish the post before having to head back to work. I swear, I wasn’t procrastinating on Pinterest or anything…
I’m sure by now you know that I did a little bit of baking on Sunday. I’d been wanting to bake something – anything – for a while now but just couldn’t quite figure out what. If I baked cookies or cupcakes, I’d inevitably end up making the full-fat version, and then be stuck with them in the house. Recipe for danger right there, my friends.
But then, as I was reading through a few of my older posts, I came across my recipe for Pumpkin Banana Bread, which immediately sparked a craving. Bread was good- not only could I healthify that, but I could incorporate it into any of my meals without feeling guilty about tacking on extra sweets. Well, at least that’s how I look at it…
Rather than making just another batch of my pumpkin bread though, I decided to do a little bit of experimenting. I had just picked up some zucchini at the grocery store that morning and, believe it or not, I’ve never attempted to bake with it. Is that crazy?
Combine that with the fact that I had some overly ripe bananas sitting on my kitchen counter, and I had myself a plan of attack. The extra chocolate chips just happened to be a last minute bonus. 
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Zucchini Banana Chocolate Chip Bread
(adapted from my Pumpkin Banana Bread)
Prep Time: 8 minutes
Cook Time: 45-50 minutes
Servings: 12-15 (depending on how “generous” you are with your slicing)
Ingredients:
- 2 ripe bananas, mashed
- 1 (6 oz.) container vanilla Chobani Greek yogurt
- 3/4 cup sugar
- 1 egg
- 1-1/2 cups shredded zucchini
- 1/2 cup white flour
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/4 tsp. baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup semi-sweet chocolate chips
Directions:
- Heat oven to 350 degrees.
- In a large mixing bowl combine bananas, Chobani, sugar, egg , and zucchini.
- Add both flours, baking soda, salt, baking powder, cinnamon, and nutmeg to the wet mixture. Mix until just combined, and the batter is free of any lumps. Stir in chocolate chips.
- Pour batter into a 9×5 inch loaf pan sprayed with nonstick cooking spray. Bake for about 45-50 minutes, or until toothpick inserted in middle of bread comes out clean. Enjoy!
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In case you’re curious about its nutrition stats, here’s the 411 on that:
And if you decide to omit the chocolate chips, you’re crazy each serving will reduce to 141 calories and 0.8g fat.
Despite the fact that my loaf did sink a bit in the middle after baking, it’s still crazy delicious. I can’t believe I had waited so long to bake with zucchini!
Unfortunately, I think the whole “zucchini in bread” thing weirds Jay out a bit, so he won’t be digging into it anytime soon. Crazy man.
I guess that just means that I’m going to have to tackle this entire loaf on my own…?
Awww, shucks.
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