Ingredients
Method
- Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides, and lightly grease the exposed sides with oil or butter.
- In a large bowl, mash the bananas with a fork until mostly smooth. Add the sugar, olive oil, almond milk, and vanilla extract, and stir until well combined.
- Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Fold the squeezed zucchini into the banana mixture.
- Add the flour, baking powder, baking soda, and salt to the bowl. Stir gently until just combined—a few lumps are fine. Do not overmix.
- If using, fold in the dark chocolate chips and chopped walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and transfer to the rack to cool completely, at least 3 hours or overnight, before slicing into 12 thick slices.
Nutrition
Notes
Substitutions: Swap up to half the all-purpose flour with whole-wheat flour. Almond milk can be replaced with any milk or non-dairy milk. Olive oil can be omitted for an oil-free version; the bread will be slightly less moist. For a different flavor, substitute the vanilla with 1 teaspoon cinnamon or 1/2 teaspoon nutmeg. Dark chocolate chips can be replaced with chopped dark chocolate bar. Walnuts can be swapped with pecans, almonds, or dried cranberries.
Storage: Keep the cooled loaf in an airtight container or reusable plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 days.
Make ahead: This bread tastes even better the next day as the flavors meld. It's perfect for making ahead.
Freezing: Wrap the completely cooled loaf (whole or sliced) tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature, in the fridge, or in the microwave.
Common mistakes: Do not overmix the batter or the bread will be tough. Be sure to squeeze the zucchini well to avoid a soggy loaf. Let the bread cool completely before slicing for clean cuts.
Serving suggestions: Enjoy slices plain, toasted with a pat of butter, or spread with cream cheese for a delightful breakfast or snack.