Chocolate Chip Cranberry Banana Zucchini Bread


Have an abundance of summer zucchini? You could make a plain zucchini bread. Or, better yet, you could make Chocolate Chip Cranberry Banana Zucchini Bread!

About the Recipe

I started with a Banana Zucchini Bread recipe from Allrecipes. I had some zucchini from the farmer’s market I wanted to use, along with a few ripe bananas. Then I remembered I also had half a bag of chocolate chips in the pantry and a bag of cranberries in the freezer. As Emeril Lagasse would say, I decided to “kick it up a notch.”


The Play-by-Play

Start by shredding the zucchini. Hopefully you have a food processor. It makes the job much easier.

Then mash your bananas. I like to use a potato masher for the job.

In a stand mixer, add the eggs, vegetable oil, white sugar, brown sugar and bananas.

Mix until well blended.

Add in shredded zucchini.

Stir in flour, baking soda, baking powder, cinnamon and salt.

Fold in cranberries and chocolate chips.

Pour into two greased and floured loaf pans.

Bake until golden brown and a toothpick inserted into the center comes out clean, about an hour.

Let the baked loaves cool a bit in the pans on a wire rack.

Remove the loaves from the pans.

Slice and serve!


The Recipe: Chocolate Chip Cranberry Banana Zucchini Bread

Summary: A quick and easy bread with zucchini, banana, cranberries and chocolate chips


3 eggs
3/4 cup vegetable oil
2/3 cup brown sugar
1 cup white sugar
3 mashed bananas
2 teaspoons vanilla extract
2 cups grated zucchini
3 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup frozen cranberries
3/4 cup chocolate chips


  1. Preheat the oven to 325.
  2. Grease and flour two loaf pans
  3. In a stand mixer, combine eggs, sugars, vanilla and zucchini.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  5. Mix the dry ingredients into the wet ones.
  6. Fold in the cranberries and chocolate chips.
  7. Divide batter into the two loaf pans.
  8. Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  9. Cool slightly in the pans on a wire rack before serving.

Preparation time: 15 minute(s)

Baking time: 1 hour(s)

Number of servings (yield):20

My rating :  ★★★★★ 1 review(s)

Do you have a favorite zucchini recipe?



Published by Lori

I'm the "girl" in Girl Meets Oven.

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