Chocolate Chip Banana Zucchini Bread [+ Video]

This easy zucchini banana bread is studded with chocolate chips and packed with flavor! Enjoy it warm from the oven, or freeze a loaf for later!

Recommended Equipment

• Measuring Cups and Spoons
• Bread Pans

Before You Begin…

Spray your bread pans with cooking spread and then take a paper towel and wipe the spray off the top inch of the pan, all the way around. This will help the batter “catch” the side of pan and then poof up in the middle. Your loaf will be both gorgeous and delicious!

Chocolate Chip Zucchini Banana Bread Recipe

Did you ever play school when you were growing up? I totally did and I was pretty darn sure I was going to grow up to be a teacher. I didn’t. But I did grow up to be a banana bread lover. Not sure what that has to do with being a teacher, but it’s the truth.

Zucchini bread on the other hand, gross. I did not like the texture as a kid at all. I refused to eat it, which must have been so much fun for my parents. And then I slowly forgot about it until I became a food blogger. If there’s one thing pinterest doesn’t need more of it’s quick bread recipes, so obviously I chose to give you all one.

Not true? Well, either way I decided it was high time I tried this whole zucchini bread thing again and guess what, I was a total chicken about it. I mean, I couldn’t just jump in right? I’m a toe dipper in the pool for heaven’s sake! I needed a slow start so what better thing to try than a chocolate chip zucchini banana bread? And guess what? It’s so blasted delicious I’m going to try a zucchini bread tomorrow. All by myself. If I hate it, I’ll give it away to the neighbors, ha!

Zucchini Banana Bread Ingredients

As with most quick breads, this chocolate chip zucchini banana bread requires mostly pantry staples:

• All-purpose flour
• Baking soda and baking powder
• Cream of tartar
• Salt
• Canola oil
• Granulated sugar
• Egg
• Mashed banana
• Grated zucchini
• Chocolate chips

How to Make Zucchini Banana Bread

1. Whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
2. In the bowl of a standing mixer, whisk together the egg, sugar, and oil.
3. Whisk the grated zucchini into the egg mixture.
4. Add in a little of the flour mixture, followed by some of the mashed banana. Continue alternating between the two until everything is added to the batter.
5. Gently fold in the chocolate chips.
6. Turn the batter into a loaf pan and bake until done.

How to Store Zucchini Banana Bread

To maximize the shelf life of banana zucchini bread, cover with foil or plastic wr

Welcome to the weekend, my friends! This entire week has been a whirlwind and the weekend is going to be every bit as full for us. My older boys convinced me to do the Barbenheimer thing with them, so we’ll be watching a double feature of the Barbie movie and Oppenheimer tonight. I’ll let you know what I think of it all next week.

Sean and I saw Don McLean in concert last night for his 50th-anniversary tour of American Pie. I honestly wasn’t sure what to expect, as I’ve never thought of him as a big performer, but wow. His musicians were incredible and his voice?? 77 years old and he still gave me chills – it was a bit reminiscent of Johnny Cash several times. (And last but definitely not least, mad props to the man who managed to make his American Pie finale last almost 20 minutes and kept the crowd going the entire time.)

ON THE BLOGS this week: Beef and broccoli is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.

The savory allure of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this bacon lover’s cauliflower salad.

Want a little more bacon goodness in your life? Toasted sourdough bread is loaded with melted cheese and mouthwatering strips of perfectly cooked bacon in this bacon grilled cheese.

The simple goodness of fresh corn and wholesome ingredients makes this scalloped corn a heartwarming Amish classic.

Tender broccoli and rich, melting cheese bring so much flavor to each of these broccoli and cheese stuffed chicken breasts.

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy blueberry buttermilk pancakes. And these eggless pancakes prove that you can skip the eggs and still have the soft, fluffy pancakes you know and love.

Creamy smooth ice cream bursting with buttery popcorn flavor? Is that too crazy an idea? Absolutely not. One taste is all it will take to make a believer out of you too.

What I’m CRAVING: Sushi. ALL the sushi. Can you be addicted to sushi? If so, my hand is raised over here. I didn’t even like sushi when Sean and I were first married and it’s only been in the last 5 or so years that I r

Hi friends! Happy Friday! I hope your week is going well! Sorry it’s been a little quiet over here – it’s been a wild one between the Pilot flying nights, wrangling the crew, and working on the Vitality launch. The price jumps tonight if you’d like to join in! 

Today is our 16th anniversary! I’m so grateful to have this guy by my side, and thank God every day for the little life we share. He’s my favorite adventure buddy, the best dad, and I still have a crush on the Starbucks guy, all these years later. 😉 We’re celebrating with a lovely dinner tonight and he’s off work, so I’m looking forward to spending the day together. I hope you have a happy Friday, too!

(Our wedding photographer wasn’t very good and our best photos were ones that our friends and family members took on their early 2000s digital cameras. A friendly word of advice to bride friends: invest in an awesome photographer! I would love to have new pics taken by Kristi or Lindsay one day)

It’s time for the weekly Friday Faves party! This is where I share some of my favorite finds from the week and around the web. I always love to hear about your faves, too, so please shout out something you’re loving in the comments section below.

Friday Faves

Fitness, health, and good eats:

EquiLife sale on the Starter Kit and Big 5 labs ends this weekend! If you’d like me to be the one to go over your test results, just let me know! If not, you can order here and another IHP will go over your results with you. I’m a huge fan of functional testing and believe that it can provide invaluable education about your unique body.

It’s changed my life in many ways, and I think it’s the future of empowered health and wellness. Check it out here!

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Creamy smooth ice cream bursting with buttery popcorn flavor? Is that too crazy an idea? Absolutely not. One taste is all it will take to make a believer out of you too.

Oh. My. Word. When I had the initial idea for this flavor, it was loosely inspired by my love for this Caramel Popcorn Ice Cream Sundae. I had no clue at the time just how fantastic that ice cream idea would turn out to be.

Ice Cream with Popcorn

Crunchy caramel popcorn and ice cream, topped with hot fudge, caramel, whipped cream, the first time I tried that ice cream sundae it left me speechless. And, it also left me wanting to try an actual ice cream that might taste like popcorn.

If you’ve known me long, you might know that I often enough make dinner out of a bowl of popcorn. Or an afternoon snack. Or a post-breakfast snack. I will happily handful as a snack any time of the day.

So, the idea of making ice cream with popcorn had me intrigued. Why not turn one of my favorite snacks into my favorite kind of dessert?

The first method I tried was to simply soak the popcorn in milk and then strain it, much the same way that I make cereal milk ice cream flavors. Well, that resulted in very little popcorn flavor.

Next up, I soaked the popped kernels in the ice cream mixture after warming it on the stovetop. Then, when it was soft, I blended it until completely smooth. This result? Mind-blowing. Actual popcorn flavored ice cream.

I can’t get enough of it. There’s nothing better than serv

For the past week and a half, I tried out Nutrisense and wore a CGM to monitor my glucoses levels. Sharing a recap of my experience here! I was gifted the Nutrisense membership for 1 month to try, and this post is not sponsored. My code to try it out is GINA50 for $50 off  <— not affiliate, just wanted to share a discount with you all.

Hi friends! How’s the week going? Thank you so much for all of the beautiful birthday wishes for P! We had a great day celebrating and capped it off with the requested hibachi dinner. I hope you’re having a wonderful week, too!

For today’s post, I wanted to share a recap of my experience using Nutrisense. I’ve been curious about this company for a while, especially after doing my Inside Tracker bloodwork earlier this year. My fasting glucose levels were a little on the high side, and I was concerned that it may be a deeper problem. I waited it out, and after my good friend Mia posted about using Nutrisense to monitor her blood glucose levels, I knew I wanted to give it a try. Then I reached out to the company and was excited when they offered me a month to try it out and see how I liked it.

I received the product and was SO nervous to put it on (hi, I’m a giant needle phobe) and waited and waited until Mia said that she’d walk me through the whole process and attach hers at the same time. You can watch the video here and witness the moment I almost started having a panic attack on live video. (She was like, “See, you can see the needle right there” and I turned white.) I really wanted the data, so I took a deep breath and went for it. I’m really glad I did, because having the ability to see my body’s response to different foods was extremely valuable.

(I’m smiling but panicking. Turns out, attaching the CGM was NOTHING like I imagined it would be. It was painless and super easy.)

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