I must say that I am not a baker. However, as of recently, I have taken a step out of my comfort zone into some very comforting quick breads. I’ve been making banana bread, pumpkin bread, and yes, even pumpkin banana bread – all with chocolate chips (of course). There have been many winners in this process but this Zucchini Chocolate Chip Banana Bread takes the cake, I mean bread.
There are so many reasons to love quick breads. First and foremost, how easy they are to make. The batter can be whipped together in a matter of minutes. Usually, I can have the batter in the pan before the oven is done pre-heating! Secondly, I love the versatility of quick breads. Fruit, shredded veggies, nuts, and of course chocolate – the combinations are endless! Finally, they make great lunchbox stuffers. I will typically slice up half of the loaf and individually wrap each slice with plastic wrap and store in the freezer. There is no better afternoon treat at work then a soft slice of homemade banana bread!
The zucchini I used for this recipe was HUGE. It was one of those monster zucchinis that was hiding in my mother’s garden. It could definitely have held its own a state fair produce competition for “largest zucchini this side of the Mississippi.” I removed the seeds and after shredding it with a cheese grater I was left with a giant mound of zucchini. I froze it in 1 cup portions and now I have fresh zucchini for bread just waiting for me in the freezer! Note: If using frozen zucchini make sure to squeeze out most of the liquid after thawing.