Now that I’m older, I was sure to marry a man that wanted to live “out in the country.” After experiencing it in my younger days, I knew that’s where I wanted to be. I have my own garden, and a lot of leftover zucchini. So, this is an awesome way to use that up along with any ripe bananas I have laying around. It also gives me a reason to buy chocolate chips, like if I didn’t already have one. Check out what they are saying about this recipe over at Spend with Pennies:
“The bread will go fast, so you might considering doubling the recipe if you plan to share the bread!”
I always make at least two loaves of this. One for me, and one for whoever else wants some.
Ingredients
1½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1¼ teaspoon cream of tartar
½ teaspoon salt
½ cup canola oil
⅔ cup Domino granulated sugar
1 large egg, lightly beaten
1 cup of finely grated zucchini
1 cup mashed banana
1½ cup Nestle chocolate chips
Instructions
Preheat oven to 350 degrees.
Grease an 8.5″ x 4″ loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside.
In the bowl of an electric stand mixer, beat together canola oil and sugar. Add egg and continue mixing. Add zucchini and mix on medium until well blended.
Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.
Fold in the chocolate chips and pour batter into prepared loaf pan.
Bake 50 to 55 minutes, tenting with foil for the last 15 minutes to avoid too much browning. Allow bread to cool before slicing, serve warm with a little butter.
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Quick Tip: Use milk chocolate chips instead of semi-sweet if that’s what you have.
Thanks again to Spend with Pennies for this mouthwatering recipe.