Zucchini Chocolate Chip Banana Bread

Today is April 8th, 2020 and although each state's current quarantine orders started at different times, I think I speak for all of us when I say it feels like day 102139. Yes, that's correct, we are under quarantine. For those of you who will read this, possibly years down the road from now, quickly Google "COVID-19" and you will learn all about the scary disease that plagued America and many other parts of the world and closed down schools and businesses, leaving the majority of us at home and jobless.
Right now in Ohio, we have not yet hit the peak of this deadly virus, and though it's only been a few weeks since we have been ordered to stay at home to prevent the spread, the number on many of our scales is already rising. Let's be honest, a lot of us are finding ourselves eating out of boredom and/or stress and it's just not the greatest for our health.
So, I'm here to remedy that. I can't show you how to make homemade hand sanitizer or homemade disinfecting wipes, but I can show you how to sneak some greens into your banana bread so that you don't feel entirely guilty about snacking.
All you need other than the typical banana bread ingredients is one medium-sized zucchini. That should give you about 2 cups grated, which will be incorporated into your batter. This recipe also calls for minimal oil, which is great for keeping calories low. The bananas and zucchini work together to keep this loaf deliciously moist.
Plus, the zucchini dissolves while baking so picky eaters won't even be able to tell! You may not be winning at homeschooling right now, but this banana bread will definitely win you over with your kids.

Zucchini Chocolate Chip Banana Bread

Yield: One 9x5 loaf

Ingredients:

1 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ripe bananas, mashed
2 cups grated zucchini
3 tablespoons avocado oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Spray a 9x5 inch glass loaf pan with non-stick spray, then line with parchment paper, leaving an overhang on opposite sides.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In another large bowl, using an electric hand mixer, beat together eggs and sugars until fluffy and well-combined, about 2 minutes.

Add mashed bananas, zucchini, oil, and vanilla, and beat for an additional minute. Pour in the flour mixture and mix just until combined. Fold in 3/4 cup chocolate chips.

Pour batter into prepared baking pan. Sprinkle remaining chocolate chips on top.

Bake for 50 to 60 minutes in preheated oven, or until a skewer inserted into the center comes out clean.

Cool completely before slicing and serving. Store leftover slices at room temperature or in refrigerator, tightly wrapped.

Slightly adapted from Valentina's Corner