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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Bread Recipes / Crock-Pot Chocolate Chip Zucchini Banana Bread

Crock-Pot Chocolate Chip Zucchini Banana Bread

Written by: Crock-Pot Ladies 5 Comments

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Crock-Pot Chocolate Chip Zucchini Banana Bread
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Crock-Pot Chocolate Chip Zucchini Banana Bread
Crock-Pot Chocolate Chip Zucchini Banana Bread

Bake up a moist, homemade single loaf of Chocolate Chip Zucchini Banana bread right in your Crock-Pot. No need to heat up the oven or the kitchen! A great snack or dessert!

Crock-Pot Chocolate Chip Zucchini Banana Bread

Slow Cooker Chocolate Chip Zucchini Banana Bread

Garden season is here and I just put my zucchini seeds in the soil this week in anticipation of having a bunch of fresh from the garden zucchini to eat in a ton of different ways.

Of course a classic way to use up the abundance of zucchini from your garden is to make up zucchini bread. But what if you also have a extra banana or two languishing on the counter going brown?

How about mashing that up and adding it to your zucchini bread?

And then let’s go ahead and add some chocolate chips too.

Because…um…CHOCOLATE!

And then because this is a Crock-Pot recipe blog we have to bake it in our slow cooker!

I love baking in my slow cooker because that means I do not have to heat up the oven, which then heats up my kitchen, which then heats up my house. Nope not during the summer when it is hot enough already!

Plus, baking quick breads in the slow cooker like this results in a one loaf of banana bread that is filled with shredded zucchini and studded with chocolate chips that is fantastically moist and delicious!

This recipe as is is dairy free. But I like to serve it as a mid afternoon snack with a little butter or cream cheese.

It works as a dessert or breakfast too!


Equipment Needed For Crock-Pot Chocolate Chip Zucchini Banana Bread Recipe:

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Grater Or Food Processor
  • Liquid Measuring Cup
  • Dry Measuring Cups And Spoons
  • Medium Mixing Bowl
  • Whisk
  • Wooden Spoon Or Silicone Spatula
  • Loaf Pan
  • Non-Stick Cooking Spray
  • Toothpicks

Crock-Pot Chocolate Chip Zucchini Banana Bread

Frequently Asked Questions

Can I Make This Zucchini Banana Bread Gluten Free?

Yes! To make this bread gluten free you can simply swap out the all-purpose wheat flour with Cup 4 Cup gluten free flour. The rest of the recipe stays the same and the finished loaf tastes great!

Is There A Way To Make This Banana Zucchini Bread Sugar Free?

I have not tried this recipe by replacing ALL of the sugar in it. But, I have been able to cut the sugar quite a a bit by using Splenda products (not sponsored) and sugar free chocolate chips.. To make this chocolate chip banana zucchini bread sugar free you can replace the granulated white sugar with Splenda and the brown sugar with Splenda Brown Sugar blend and use sugar free chocolate chips.

Can I Add Nuts To This Quick Bread?

Absolutely! You can add 1/2 cup of either chopped walnuts or chopped pecans right into the batter when you add the chocolate chips.

How Do You Grate Zucchini?

To make quick work in grating your zucchini I like to use my food processor. But a cheese grater will work too! You do not need to peel the zucchini first, just give them a quick rinse, cut off the ends and then grate them up.

Watch this video from Lakeland PBS to learn some tricks!


Crock-Pot Chocolate Chip Zucchini Banana Bread

Special Diets

Dairy Free | Low Cholesterol | Low Sodium | Vegetarian


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Crock-Pot Chocolate Chip Zucchini Banana Bread

Crock-Pot Chocolate Chip Zucchini Banana Bread Bread

Heidi Kennedy
Bake up a batch of this amazing quick bread right in your slow cooker. There is no need to heat up the oven (or the kitchen) to make this zucchini packed banana bread that is made just amazing with the addition of chocolate chips!
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Breads
Cuisine American
Servings 10 Servings
Calories 434 kcal

Ingredients

  • 2 Cups Shredded Zucchini
  • 1 Cup Mashed Ripe Banana (2 Small Or 1 Large )
  • ½ Cup Vegetable Oil
  • 1 Large Egg
  • 1 ½ Cups All-Purpose Flour
  • â…“ Cup Granulated Sugar
  • â…“ Cup Brown Sugar
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Baking Powder
  • 1 Cup Semi-Sweet Chocolate Chips

Instructions

  • In a medium mixing bowl, whisk together the shredded zucchini, mashed banana, vegetable oil and egg.
  • Stir in the flour, granulated sugar, brown sugar, baking soda, kosher salt and baking powder until combined, being careful not to over mix.
  • Fold in the semi-sweet chocolate chips.
  • Prepare a bread loaf pan that will fit inside a 6 quart or larger by spraying the pan with non-stick cooking spray.
  • Pour bread batter into prepared loaf pan. Place in the slow cooker.
  • Place a layer of paper towels or a clean thin flour sack kitchen towel between the lid and insert of the slow cooker to prevent condensation from dripping onto the top of bread while it cooks.
  • Cook on HIGH for 3 to 6 hours or until a toothpick when inserted in the middle of the bread comes out clean or with just a few crumbs.
  • Turn off slow cooker and carefully remove loaf pan from slow cooker and allow it to cool for 10 minutes before removing bread from the pan.
  • Serve bread warm or at room temperature with butter or cream cheese if desired.
  • Enjoy!

Nutrition

Calories: 434kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 277mg | Potassium: 290mg | Fiber: 2g | Sugar: 33g | Vitamin A: 150IU | Vitamin C: 13.2mg | Calcium: 10mg | Iron: 1.8mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Chocolate Chip Zucchini Banana Bread
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Bread Recipes, Summer Crock-Pot Recipes Tagged With: All-Purpose Flour, Baking Powder, Baking Soda, Banana, Banana Bread, Bananas, Brown Sugar, Chocolate, Chocolate Chips, Dairy Free, Egg, Granulated Sugar, Kid Friendly, Kid Friendly CP Recipes, Kosher Salt, Low Cholesterol, Low Cholesterol CP Recipes, Low Sodium, Low Sodium CP Recipes, Quick Breads, Semi-Sweet Chocolate Chips, Vegetable Oil, Vegetarian, Vegetarian CP Recipes, Zucchini, Zucchini Bread

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Comments

  1. Sharon says

    August 4, 2020 at 8:10 PM

    What would you change if you were to cook it in the crock-pot ceramic insert after spraying with non-stick spray? Would you double the recipe or suggest I give it up?

    Reply
    • Crock-Pot Ladies says

      August 10, 2020 at 2:54 PM

      I am sure you can bake it right in the slow cooker insert. But the cooking time might be a little bit less. I would just keep my eye on it so it doesn’t overcook.

      Reply
  2. Liz says

    June 7, 2021 at 11:09 AM

    Is there a way to cook this in the oven? If so, what should the oven temperature be and for how long?

    Reply
    • Crock-Pot Ladies says

      June 7, 2021 at 2:23 PM

      Sorry Liz, this recipe has not been tested in the oven.

      Reply
    • Pam says

      November 10, 2021 at 9:19 AM

      Hi LIz,

      If you bake it in the oven, add an extra egg and bake in the oven for 50-60 minutes at 350 degrees until its brown on top and a toothpick inserted comes out clean.

      I use light tasting olive oil in place of vegetable oil and add shredded carrots in addition to the zucchini.
      I also use Nestles Chocolate morsels in place of the chocolate chips. So good!

      Reply

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