If you're craving a quick, cozy treat that feels both nostalgic and nourishing, this Bisquick Zucchini Bread with Chocolate Chips is it. It’s the kind of recipe that comes together in one bowl, uses pantry staples, and delivers on flavor every single time. Plus, we’re sneaking in some veggies—and trust me, no one will complain when chocolate chips are involved.
Whether you’re using up garden zucchini or just need a no-fuss baking project, this recipe is perfect for beginner bakers or seasoned pros looking for a trusty go-to. The banana and maple syrup give it a naturally sweet, tender crumb, while Bisquick makes it wonderfully easy. I love making this on a Sunday afternoon to snack on all week long!
And if you're into clever baking shortcuts like this, don’t miss my Rhubarb and chocolate Chips Muffins— another cozy treat that’s made for fall mornings and meal prep alike.
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The ingredients
Notes on Ingredients
- Bananas: Use ripe bananas with lots of brown spots for the best flavor and natural sweetness. You can freeze and thaw bananas ahead of time for an even smoother mash.
- Maple Syrup: Real maple syrup adds a rich, deep flavor, but you could substitute honey or agave if needed.
- Zucchini: One medium zucchini will give you about 1 cup when shredded and squeezed. Use a clean kitchen towel or cheesecloth to press out excess moisture.
- Bisquick: This premade baking mix keeps things ultra simple—no need to measure out flour, baking powder, or salt. Just scoop and go!
- Chocolate Chips: Semi-sweet or dark chocolate chips work best, but feel free to try mini chips or chopped chocolate bars.
For quantities see recipe card below
Step-by-Step Instructions for the Bisquick Zucchini Bread
1. Prep the pan and oven
Preheat your oven to 350°F. Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the wet ingredients
In a large bowl, whisk together the oil, maple syrup, mashed bananas, eggs, and vanilla extract until smooth and combined.
3. Add the zucchini
Stir in the shredded zucchini. Be sure to squeeze out as much moisture as possible beforehand—this keeps the bread from getting soggy.
4. Add Bisquick
Add the Bisquick to the wet mixture and stir until just combined. Do not overmix—this helps keep the bread light and fluffy.
5. Fold in the chocolate chips
Gently fold in the chocolate chips, distributing them evenly throughout the batter.
6. Bake
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine!).
7. Cool
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Success
- Squeeze the zucchini well: Don’t skip this step. Pressing out the water ensures your bread bakes up with a tender crumb, not a soggy center.
- Mix just until combined: Overmixing can lead to dense, chewy bread. Stir until the dry spots are gone and stop there.
- Cool before slicing: It’s tempting to cut in while it’s warm, but give it at least 20–30 minutes to set so the slices hold their shape.
Variations
- Add nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
- Spice it up: A teaspoon of cinnamon or pumpkin pie spice adds a cozy twist.
- Go dairy-free: Use dairy-free chocolate chips and swap the Bisquick for a dairy-free baking mix.
- Make muffins: Scoop the batter into a greased or lined muffin tin and bake at 350°F for about 20–25 minutes.
What to Serve With
This zucchini bread is amazing on its own, but here are a few tasty ideas:
- For breakfast: Add a smear of almond butter and a side of fruit.
- For dessert: Warm up a slice and top with vanilla ice cream or whipped cream.
- For a snack: Pair it with a cup of coffee or tea for an afternoon treat.
Storage Tips
- Room temp: Store tightly wrapped at room temperature for up to 3 days.
- Fridge: Keeps well in the fridge (wrapped or in an airtight container) for up to a week.
- Freezer: Freeze whole or sliced, tightly wrapped in plastic and foil, for up to 3 months. Thaw overnight or microwave slices for a quick snack.
FAQ
Yes! Just thaw and squeeze out all the excess liquid before using.
Bananas help with moisture and sweetness. You can try replacing them with ½ cup applesauce or Greek yogurt, but the texture may vary.
Insert a toothpick in the center—it should come out clean or with a few moist crumbs. If there’s wet batter, it needs more time.
Recipe
Bisquick Zucchini Bread
Equipment
- large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Loaf pan (9x5-inch)
- Box grater (for zucchini)
- Measuring cups and spoons
- Cooling rack
Ingredients
- ⅓ cup vegetable oil
- ⅓ cup maple syrup
- 2 ripe bananas mashed (about 1 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini well-pressed, loosely packed
- 3 cups Original Bisquick
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the oil, maple syrup, mashed bananas, eggs, and vanilla extract until smooth and combined.
- Stir in the shredded zucchini. Be sure to squeeze out as much moisture as possible beforehand—this keeps the bread from getting soggy.
- Add the Bisquick to the wet mixture and stir until just combined. Do not overmix—this helps keep the bread light and fluffy.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into your prepared loaf pan and smooth out the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine!).
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Be sure to press out the moisture from your zucchini—it makes a big difference in texture.
- Try cinnamon or nutmeg for a spiced-up version.
- Want to make this into muffins? Just scoop the batter into a muffin tin and bake for about 20–25 minutes.
Sophie Viau says
This recipe is one of those sneaky wins—it tastes like a treat, but it’s packed with goodness. I love how easy it is to throw together with simple ingredients I always have on hand. The banana and maple syrup make it just sweet enough.