Using a fork, stir in butter while mashing the banana and butter mixture together. (It does NOT have to be perfectly mixed).
Stir in brown sugar and vanilla until well combined.
Grate zucchini and stir into wet ingredients.
Add dry ingredients on top of wet ingredients, gently combine dry ingredients with a fork before stirring into the wet ingredients. Stir until combined. Don't over mix.
Fold in mini chocolate chips and pour mixture into greased loaf pan.
Bake for approximately 60 minutes or until an inserted toothpick comes out clean.
Notes:
Substitute 1/4 cup of mini chocolate chips, as desired.
Let bread cool in pan for at least 10 minutes before removing.
Use a butter knife to gently score around the edges of the bread to loosen before turning loaf pan upside down.
To mash bananas, you can use a fork OR a potato masher.
Grate zucchini ahead of time and put in a bowl with a paper towel on top. Set in the fridge (for a few hours OR overnight).
Save extra grated zucchini in a resealable freezer bag and store in the freezer for the next time you want to make this delicious bread.
Save a few slices and wrap them in plastic wrap and then add them to a storage container or resealable bag and freeze them for snacks, unexpected guests or school lunches.
