Banana Zucchini Bread with Chocolate Chunks AND Toasted Walnuts!

Mix together zucchini (drain off excess liquid), bananas, sugar, oil and eggs.

Then add in the dry ingredients and chocolate chips.

As for the walnuts, I reserve these and toss them on top so that they toast as the bread bakes. They end up tasting amazing this way, trust me.

This batter ended up filling four 5 X 3 inch little loaf pans (GREASED! or you’ll be cussing me).

I suppose it would fill up two 8 X 4 inch loaf pans, too. But, my volume math is a little rusty so whatever you use, leave about 3/4 of an inch from the top of the batter to the top edge of your pan.

Or, just throw all caution to the wind and make muffins instead.

Bake loaves at 350F for 15 minutes, then turn down to 325F for another 30 minutes.

If you’re making muffins…ehh…let me know how long those took.

Test them to make sure they’re cooked through the middle. But take care NOT to overbake.