Zucchini Banana Bread with Chocolate Chips

Note the recipe is made in a 12-count mini bundt pan. If you don’t have this type of pan, a muffin tin can be substituted but cook time will need to be adjusted.

1. Preheat oven to 325 F.
2. In a large mixing bowl, lightly beat the eggs with an electric mixer. Add brown sugar, white sugar, oil, vanilla extract, grated zucchini and mashed banana. Stir until combined.
3. In a medium bowl, whisk dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
4. Add dry ingredients to wet ingredients one third at a time, mixing lightly with a wooden spoon. Stir only until combined. Be careful to not over mix to avoid rock-like cakes. Add chocolate chips and mix once more.
5. Grease a 12-count mini bundt pan with cooking spray. Fill each cup three quarters full.
6. Bake in the oven for 35 minutes then rotate the pan around to ensure even heating. Bake for another 30 minutes until a knife inserted in the center comes out clean.
7. Once cooked, remove from oven and allow to cool.
8. Once cool, remove from bundt pan.