Carolena’s Zucchini Banana Bread with Chocolate Chips (Egg Free)

So excited for you all to try this delicious zucchini bread! It’s sure to satisfy your sweet tooth, kid friendly and also friendly to those with an egg allergy! I’m always looking for new ways to replace eggs in desserts so that my daughter, Carolena can enjoy them as well! In this recipe we used bananas as a replacement but you can also try organic unsweetened applesauce if you prefer!

My Mother-in-Law is a wonderful baker and she shared her zucchini bread recipe with me. I just made a few changes by replacing eggs with bananas and adding chocolate chips because sometimes you just need chocolate! Below I will post her original recipe for those who like the traditional version!

Maria Tereza’s Zucchini Bread

  • 3 eggs
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup oil
  • 1 tbsp. vanilla 
  • 2 cups zucchini, grated and squeezed dry
  • 2 1/2 cups flour
  • 1/4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. cinnamon


Carolena’s Zucchini Banana Bread with Chocolate Chips

  • 3 ripe bananas, forked
  • 2 cups sugar
  • 3/4 cup oil
  • 1 tbsp. vanilla
  •  2 cups zucchini, grated and squeezed dry
  • 2 1/2 cups flour 
  • 1/4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt 
  • 1/2 tbsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli)


Preheat your oven to 325 degrees. Grease two loaf pans with butter. Fork your bananas until workable then beat with an electric mixer or hand mixer until smooth. (for original version, beat eggs until fluffy). Add sugar, oil and vanilla and blend well. Stir in zucchini. Sift your dry ingredients and blend into cream mixture. Stir in chocolate chips. Pour into your greased loaf pans (top your bread with a few chocolate chips before baking). Bake at 325 for about 1 hour. Allow your bread to cool, transfer to cutting board to slice and bouna appetito!


SIDE NOTE: We made this bread over the weekend while my sister, Michelle and her family came to stay with us in North GA after they evacuated Florida due to Hurricane Irma. This dessert gave brief comfort as they anxiously awaited news to the state of their home and area. We are relieved to say that Hurricane Irma spared their home and caused minor damage to their area. We are happy to say they finally have their power restored and are on their way to getting back to normal. However, this storm caused catastrophic damage to parts of Florida and the Carribean, complete loss of homes, livelihoods, and towns. This hits close to home for us. We would like all of those affected to know that we are sending our sincere love and prayers to you during this difficult time. If you would like to support all those affected please donate to Global Giving Foundation. All donations to this fund will exclusively support any necessary relief and recovery efforts from this storm in the US and Carribean.



With Love, Christina 🙂




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  1. Adrienne

    Hi! If using applesauce, is the measurement the same as banana? Thanks so much 🙂

    1. 3 Italian Sisters (Post author)

      Hi Adrienne, Thank you for your comment. I would suggest using 8-12 oz of unsweetened applesauce in place of the mashed banana. I am anxious to see how it turns out. .. let us know.

      Christina Carbone. 3 Italian Sisters

  2. Jacqueline Elizabeth James

    Yay! Thank you so much for this recipe, I have 2 children with egg and nut allergies, I can’t wait to make this for them

    1. 3 Italian Sisters (Post author)

      Aw I hope they enjoy it! We love using applesauce as an egg replacement and it really makes desserts so moist and delicious! And the best part is that our kiddies get to enjoy it 🙂

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