Chocolate Zucchini Banana Bread

The aroma of warm banana bread filled the kitchen as I pulled the loaf out of the oven, its rich chocolatey scent intertwining with a hint of freshly grated zucchini. This Chocolate Zucchini Banana Bread is not only a delicious treat that takes just over an hour to prepare but also a clever way to use up those spotty bananas and sneak in some veggies. The result is a moist, decadent bread that pleases both the eyes and the palate.

This recipe is perfect for anyone looking for a delightful snack or breakfast option, especially during those cozy weekends or when you have overripe bananas on hand. It stores well, so feel free to bake it a day or two in advance for quick and easy enjoyment throughout the week.

Why You’ll Love This Recipe

• It combines the sweetness of bananas with rich chocolate flavor.
• The addition of zucchini keeps the bread moist and tender.
• It’s easy to whip together in just one bowl.
• You can customize it by adding nuts or your favorite chocolate chips.

What You’ll Need

Gather the following ingredients for this delightful bread:

For the Wet Mix

• 3 medium brown + spotty bananas, mashed (about 1 + 1/4 cups)
• 2 large eggs
• ½ cup non-fat plain Greek yogurt (I used Chobani 0%)
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 tsp vanilla extract

For the Dry Ingredients

• ⅔ cup homemade oat flour
• ⅔ cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda

For the Add-ins

• 1 cup shredded zucchini (about 1 medium, squeezed)
• ½ cup chocolate chips

Note: You can substitute Greek yogurt with applesauce for a dairy-free option.

Substitutions & Swaps

• Use avocado oil instead of coconut oil.
• Maple syrup can be replaced with honey.
• All-purpose flour works in place of white whole wheat flour.
• Add nuts for extra texture.

How to Make It

Start your baking adventure with these simple steps.

Preheat the oven

Preheat the oven to 350°F. Line and grease a bread tin with parchment paper.

Grate the zucchini

Remove the non-stem end from the zucchini and grate using a box grater or food processor. Then, squeeze the water out with a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands and pat dry with a paper towel. Set to the side.

Whisk the wet ingredients

In a large mixing bowl, whisk the eggs together, then combine them with the mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.

Mix in the dry ingredients

Fold in oat flour, white whole wheat flour, cocoa powder, and baking soda until completely combined.

Add zucchini and chocolate chips

Hand fold in the shredded & squeezed zucchini and chocolate chips.

Pour and bake

Pour the batter into the greased bread tin and sprinkle extra chocolate chips on top. Bake for 50 – 55 minutes, or until a toothpick comes out clean.

Cool and slice

Let it cool completely before slicing and enjoying!

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, slices freeze well for quick snacks.
Reheat: Microwave for 20-30 seconds or warm in the oven.

Tips for Best Results

• Ensure the zucchini is well-squeezed to avoid excess moisture.
• Use very ripe bananas for maximum sweetness and flavor.
• For a richer chocolate flavor, opt for dark chocolate chips.
• Allow the bread to cool completely for easier slicing.

Serving Suggestions

• Enjoy it warm with a dollop of Greek yogurt.
• Pair with a hot cup of coffee for a cozy breakfast.
• Serve as a sweet treat at an afternoon gathering.