Chocolate Zucchini Banana Bread
Chocolate zucchini banana bread is dense and moist. Filled with chocolate chips, it’s the perfect bread to eat any time of day!
Could’ve had a V8! Not so fast, try this chocolate zucchini banana bread instead. Yep, that’s right. This bread delivers a serving of fruit and vegetables, not to mention a way to satisfy your sweet tooth.
My sister shared this recipe with me and I am glad she did. This bread is so good. It’s basically like having dessert for breakfast. Between the banana flavor and the chocolate chips, your sweet tooth will be satisfied.
Why this recipe works: The zucchini’s high water content combined with the softness of the banana makes incredibly moist and dense texture. Even with those ingredients, there is still a tender crumb with each slice. Each bite has a morsel of melted chocolate. I chose to sprinkle the top of the load with extra chocolate chips to add a pretty finish.
How to make chocolate zucchini banana bread
The recipe is a quick bread recipe, which means is quick and easy to make! Use two bowls when making this chocolate zucchini banana bread. One bowl is for the dry ingredients and the other bowl is for the wet ingredients.
I prefer using a hand mixer or stand mixer to combine the wet and dry ingredients, but they can also be stirred together by hand. The latter method just requires a little more elbow grease! Transfer the batter to a prepared 9×5 loaf pan and bake at 350 degrees F for 45 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Whenever baking with ripe bananas be sure they have a brown banana peel. The bananas are riper, softer and sweeter at this stage. This provides natural sugars to the chocolate banana zucchini bread. To make sure the bread is soft, pat the zucchini dry. If there is too much moisture in the bread then it will turn out mushy and dense.
As far as the chocolate goes, use whatever chocolate chips you have on hand (I prefer Ghirardelli) and the cocoa powder must be unsweetened. When stirring the dry and wet ingredients together, avoid over mixing as that will result in a dense loaf too.
Frequently Asked Questions
Yes. Fill each muffin cup about three-quarters full. Bake at 400 F 18 to 20 minutes.
Yes. Let the loaf cool completely, then wrap the loaf in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature.
There was probably too much banana added or the zucchini wasn’t patted dry. When in doubt, weigh your ingredients for accurate measuring.
No. Just rinse and dry the zucchini and shred it. Discard the ends.
In my opinion, the best way to get my serving of fruits and vegetables is masked in chocolate. If you agree, then try my chocolate zucchini cake with chocolate buttercream frosting.
If you want to try zucchini recipes without chocolate, try my zucchini banana bread or zucchini bread muffins! They’re also the perfect recipes for extra zucchini you may have in the kitchen this summer!
This bread is good for dessert, mid-afternoon snack or even breakfast. If you’re on the go in the morning, grab a slice. Need a chocolate fix before bed? Cut yourself a piece and serve it with fresh strawberries and whipped cream. Who said your fruits and veggies couldn’t be served with a healthy dose of chocolate?
If you try this recipe, tap the stars to leave a review and tag @ifyougiveablondeakitchen on social media when you bake!
Chocolate Zucchini Banana Bread
- ½ cup (40 g) unsweetened cocoa powder
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup (125 ml) vegetable oil
- ½ cup (100 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, (approximately 300 g or two medium zucchinis, patted dry)
- ¾ cup mashed ripe bananas, (approximately 175 g or two medium bananas)
- 1 cup (175 g) chocolate chips
- Preheat oven to 350° F. Spray a 5×9 loaf pan with non-stick spray, set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, mix together oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Stir until well combined.
- Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
- Remove from oven and let cool completely. Slice and serve.
Recipe adapted from Fork vs. Spoon
This recipe also works in mini loaf tins! Split the batter between two small loaf pans and cut the baking time down to 40 to 50 minutes.