Chocolate Zucchini Banana Bread
Indulge in the rich, moist decadence of Chocolate Zucchini Banana Bread—a guilt-free treat packed with wholesome ingredients and irresistible chocolate flavor. This unique recipe incorporates mashed bananas and finely grated zucchini, lending natural sweetness and a tender texture while sneaking in a serving of fruits and veggies. Unsweetened cocoa powder and a generous sprinkle of semi-sweet chocolate chips take this quick bread to dessert-level indulgence, while hints of cinnamon add a warm, aromatic twist. Perfect for breakfast, snack time, or dessert, this easy-to-make loaf comes together in under 15 minutes of prep and bakes to perfection in under an hour. Whether you're looking for a clever way to use ripe bananas or a healthier twist on classic chocolate bread, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 large Eggs
- 1 cups Bananas, mashed (about 2 medium bananas)
- 1 cups Zucchini, finely grated and patted dry
- 2 teaspoons Vanilla extract
- 0.5 cups Vegetable oil
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, eggs, mashed bananas, grated zucchini, vanilla extract, and vegetable oil until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter if desired.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top for decoration.
Bake the bread in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 39.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
