This recipe creates a perfectly moist texture thanks to the natural moisture from zucchini and bananas. Cocoa powder and chocolate chips deepen the chocolate flavor, while a hint of cinnamon elevates the warmth. It’s freezer-friendly, ideal for breakfast, snacks, or dessert.
Ingredients – What You’ll Need
Dry Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional for extra warmth)
Wet Ingredients
- 1 cup (200g) granulated sugar or substitute with coconut sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 ½ cups finely shredded zucchini, excess water removed
Add-ins
- ¾ cup semi-sweet chocolate chips (plus more for topping)
- ½ cup chopped walnuts or pecans (optional)
Instructions – Step-by-Step Baking Process
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Prepare Zucchini
Grate zucchini using a fine grater. Place in a clean kitchen towel or cheesecloth and squeeze out excess liquid. You need 1½ cups of packed, squeezed zucchini.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
4. Combine Wet Ingredients
In another bowl, whisk together:
- Sugar
- Eggs
- Oil
- Vanilla extract
- Mashed bananas
Add shredded zucchini and mix well.
5. Combine Wet and Dry Mixtures
Pour wet mixture into the dry ingredients. Fold gently until just combined. Do not overmix.
6. Fold in Add-ins
Stir in chocolate chips and nuts if using. Batter will be thick and slightly lumpy.
7. Bake
Transfer batter into prepared pan. Smooth the top and sprinkle extra chocolate chips on top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool and Slice
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Perfect Chocolate Zucchini Banana
Bread
- Use overripe bananas with brown spots for natural sweetness.
- Don’t skip squeezing zucchini—excess moisture will affect the texture.
- For a healthier version, swap half the flour with whole wheat flour and reduce sugar by ¼ cup.
- Add espresso powder (½ tsp) for an intensified chocolate flavor.
- Cool fully before slicing to avoid crumbling.
Storage and Freezing Guide
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Up to 1 week, wrapped tightly.
- Freezer: Slice and wrap individually. Store in freezer-safe bags for up to 3 months. Thaw at room temperature or microwave in 20-second bursts.
Nutrition Breakdown (Per Slice – 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~240 |
| Protein | 4g |
| Carbohydrates | 32g |
| Sugars | 18g |
| Fat | 11g |
| Fiber | 3g |
Values are approximate and may vary depending on ingredient brands.
Common Substitutions
| Ingredient | Substitute |
|---|---|
| All-purpose flour | Gluten-free 1:1 baking flour |
| Vegetable oil | Applesauce (1:1 for lower fat) |
| Sugar | Coconut sugar or maple syrup |
| Eggs | Flax eggs (1 tbsp flax + 3 tbsp water) |
| Chocolate chips | Cacao nibs or chopped dark chocolate |
Serving Ideas
- Toasted with peanut butter
- Topped with Greek yogurt and honey
- Served warm with ice cream for dessert
Mermaid Diagram – Baking Process Overview
FAQs
Can I make this into muffins?
Yes. Divide into a greased muffin tin and bake at 350°F for 18–22 minutes.
Can I skip the zucchini?
No. Zucchini contributes moisture and texture. If omitting, reduce flour by ¼ cup and increase banana.
Is this kid-friendly?
Absolutely. The chocolate hides the zucchini taste completely.
Can I double the recipe?
Yes, but bake in two pans or increase baking time if using one larger pan.
Conclusion
This chocolate zucchini banana bread is the ultimate blend of indulgence and hidden veggies. It’s an ideal make-ahead snack, freeze-friendly treat, or wholesome dessert. Try it once, and it’ll be a regular in your baking rotation.