Double Chocolate Zucchini Banana Bread
Double Chocolate Zucchini Banana Bread is the kind of loaf that disappears faster than anything else I bake. It's deeply chocolatey from cocoa powder and chocolate chips, while grated zucchini, mashed banana, and Greek yogurt make it incredibly moist. You'd never guess there are veggies hiding inside this rich chocolate treat. It's a delicious way to use up ripe bananas and extra zucchini and is perfect for breakfast, lunchboxes, snacks, or dessert.
Servings: 10 servings
Ingredients
- 1 and ½ cups grated zucchini (about one medium sized) squeezed of water
- 1 cup mashed ripe bananas, (2 medium sized bananas)
- 2 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup coconut oil, or neutral oil
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 1 and ½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Grease a 9x5 inch baking pan with cooking spray and line with parchment paper. Preheat oven to 350℉.
- In a large mixing bowl add the grated zucchini, mashed banana, 2 eggs, Greek yogurt, coconut oil, both sugars, and vanilla extract. Stir to combine.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.
- Use a spatula to mix the dry ingredients into the wet ingredients and stir until just combined and no streaks of flour remain. Stir in half of the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted comes out without wet crumbs.
- Let the bread cool for 10 minutes. Use the overhang from the parchment paper to lift the bread and allow to cool before slicing.
- Let bread cool completely before storing in an airtight container.