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.

If you love baking with bananas try this delicious 4 Ingredient Banana Bread or Peanut Butter Baked Oatmeal.

Why You’ll Love This Double Chocolate Zucchini Banana Bread!

This Double Chocolate Zucchini Banana Bread is rich, fudgy, and packed with two of my favorite ways to sneak a little extra goodness into a sweet bread: ripe bananas and grated zucchini. It’s basically chocolate cake for breakfast, and I am not sorry about it.

• Easy to make: This bread comes together in one bowl for the wet ingredients and one bowl for the dry ingredients- no mixer required.
• Sneaky good for you: Zucchini and banana add natural moisture and a boost of veggies and fruit without anyone noticing.
• Double the chocolate: Cocoa powder in the batter plus chocolate chips folded in and sprinkled on top means every bite is chocolately.
• Great for using up ripe bananas and garden zucchini. A delicious way to make sure nothing goes to waste.
• Perfect for breakfast, snacking, or dessert: This loaf really does it all.

Equipment Needed

• Mixing bowls
• 9x5 inch loaf pan
• Parchment paper
• Spatula
• Box grater

Key Ingredients

Zucchini: Grate the zucchini and squeeze out the excess water with a clean kitchen towel or paper towels before adding it to the batter. Since this bread already has moisture from the banana and yogurt, we don’t want it to be too wet.

Bananas: Use ripe, spotty bananas for the best natural sweetness and flavor. The riper, the better

Cocoa powder: This gives the bread its rich, double chocolate flavor. I recommend unsweetened cocoa powder.

Chocolate chips: I like semi-sweet chocolate chips, divided between the batter and the top of the loaf for extra chocolatey bites throughout and a pretty finished look.

Greek yogurt: Adds moisture and a little protein without weighing down the bread. Plain Greek yogurt works best here.

Coconut oil: Keeps the bread moist and tender. A neutral oil like vegetable or canola oil works too if that’s what you have on hand.

Brown and white sugar: Using both sugars sweetens the bread, and the brown sugar adds a hint of caramel flavor and extra moisture.

Baking soda and baking powder: Both are used together to help this loaf rise properly and bake up light instead of dense.

Eggs: Help bind everything together.

Step-By-Step Instructions

Grease a 9x5-inch baking pan with cooking spray and line with parchment paper, leaving a little overhang on the sides to make lifting the bread out easier later. Preheat oven to 350℉

In a large mixing bowl, add the grated zucchini, mashed banana, 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, with no streaks of flour remaining. Be careful not to overmix, or the bread can turn dense. Stir in half of the chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips on top.

Bake in a preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out without wet crumbs. Because of the chocolate chips it can be difficult to determine with a tooth pick so you also can check with a thermometer. Bread is done when it reaches 200°F-205°F.

Let the bread cool in the pan for 10 minutes, or until a toothpick inserted in the center comes out without wet crumbs.

Let the bread cool completely before storing in an airtight container.

Serving Suggestions

Is this chocolate zucchini banana bread breakfast or dessert? I'll let you decide but I like this bread just about anytime of day. It is perfect warmed up for a few seconds in the microwave with a smear of butter and a cup of coffee or glass of milk.

But it's rich chocolate flavor makes it feel dessert worthy so I think you can also serve it after dinner for a lighter treat.

Storage

Store the cooled bread in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

This bread freezes really well. Wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer bag or container for up to 3 months. Thaw at room temperature before enjoying.

Expert Tips

• Squeeze the excess water out of the grated zucchini so the batter doesn’t turn out too wet.
• Use very ripe bananas; the more brown spots, the sweeter and more flavorful the bread will be.
• Don’t overmix the batter once the dry ingredients are added, or the bread can bake up dense instead of soft and tender.
• Use a toothpick to check for doneness. A few melted chocolate chip streaks are fine, but there shouldn’t be any wet batter. Or use a meat thermometer to check. Bread is done when it reaches 200°F-205°F.
• Let the bread cool completely before slicing for the cleanest slices.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!