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Chocolate Zucchini Banana Bread

A moist, decadent loaf that combines chocolate, zucchini, and ripe bananas for a delightful treat that feels more like dessert than bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 3/4 cup mashed ripe bananas Approximately 175 g or two medium bananas
  • 2 cups shredded zucchini Approximately 300 g or two medium zucchinis, patted dry
Add-ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 5x9 loaf pan with non-stick spray and set aside.
  2. In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, mix together the oil, vanilla, and both sugars. Stir in the eggs, mashed bananas, and shredded zucchini until well combined.
  4. Fold in the dry ingredients just until combined, then gently fold in the chocolate chips.
  5. Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick comes out clean with a few moist crumbs.
  6. Remove from the oven and let it cool completely before slicing and enjoying.

Notes

This bread keeps well! Wrapped tightly, it can stay fresh for about 3-4 days at room temperature. For longer storage, refrigerate for up to a week or freeze for 2-3 months. Patience is key; the longer you let it cool, the easier it is to slice.