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Chocolate Zucchini Banana Bread Recipe

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4.1 from 63 reviews

This delicious Chocolate Zucchini Banana Bread combines the moistness of shredded zucchini and ripe bananas with rich cocoa and chocolate chips for a flavorful, moist loaf perfect for breakfast, snack, or dessert. Sweetened with a blend of white and brown sugar, this easy-to-make bread is baked to perfection, offering a tender crumb and a hint of cinnamon.

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
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (approximately 300 g or two medium zucchinis, patted dry)
  • 3/4 cup mashed ripe bananas (approximately 175 g or two medium bananas)

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350° F (175° C). Spray a 5x9 inch loaf pan with non-stick spray to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, vanilla extract, granulated sugar, and light brown sugar. Stir these together until well blended. Then add the eggs, mashed bananas, and shredded zucchini, mixing until everything is fully incorporated.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet ingredients just until combined. Avoid overmixing to keep the bread tender. Then fold in the chocolate chips evenly throughout the batter.
  5. Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 45 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  6. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the loaf pan. Once cooled, slice and serve your delicious chocolate zucchini banana bread.

Notes

  • Make sure to pat the shredded zucchini dry to avoid excess moisture in the batter.
  • You can substitute vegetable oil with melted coconut oil or butter for different flavor profiles.
  • Use ripe bananas for best sweetness and moisture.
  • Baking times may vary depending on your oven, so start checking around 45 minutes.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/chocolate-zucchini-banana-bread-recipe/