Delicious and moist Chocolate Zucchini Banana Bread is so tasty that you’d never guess that it’s good for you! Don’t miss this healthy take on traditional Zucchini Bread. It’s sure to be your new favorite recipe.

Chocolate Zucchini Banana Bread on a counter with bananas and a zucchini in the background

Hands down, the perfect bread. Moist, flavorful, and boasts a healthy dose of fruits and veggies.

This bread is the perfect way to use up ripe bananas as well as all that zucchini you may have on hand. Adding a bit of sweetness from the mini chocolate chips and cocoa powder and you have a delicious and seemingly indulgent treat that you can feel good about eating. For another delicious treat, be sure to try this Strawberry Rhubarb Bread recipe.

bread cooling on a wire rack

How to Make Chocolate Zucchini Banana Bread

The method for making this bread just couldn’t be easier. It is truly a foolproof recipe. So use what you have on hand and let’s get started.

Firstly, you need to mash the bananas in a large bowl. You are looking to get about one cup of mashed banana: two large bananas or three medium bananas should work. (I personally never measure exactly how much mashed bananas I get and just use what I have.)

overhead photo of mashed bananas in a glass bowl.

Next, whisk in the eggs, sugar, and oil. Mix together the dry ingredients and combine with the wet until well combined. *See the note on cocoa powder below.

overhead photo of batter with a wooden spoon in it.

Lastly, fold in the grated zucchini and half of the mini chips. I use the large holes on the box grater to grate my zucchini.

overhead photo of grated zucchini and chocolate chips in the bread batter in a glass bowl with a wooden spoon.

Also, if you come up short of two cups or only have one zucchini, just use what you have. If your zucchini happens to be really wet, you may need to squeeze it in a paper towel before adding it to the batter, although I’ve never had to do this.

overhead photo of loaf pan with batter in it sprinkled with mini chips.

Pour the batter into a greased pan and sprinkle on remaining chips. Bake until a toothpick inserted in the center comes out batter free. This is a moist bread, so you may have some crumbs sticking to the toothpick.

Let the bread cool for at least 15 minutes before removing from pan. Let cool completely on a wire rack before cutting… if you can!

chocolate zucchini banana bread

A note on Cocoa Powder

Cocoa powder is available in two forms: natural (often just labeled “unsweetened cocoa”) and Dutch-processed cocoa. The difference in pH levels of Dutch-processed cocoa and natural cocoa powder means they will react differently depending on the leavener in a recipe.

In general, use natural cocoa powder for recipes made with alkaline leaveners like baking soda, and Dutch-processed cocoa for recipes made with baking powders.

  • For each three tablespoons Dutch-processed cocoa powder, substitute three tablespoons natural cocoa powder plus ⅛ teaspoon baking soda.
  • For each three tablespoons natural cocoa powder, substitute three tablespoons Dutch-processed cocoa powder plus ⅛ teaspoon cream of tartar.

And now you know all you need to know about the differences between natural and Dutch-processed cocoa powder! So use what you have to make this delicious Chocolate Zucchini Banana Bread recipe.

chocolate zucchini banana bread on a counter with a slice cut

More Zucchini and Banana Recipes

So, if you’re a fan of This Delicious House, you know that I have a thing for squash and ripe bananas! Mostly, it’s due to their ease of use, ability to qualify for make-ahead dishes, and the fact that they are always available at Costco. So be sure to check out my other favorite recipes featuring these two low-cost staples:

Chocolate Zucchini Banana bread on a wood cutting board.

Be sure to try out all of these delicious recipes and comment what you think. Enjoy!

Chocolate Zucchini Banana Bread on a counter with bananas and a zucchini in the background

Chocolate Zucchini Banana Bread

Delicious and moist Chocolate Zucchini Banana Bread is a fun and healthy treat to have on hand for a quick breakfast or snack. 
5 from 14 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 217kcal


  • 1 cup mashed banana (about 2 large or 3 medium bananas)
  • ½ cup sugar
  • 2 large eggs
  • cup vegetable or canola oil
  • 1 ½ cups flour
  • ¼ cup unsweetened cocoa powder (like Hersheys)
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups zucchini, grated (about 2 medium zucchinis)
  • ½ cup mini chocolate chips, divided


  • Preheat oven to 350 degrees. Grease a 8 x 5 loaf pan with cooking spray and set aside. 
  • In a large bowl, whisk together the mashed banana, sugar, eggs, and oil. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Pour the dry ingredients into wet and mix until just combined.
  • Fold in the grated zucchini and half of the mini chips. Pour the mixture into the prepared loaf pan and sprinkle with remaining mini chips. 
  • Bake for 55-60 minutes, or until toothpick inserted in loaf comes out clean. Let cool completely on a wire rack before cutting. 



Make ahead Chocolate Zucchini Banana Bread. This is is a great recipe to make ahead and keep in the fridge all week. Alternatively, you could freeze it in an airtight container for up to three months. 


Calories: 217kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 177mg | Fiber: 2g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
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chocolate zucchini banana bread recipe Pinterest pin.

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Recipe Rating


  1. 5 stars
    This was so good! I used 1/3 cup cocoa powder just as someone else suggested. I substituted ff greek yogurt for the oil. The amount of sugar was perfect, just lightly sweet. Thank you for the great recipe. I’ll definitely make it again!

  2. 5 stars
    Very tasty and mildly sweet! Great way to use up over ripe bananas and all those zucchini from the garden. I increased the cocoa to 1/3 cup and the cinnamon to 1 tsp. Didn’t have mini chips so just used regular sprinkled on top. Baked in a 9×5 loaf pan for 55 min. Delicious!

  3. My question is, if I use mini bread baking pans, what is recommended baking time? The same? I’m definitely going to be making this very soon.

    1. I would try halving the baking time to start. You will need to use a toothpick to test for doneness. Enjoy!

  4. 5 stars
    Amazing! Made this bread twice and both times, Beautiful! Moist, not too sweet so good even as a light breakfast. Nice recipe to keep in my repertoire. Whole family enjoyed it. Thank you:)

  5. 5 stars
    OMG!!! This is amazing!! I made 4 mini loaves and baked at 350 for 45 minutes. They came out perfect. Definitely adding this to my list for gift giving and for us!!

  6. 5 stars
    I love zucchini bread! It’s always so nice and moist. I’m also pretty sure if it contains vegetables it must be healthy.

  7. 5 stars
    Yes please! There are never too many delicious ideas for using up those overripe bananas and adding zucchini for that extra goodness is such a great idea! And chocolate of course! 🙂 Thanks for sharing!

  8. 5 stars
    Chocolate..zucchini..banana?? This bread is the perfect trifecta! It looks so delicious and I can’t wait to try it!