Chocolate Zucchini Banana Bread is a delicious and easy way to use up leftover bananas and zucchini! This is sure to be your new favorite recipe for classic zucchini bread with chocolate.

Chocolate zucchini banana bread sliced on a white plate.

Chocolate Zucchini Banana Bread is hands down the perfect quick bread recipe. Plus, it’s a great way to get your 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 treat that you can feel good about eating. 

For another delicious loaf pan treat, be sure to try this Strawberry Rhubarb Bread or this tasty Zucchini Ricotta Bundt Cake made with ricotta cheese, zucchini, and lemon. If you have yellow squash on hand, be sure to try this Lemon Summer Squash Bread recipe.

You’ll Love Chocolate Zucchini Banana Bread! 

Chocolate Chip Zucchini Banana Bread is one of those quick breads you’ll make again and again. With the dense moist flavor, it’s like chocolate cake with so much flavor. 

I like to make this recipe whenever I have fresh zucchini or ripe bananas to use. My kids love that this is like a version of chocolate banana bread without being able to taste the zucchini. 

This is a great recipe to make ahead of time and have on hand for snacking. The bread stays moist for days and has the most amazing flavor and texture. 

Chocolate zucchini banana bread sliced on a white plate with mini chocolate chips on top.

Chocolate banana zucchini bread is a great alternative to chocolate zucchini muffins and is so easy to make. Plus, you can make it ahead and freeze the leftovers. 

So, if you’re craving something sweet and chocolatey, give this easy double chocolate zucchini banana bread recipe a try! 


Ingredients for recipe include flour, eggs, cocoa powder, and oil.

Banana: you’ll need about 2 large or 3 medium ripe bananas, mashed. 

Sugar: use granulated sugar. Brown sugar is a good substitute. You could also sweeten with maple syrup. 

Eggs: two large room temperature eggs. 

Oil: I recommend using vegetable oil or canola oil, but coconut oil, or olive oil are good substitutes. 

Flour: regular all purpose flour works great but you use whole wheat flour, oat flour or almond flour. Just note that the end result may be more dense. 

Cocoa powder: unsweetened cocoa powder (like Hershey’s) works great and add chocolate flavor. See note below on cocoa powder. 

Baking soda: make sure you are using baking soda and not baking powder. 

Cinnamon: I like to use a bit of cinnamon to add a depth of flavor. 

Salt: kosher salt works great. 

Zucchini: you’ll need about two cups of shredded zucchini from two medium summer zucchini. Measure before you squeeze out the moisture. 

Mini chocolate chips: I like to use mini chocolate chips because they distribute more evenly in the chocolate zucchini banana bread. You could use regular chocolate chips or dark chocolate chips.

How to Make Chocolate Zucchini Banana Bread

This easy zucchini banana bread recipe with chocolate comes together fast and is made with simple ingredients. Start by preheating your oven and coating a 9×5 inch loaf pan with nonstick spray; set aside. 

Process shots showing how to make recipe including mixing drying ingredients and wet, and pouring the batter into a loaf pan.

Step 1: whisk together dry ingredients

Start by combining the flour, cocoa powder, baking soda, cinnamon and salt in a medium bowl. Whisk until combined; set aside. 

Step 2: combine wet ingredients

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.)

Next, use an electric mixer to beat in the eggs, sugar, and oil. Mix until well combined. 

Then, add in the dry ingredients and mix until just combined. 

Step 3: add in zucchini and chocolate chips

Use a box grater or food processor to grate the zucchini. Place the zucchini in a clean dish towel or paper towels and squeeze out all of the excess moisture. 

Lastly, fold in the grated zucchini and half of the mini chips into the batter.

Step 4: bake

Pour the batter into a greased pan and sprinkle on the extra chocolate chips. Place on center rack in oven and bake for about an hour. 

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. 

Chocolate Zucchini Banana Bread on a cooling rack with mini chocolate chips baked on top.

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 leavening agent in a recipe.

In general, use natural cocoa powder for recipes made with alkaline leavening agents 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.
Sliced chocolate zucchini banana bread on a white plate.

More Zucchini Recipes!

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Chocolate Zucchini Banana Bread recipe.

Chocolate Zucchini Banana Bread

Chocolate Zucchini Banana Bread is a delicious and easy way to use up leftover bananas and zucchini! This is sure to be your new favorite recipe for classic zucchini bread with chocolate.
5 from 15 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


  • 9 x 5 inch loaf pan


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


  • Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray and set aside. 
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt; set aside.
  • In a large bowl, whisk together the mashed banana, sugar, eggs, and oil. 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 chocolate chips. 
  • Bake for 55-60 minutes, or until toothpick inserted in loaf comes out clean. Let cool completely on a wire rack before cutting. 


*Use a box grater or food processor to grate the zucchini. Place the zucchini in a clean dish towel or paper towels and squeeze out all of the excess moisture. 
Store leftover bread in an airtight container in the refrigerator for up to a week or freeze for up to a month. 


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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5 from 15 votes (4 ratings without comment)

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Recipe Rating


  1. I am keen to make this but just want to check if the flour to be used is plain or self raising?

  2. 5 stars
    They’re moist, chocolaty and low sugar. I made them into 12 muffins, Thanks for another wonderul recipe.

  3. 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!

  4. 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!

  5. 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!

  6. 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:)

  7. 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!!

  8. 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.

  9. 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!

  10. 5 stars
    Chocolate..zucchini..banana?? This bread is the perfect trifecta! It looks so delicious and I can’t wait to try it!