Chocolate Zucchini Banana Bread Recipe

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.

FIVE-STAR REVIEW: 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 🙂

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 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

• 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. 
• 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. 
• 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. 

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. 

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.

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