Chocolate Banana Zucchini Bread: A Delightfully Indulgent Treat
This moist and decadent bread combines the sweetness of banana and richness of chocolate with hidden zucchini for a delightful treat perfect for any time of day.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- wire rack
- tea towel or paper towels
- muffin pan (optional)
Ingredients
- 4 tablespoons unsalted butter melted
- 1 ½ cups mashed banana approximately 3-4 large bananas
- 1 cup packed dark brown sugar
- ¼ cup whole milk Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 heaping cup grated zucchini excess water removed
- ½ cup dark chocolate chips plus additional for topping
Instructions
- Combine melted butter, mashed banana, brown sugar, Greek yogurt, eggs, and vanilla extract in a large bowl until well combined.
- Add flour, cocoa powder, baking soda, cinnamon, and salt to the wet mixture and stir until just combined.
- Gently fold in the grated zucchini and chocolate chips into the batter.
- Pour the batter into a greased 9x5 inch loaf pan and sprinkle with additional chocolate chips.
- Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
For best results, grate zucchini and wring out excess moisture thoroughly. Use overripe bananas for optimal sweetness and texture. This recipe can be adapted for dairy-free, gluten-free, or vegan diets with simple substitutions. For even baking, consider turning the loaf halfway through the cooking time. This recipe can also be made into muffins by baking at 350°F for 18-22 minutes.