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–+ servings

Double Chocolate Zucchini Banana Bread

This double chocolate zucchini banana bread is a rich, moist quick bread loaded with chocolate chips and ripe banana flavor in every slice.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (125 ml) neutral vegetable oil such as canola oil
  • 1/2 cup (100 g) granulated white sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded zucchini about 2 medium zucchini
  • 3/4 cup mashed ripe banana about 1 1/2 medium bananas
  • 1 cup (175 g) semisweet chocolate chips

Method
 

  1. Preheat the oven to 350 degrees F. Lightly coat a 9 by 5 inch loaf pan with nonstick cooking spray and set it aside.
  2. In a medium bowl, whisk the cocoa powder, all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  3. In a large bowl, stir the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, then mix in the mashed banana and shredded zucchini until well blended.
  4. Fold the flour mixture into the wet ingredients with a rubber spatula until just moistened. Fold in the chocolate chips, pour the batter into the prepared loaf pan, and bake for 45 to 60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  5. Transfer the pan to a wire rack and let the bread cool completely in the pan before slicing and serving.

Nutrition

Calories: 380kcalCarbohydrates: 51gProtein: 5gFat: 18gSaturated Fat: 5gCholesterol: 37mgSodium: 200mgFiber: 4gSugar: 31g

Notes

Use a box grater or food processor to shred the zucchini; leave the peel on for color and moisture.
If your shredded zucchini seems very watery, gently squeeze out only the excess liquid before mixing.
Use overripe bananas with brown spots for the sweetest, most flavorful crumb.
Start checking for doneness at 45 minutes; a toothpick with a few moist crumbs means the loaf is ready.
If the top browns too quickly, tent the loaf loosely with foil for the last 15 minutes of baking.
Store the bread in an airtight container at room temperature for up to 5 days.
This loaf freezes beautifully; wrap slices individually and freeze for up to 3 months.

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