why make this recipe
Chocolate Zucchini Banana Bread is a delightful twist on the classic banana bread. It combines the sweetness of ripe bananas, the richness of cocoa, and the moisture of zucchini, making it a perfect treat for any time of day. Not only does this bread taste amazing, but it also packs in some nutrition with the addition of zucchini. Plus, it’s a great way to use up those spotty bananas that you might have lying around!
how to make Chocolate Zucchini Banana Bread
Ingredients
- 3 medium brown + spotty bananas (about 1 + 1/4 cups)
- 2 large eggs
- ½ cup non-fat plain Greek yogurt (I used Chobani 0%)
- ⅓ cup coconut oil (melted)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup homemade oat flour
- ⅔ cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup shredded zucchini (about 1 medium, squeezed)
- ½ cup chocolate chips
Directions
- Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
- Remove the non-stem end from the zucchini and grate it using a box grater or food processor. Squeeze the water out with a cheesecloth over the sink. You can also use your hands and pat it dry with a paper towel. Set aside.
- In a large mixing bowl, whisk the eggs together. Then combine them with the mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.
- Fold in the oat flour, white whole wheat flour, cocoa powder, and baking soda until everything is well combined.
- Hand fold in the squeezed zucchini and chocolate chips.
- Pour the batter into the greased bread tin and sprinkle extra chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let it cool completely before slicing and enjoying!
how to serve Chocolate Zucchini Banana Bread
Chocolate Zucchini Banana Bread is delicious served warm or at room temperature. You can enjoy it as a breakfast item, a snack, or even a dessert. It tastes great on its own, but you can also spread a little butter or cream cheese on top for extra flavor.
how to store Chocolate Zucchini Banana Bread
To store your Chocolate Zucchini Banana Bread, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. If you want to keep it longer, consider storing it in the fridge for up to a week or freezing it for up to three months.
tips to make Chocolate Zucchini Banana Bread
- Make sure your bananas are really ripe for the best sweetness and flavor.
- Squeeze out as much moisture from the zucchini as possible to prevent the bread from becoming too wet.
- Feel free to experiment by adding nuts or different types of chocolate chips for a unique taste.
- Always check for doneness with a toothpick; baking times can vary by oven.
variation
You can make a healthier version by substituting honey for maple syrup or using almond flour instead of oat or whole wheat flour. If you prefer a less sweet option, you can reduce the amount of chocolate chips.
FAQs
-
Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and drain any excess moisture before using them in the recipe. -
Can I use a different type of flour?
Yes, you can substitute other flours like almond flour or spelt flour, but be aware that it may change the texture and flavor of the bread. -
How can I ensure my zucchini bread doesn’t taste like zucchini?
If you squeeze out enough moisture from the zucchini and mix it well with the other ingredients, it will contribute moisture without a strong taste.
Chocolate Zucchini Banana Bread
Ingredients
Wet Ingredients
- 3 medium brown + spotty bananas about 1 + 1/4 cups mashed
- 2 large eggs
- ½ cup non-fat plain Greek yogurt (I used Chobani 0%)
- ⅓ cup coconut oil melted
- ⅓ cup maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- ⅔ cup homemade oat flour
- ⅔ cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
Additional Ingredients
- 1 cup shredded zucchini about 1 medium, squeezed dry
- ½ cup chocolate chips plus extra for topping
Instructions
Preparation
- Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
- Remove the non-stem end from the zucchini and grate it using a box grater or food processor. Squeeze the water out with a cheesecloth over the sink or use your hands and pat it dry with a paper towel. Set aside.
- In a large mixing bowl, whisk the eggs together. Then combine them with the mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.
Mixing
- Fold in the oat flour, white whole wheat flour, cocoa powder, and baking soda until everything is well combined.
- Hand fold in the squeezed zucchini and chocolate chips.
Baking
- Pour the batter into the greased bread tin and sprinkle extra chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let it cool completely before slicing and enjoying!