Chocolate Banana Zucchini Bread

Chocolate Banana Zucchini Bread

5 from 1 vote

Course: Snack

Cuisine: American

Keyword: chocolate banana zucchini bread

Prep Time: 10

Cook Time: 45

Servings: serves

Calories: 323kcal

Author: Tara Tan

Chocolate banana bread loaded with zucchinis

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Ingredients

1 1/2 cups whole wheat flour or sub with flour of choice
1/2 cup unsweetened cacao or cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup olive oil
1/2 cup coconut sugar
1/3 cup pure maple syrup or sub with more coconut sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini, packed
3/4 cup mashed ripe bananas
3/4 cup dark chocolate chips

optional toppings

dark chocolate chips
chopped walnuts

Instructions

Preheat your oven to 375 deg F. Spray a loaf pan or line with parchment paper.
In a medium bowl, whisk together the dry ingredients -- cocoa powder, flour, baking soda, baking powder, salt and cinnamon.
In a larger bowl, whisk the oil, eggs, coconut sugar, pure maple and vanilla extract until smooth and creamy. Add in the shredded zucchini and the mashed bananas. Mix until well-combined.
Pour the dry ingredients into the wet, gently mixing until it's all well combined. Don't over-mix or you'll end up with very dense bread.
Fold in the dark chocolate chips. Pour the batter into the loaf pan and add toppings of your choice. Bake for about 45-50 minutes or until a stick when inserted comes out clean.
Once done, let it cool on the loaf pan for 10 minutes and then transfer to a wire rack to cool for another 15 minutes before slicing. Store in the fridge for up to a week or in the freezer for up to a month.

Notes

Substitutions: You may use regular all-purpose flour or whole wheat flour. For the sweetener, you can also sub the coconut sugar with your brown sugar. Coconut oil can also be used instead of olive oil.

Nutrition

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