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chocolate zucchini banana bread

Chocolate Zucchini Banana Bread

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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Loaf pan 9x5 inch
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 box grater
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 toothpick or cake tester

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup neutral oil melted and cooled
  • 1/3 cup plain yogurt or sour cream room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas mashed
  • 1 cup zucchini finely grated and squeezed dry
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  • In a large bowl whisk the eggs, granulated sugar, brown sugar, oil, yogurt or sour cream, and vanilla until smooth and slightly thickened.
  • Stir the mashed bananas into the wet mixture until evenly incorporated.
  • Fold the grated and well-squeezed zucchini into the wet mixture until just combined.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until no dry streaks of flour remain, being careful not to overmix.
  • Fold in the chocolate chips and walnuts, if using, until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  • Carefully lift the bread out using the parchment and transfer it to a wire rack to cool for at least 15 minutes before slicing and serving.

Notes

For best results, squeeze as much moisture as possible from the zucchini using a clean kitchen towel or paper towels, since excess water can make the bread dense or gummy; use very ripe, spotty bananas for maximum sweetness and flavor; avoid overmixing once the flour is added to keep the crumb tender; if the top is browning too quickly, loosely tent the loaf with foil during the last 15 minutes of baking; and know that the flavor deepens after a full cool-down, making the bread even better the next day when stored tightly wrapped at room temperature.
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