Chocolate Zucchini Banana Bread is a delightful and simple way to use up overripe bananas and fresh zucchini. This moist, chocolatey quick bread combines mashed banana, shredded zucchini, and cocoa for a loaf that’s rich in flavor yet perfect for breakfast or an afternoon snack.
FIVE-STAR REVIEW: Amazing! Made this bread twice and both times, Beautiful! Moist, not too sweet so good even as a light breakfast. Nice recipe to keep in my repertoire. Whole family enjoyed it. Thank you 🙂
This recipe is an ideal quick bread: easy to prepare, flavorful, and a sneaky way to add vegetables to a treat everyone will love.
Ripe bananas add natural sweetness while zucchini keeps the loaf tender and moist. Unsweetened cocoa powder and mini chocolate chips create a satisfying double-chocolate flavor without overpowering the banana. It’s a great make-ahead bake and freezes well for later.
For other loaf-pan treats, try similar quick breads like Strawberry Rhubarb Bread, Zucchini Banana Bread, or a ricotta-based Zucchini Ricotta Bundt Cake. If you have yellow squash, Lemon Summer Squash Bread is another seasonal option.
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You’ll Love Chocolate Zucchini Banana Bread!Â
This chocolate chip zucchini banana bread is a repeat-worthy quick bread with a dense, moist crumb reminiscent of a chocolate loaf cake. Kids and adults alike tend to enjoy it because the zucchini blends into the texture while the banana and chocolate shine.
It’s easy to prepare when you have ripe bananas and summer zucchini on hand. The loaf stores well and keeps its moisture for several days refrigerated or can be frozen for longer storage.
Use this recipe as a base for chocolate zucchini muffins or to make freezer-friendly slices for quick snacks. If you want a chocolatey, vegetable-packed treat, this loaf is an excellent choice.
Ingredients
- Banana: about 1 cup mashed (2 large or 3 medium ripe bananas).
- Sugar: granulated sugar; brown sugar or maple syrup can be used as alternatives.
- Oil: vegetable or canola oil recommended; coconut or olive oil are acceptable substitutes.
- Flour: all-purpose flour is used here. Whole wheat, oat, or almond flour can work but may produce a denser loaf.
- Cocoa powder: unsweetened cocoa powder provides the chocolate base—see the cocoa note below.
- Zucchini: about 2 cups shredded zucchini (from ~2 medium zucchini), measured before squeezing out excess moisture.
- Mini chocolate chips: mini chips disperse evenly, but regular or dark chips are fine.
How to Make Chocolate Zucchini Banana Bread
This simple chocolate zucchini banana bread comes together quickly with basic pantry ingredients. Preheat the oven and prepare a 9 x 5-inch loaf pan with nonstick spray.
Step 1: Whisk dry ingredients
In a medium bowl, combine 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 3/4 teaspoon cinnamon, and 1/2 teaspoon salt. Whisk until evenly mixed and set aside.
Step 2: Combine wet ingredients
In a large bowl, mash the bananas until you have about 1 cup. Add 1/2 cup sugar, 2 large eggs, and 1/3 cup vegetable or canola oil; beat until combined. Add the dry ingredients and stir just until incorporated.
Step 3: Add zucchini and chocolate chips
Grate the zucchini with a box grater or food processor, then wrap it in a clean dish towel or paper towels and squeeze out excess moisture. Fold 2 cups grated zucchini and half of 1/2 cup mini chocolate chips into the batter.
Step 4: Bake
Pour the batter into the prepared loaf pan and sprinkle the remaining mini chips on top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
A Note on Cocoa Powder
Cocoa powder comes in two types: natural (unsweetened) and Dutch-processed. Their differing acidity affects how they react with leavening agents.
Use natural cocoa with recipes that call for baking soda and Dutch-processed cocoa when using baking powder. If substituting:
- To replace 3 tablespoons Dutch-processed cocoa, use 3 tablespoons natural cocoa plus 1/8 teaspoon baking soda.
- To replace 3 tablespoons natural cocoa, use 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar.
More Zucchini Recipes!
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Pineapple Zucchini Bundt Cake
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Stuffed Zucchini Boats | Italian-Style
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Zucchini Ricotta Roll Ups
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Zucchini Apple Bread Recipe
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Chocolate Zucchini Banana Bread
Equipment
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9 x 5 inch loaf pan
Ingredients
- 1 ½ cups flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup mashed banana
- ½ cup sugar
- 2 large eggs
- â…“ cup vegetable or canola oil
- 2 cups zucchini, grated and squeezed dry
- ½ cup mini chocolate chips, divided
Instructions
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Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray and set aside.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt; set aside.
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In a large bowl, whisk together the mashed banana, sugar, eggs, and oil. Pour the dry ingredients into wet and mix until just combined.
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Fold in the grated zucchini and half of the mini chips. Pour the mixture into the prepared loaf pan and sprinkle with remaining mini chocolate chips.
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Bake for 55-60 minutes, or until a toothpick inserted in loaf comes out clean. Let cool completely on a wire rack before cutting.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to a month.