Chocolate Banana Zucchini Bread

A stack of chocolate zucchini bread on a wire rack.

4.75 from 8 votes

Chocolate Banana Zucchini Bread

Chocolate Banana Zucchini Bread is a super moist, dense bread that includes shredded zucchini, mashed banana, and two types of chocolate. This easy bread can be made in just one bowl!

Course Bread

Cuisine American

Keyword chocolate banana zucchini bread

Prep Time 15

Cook Time 35

Total Time 50

Servings servings (one loaf)

Calories 327kcal

Author Sue Ringsdorf

Ingredients

1 medium banana (over-ripe) - mashed
1 large egg
2 teaspoons vanilla extract
1/2 cup brown sugar - packed
1/4 cup granulated sugar
1/3 cup canola oil - or use melted butter
1 cup shredded zucchini
1 ¼ cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees. Spray a 1.25 pound loaf pan with baking spray. (If you use a different sized pan, you may need to adjust baking time.)
Shred enough to get one cup of zucchini. Set aside.
In a large mixing bowl, add the over-ripe banana. Use a hand mixer or a fork to mash.
1 medium banana (over-ripe)
Add the remaining wet ingredients - the egg, vanilla extract, both sugars, and canola oil - and mix well.
1 large egg, 2 teaspoons vanilla extract, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/3 cup canola oil
Then add the dry ingredients - the flour, cocoa powder, kosher salt, baking powder, baking soda, and cinnamon. Mix until combined.
1 ¼ cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon
Then gently fold in the shredded zucchini and the dark chocolate chips. Pour batter into the prepared pan.
1 cup shredded zucchini, 1/2 cup dark chocolate chips
Bake zucchini bread for 35 - 37 minutes, or until nearly done in the center. We like ours a little gooey in the center, but you decide. It's best to test the center with a toothpick.

Notes

Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don't let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink. (If you look at my photos, the one in the pan hasn't sunk. But if you look at the others, it has sunk slightly.)

Storing – This bread stays fresh on the counter in an airtight container for up to three days.

Freezing – You can freeze this zucchini bread, if kept in freezer bags, for up to three months.

Nutrition