Description
This chocolate zucchini banana bread is packed with fresh zucchini and bananas and features chocolate chips and melted unsweetened chocolate. A perfect breakfast treat or afternoon snack!
Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 ounces unsweetened chocolate
- 1/3 cup coconut oil
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini, squeeze moisture out after shredding)
- 3/4 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a 5 x 9 loaf pan by spraying with nonstick cooking spray.
- Whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium saucepan, melt chocolate over low heat, stirring very frequently.
- Once chocolate is melted, add coconut oil and stir to combine.
- Add sugar to chocolate and oil mixture, followed by eggs, mashed banana and vanilla.
- Add flour mixture and stir until just combined.
- Fold in zucchini and chocolate chips.
- Pour mixture into prepared loaf pan.
- Bake for 50-60 minutes, or until bread is set in the middle and a toothpick inserted comes out clean. You may need a little more baking time but just keep checking it to make sure it doesn’t over bake.
- Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
Notes
- Bread freezes well. Wrap individual slices in plastic wrap and then place in a gallon freezer bag.
- Recipe adapted from If You Give A Blonde A Kitchen.