OK guys.. this recipe is seriously A-M-A-Z-ING. I was holding my breath as I cut into the first piece thinking, “this is going to either be really good or really terrible.” I have a bad history poor results when baking with cocoa powder, especially when I am coming up with a recipe from scratch.
I was so pleasantly surprised at how rich, moist, and chocolatey this bread came out! It is super light and airy with an a little bit of banana undertone in each bite. Having trouble getting your kids (or in my case…. my husband) to eat vegetables? This is definitely a recipe to try! A little hidden zucchini never hurt anyone!
I had a few taste testers before I decided if this was post-worthy or not, and I got nothing but positive feedback! Most of the ingredients you should have around in your cabinet. I haven’t tried making it with any substitutions (for example brown sugar instead of coconut sugar), so I’m not going to promise that the taste or texture will be equivalent if you choose to switch things up. If you like chocolatey… be ready for a pleasantly easy surprise! Let me know what you think!
Double Chocolate Zucchini Banana Bread
- 2 medium sized brown bananas (the gooier the better!)
- 1/4 cup cocoa powder
- 1/2 cup coconut sugar
- 3/4 cup whole wheat flour
- 2 Tbsp canola oil
- 1 egg
- 1/2 tsp vanilla
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup pressed, shredded zucchini
- pinch cinnamon
- pinch salt
- 1/4 cup dark chocolate chips + some extra for the top
Pre-heat oven to 350 degrees
Shred your zucchini (I used a regular grater, but you can use a food processor or whatever tool you have at home). Press in-between a few paper towels to get rid of some of the extra water. Set aside.
In a large bowl, mash 2 bananas until fairly smooth. Add 1 egg, coconut sugar, cocoa powder, vanilla, and oil. Mix until sugar is well incorporated and cocoa powder is dissolved. Add flour, baking soda, baking powder, cinnamon, salt, and zucchini. Mix together until zucchini is evenly distributed in the batter. Lastly add chocolate chips.
Grease a loaf pan with oil or spray of choice. Evenly distribute the batter and put a few extra chocolate chips on top. Bake for about 30 minutes. Put a toothpick in the center at about 25 minutes to see if it is done (you don’t want to over cook!). Likely, the full 30 minutes will be needed!
Let the bread sit and cool for at least 10-15 minutes before cutting to serve. Cover with tip foil or plastic wrap to keep for up to 5 days. Enjoy!