Chocolate zucchini banana bread is the ultimate combination of moist, dense bread packed with flavors. The rich cocoa and ripe bananas blend beautifully, while the zucchini adds a wonderful texture without overpowering the other ingredients. Plus, with the chocolate chips sprinkled throughout, it’s hard to resist having a slice or two. Whether it’s breakfast, an afternoon snack, or a dessert, this bread fits any time of day perfectly.

Chocolate Zucchini Banana Bread

Why You’ll Love This Recipe

I absolutely love how this chocolate zucchini banana bread comes together. The combination of zucchini and banana creates a soft, moist bread that’s not only delicious but also a great way to sneak in some veggies and fruit. The chocolate chips elevate the flavor, adding sweetness and a rich cocoa taste. I’ve found that it’s the perfect balance of sweetness and texture, making it a great snack for any time of day. Plus, the bread stays fresh for days, and it’s simple to prepare, even on a busy day.

Ingredients

(HERE’S A TIP: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (40 g) unsweetened cocoa powder
1 ½ cups (180 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup (125 ml) vegetable oil
½ cup (100 g) granulated white sugar
½ cup (110 g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups shredded zucchini (approximately 300 g or two medium zucchinis, patted dry)
¾ cup mashed ripe bananas (approximately 175 g or two medium bananas)
1 cup (175 g) chocolate chips

Directions

Preheat the oven to 350° F (175° C) and spray a 5×9-inch loaf pan with non-stick spray. Set aside.
In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the vegetable oil, vanilla extract, and both the granulated and brown sugars. Stir in the eggs, mashed bananas, and shredded zucchini. Mix until everything is well combined.
Gradually fold in the dry ingredients just until combined. Be careful not to overmix. Then, gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean with a few moist crumbs.
Remove the bread from the oven and let it cool completely before slicing and serving.

Servings and Timing

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Nutty: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture.
Vegan: Swap the eggs for flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg).
Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
Dairy-Free: Use dairy-free chocolate chips and substitute the vegetable oil with coconut oil for a dairy-free version.

Storage/Reheating

I like to store this bread in an airtight container at room temperature for up to 3-4 days. If you want it to last longer, you can refrigerate it for up to a week. For reheating, I simply warm it up in the microwave for about 20-30 seconds or pop a slice in the toaster for a few minutes. This bread freezes well too! Just wrap it tightly in plastic wrap and then place it in a freezer bag. It will keep for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature or reheat it in the microwave.

FAQs

How do I make sure the zucchini doesn’t make the bread soggy?

I recommend patting the shredded zucchini dry with a paper towel to remove any excess moisture. This will prevent the bread from becoming too wet and ensure it bakes properly.

Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly. Just make sure to thaw them first and drain any excess liquid before mashing them.

Can I use a different type of flour in this recipe?

You can substitute whole wheat flour for all-purpose flour, but keep in mind it may result in a denser loaf. Gluten-free all-purpose flour also works well if needed.

Can I make this bread without chocolate chips?

Absolutely! You can leave out the chocolate chips or substitute them with chopped nuts, dried fruit, or even a swirl of peanut butter.

Can I double the recipe for a bigger batch?

Yes, you can easily double this recipe and bake it in a larger pan or make two loaves. Just keep an eye on the baking time as it might need an extra few minutes.

Conclusion

Chocolate zucchini banana bread is a comforting, delicious treat that’s perfect for any time of the day. It’s moist, dense, and full of flavor with the added benefit of zucchini and bananas. Whether you’re looking for a quick breakfast or an afternoon snack, this bread will satisfy your cravings. I love how simple it is to prepare, and the fact that it stays fresh for several days makes it a great option for meal prep too. I’m sure you’ll enjoy making and devouring this easy and tasty treat!