Double Chocolate Banana Zucchini Bread Recipe

Name: Double Chocolate Banana Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole-wheat flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 cup coconut oil, room temperature OR olive oil; 1/2 cup sugar, Swerve, or prefered sweetner; 2 large eggs; 1 cup mashed ripe banana (from 2-3 bananas); 1/4 cup applesauce; 1/2 cup plain, low-fat or non-fat Greek yogurt; 1 teaspoon pure vanilla extract; 3/4 cup semisweet mini chocolate chips; 1 cup grated zucchini

Servings: persons

1 1/4 cups whole-wheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/4 cup coconut oil, room temperature OR olive oil
1/2 cup sugar, Swerve, or prefered sweetner
2 large eggs
1 cup mashed ripe banana (from 2-3 bananas)
1/4 cup applesauce
1/2 cup plain, low-fat or non-fat Greek yogurt
1 teaspoon pure vanilla extract
3/4 cup semisweet mini chocolate chips
1 cup grated zucchini

1
Preheat the oven to 350 degrees.
2
Grease a 9 x 5 x 3-inch loaf pan and set aside.
3
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Mix until there are no clumps of cocoa powder.
4
In a large bowl, beat the oil and sugar for 2-3 minutes. The mixture will resemble wet sand.
5
Add the eggs into the sugar and oil mixture, one at a time. Beat each egg until it is incorporated into the mixture.
6
Add the dry ingredients to the egg mixture and beat until just combined. Now add in the banana, yogurt, applesauce, and vanilla, and beat until combined.
7
Gently fold in the chocolate chips and grated zucchini. Do not over mix.
8
Pour the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
9
Slice into 14 pieces for portion control.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups whole-wheat flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Double Chocolate Banana Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Banana Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions