Heavenly Chocolate Banana Zucchini Bread
If you’re looking for a rich, moist, and utterly irresistible treat, this Heavenly Chocolate Banana Zucchini Bread is the answer. It combines the sweetness of ripe bananas, the hidden goodness of zucchini, and a decadent dose of chocolate for the perfect loaf. You’d never guess it’s packed with veggies—each bite is soft, fudgy, and full of flavor. Whether you’re sneaking in a few greens for picky eaters or just craving a comforting baked good, this recipe is sure to satisfy. Perfect for breakfast, a snack, or dessert, this bread will have everyone asking for seconds!
INGREDIENTS YOU’LL NEED:
- ½ cup Unsweetened Cocoa Powder (40 g) – Adds a rich, chocolatey flavor to the bread for that heavenly cocoa goodness.
- 1 ½ cups Flour (180 g) – All-purpose flour provides structure and balance to the batter.
- 1 teaspoon Baking Soda – Helps the bread rise and stay light and fluffy.
- ½ teaspoon Baking Powder – Adds extra lift for a soft, tender texture.
- ¼ teaspoon Salt – Balances the sweetness and enhances the chocolate flavor.
- ½ teaspoon Cinnamon – Adds a subtle warm spice that complements the banana and chocolate.
- ½ cup Vegetable Oil (125 ml) – Keeps the bread moist and tender without overpowering flavors.
- ½ cup White Sugar (100 g) – Adds sweetness and balances the chocolate bitterness.
- ½ cup Brown Sugar (110 g) – Provides a deeper sweetness and moisture to the bread.
- 2 Eggs – Acts as a binder and helps the bread rise perfectly.
- 1 teaspoon Vanilla Extract – Enhances the overall flavor with a hint of sweetness.
- 2 cups Zucchini (shredded) (300 g) – Adds incredible moisture and sneaks in extra nutrients.
- ¾ cup Ripe Bananas (mashed) (175 g) – Sweet, soft bananas enhance moisture and add natural sweetness.
- 1 cup Chocolate Chips (175 g) – Brings bursts of gooey, melted chocolate in every bite.
WHY SHOULD YOU BE TRYING CHOCOLATE ZUCCHINI BREAD?
- It’s the ultimate way to use up ripe bananas and zucchini. I love that this recipe transforms leftovers into a rich, chocolatey treat while sneaking in veggies.
- It’s moist, decadent, and packed with flavor. The combination of cocoa, bananas, and chocolate chips makes this bread irresistibly soft and sweet.
- It’s easy to make and great for any time of day. Whether I’m grabbing a slice for breakfast, dessert, or a snack, it’s always a hit with my family.
HOW DO YOU PREPARE BANANA CHOCOLATE ZUCCHINI LOAF?
Time needed: 1 hour and 15 minutes
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Prepare the Dry Ingredients:
In a large bowl, whisk together 1 ½ cups flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon. Set aside.
- Mix the Wet Ingredients:
In another large bowl, whisk together ½ cup vegetable oil, ½ cup white sugar, and ½ cup brown sugar until well combined. Add in 2 eggs and 1 teaspoon vanilla extract, ¾ cup mashed ripe bananas, whisking until smooth. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. - Fold in the Good Stuff:
Gently fold in the 2 cups shredded zucchini (make sure it’s patted dry) and 1 cup chocolate chips. Mix until evenly distributed throughout the batter. - Pour and Bake:
Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. - Cool and Serve:
Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, chocolaty banana zucchini bread!
FAQ – FREQUENTLY ASKED QUESTIONS:
No, the zucchini adds moisture but doesn’t affect the flavor—it blends right in with the chocolate and banana.
No, there’s no need to peel the zucchini. Just wash, shred, and pat it dry to remove excess moisture.
Zucchini holds a lot of water, and patting it dry ensures the bread doesn’t turn out too wet or dense.
This can happen if you overbake it or add too much flour. Be sure to measure ingredients carefully.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
ZUCCHINI BREAD RECIPE ADD-INS AND VARIATIONS:
- Use a different sweetener: If I want to make it a bit healthier, I replace the white sugar with honey or maple syrup for a natural sweetness.
- Swap the oil: Sometimes I use coconut oil instead of vegetable oil for a slight coconut flavor and extra richness. Another option is to melt one stick of unsalted butter if you are trying to stay away from seed oils.
- Try different flour: I love using whole wheat flour or a gluten-free flour blend for a different texture and a healthier option.
- Add nuts: For some extra crunch, I’ll throw in some chopped walnuts or pecans—adds a nice contrast to the soft bread.
- Make it dairy-free: To make it dairy-free, I use dairy-free chocolate chips and opt for a non-dairy milk like almond milk.
- Boost the spices: I sometimes add a pinch of nutmeg or allspice for a deeper, more complex flavor in the bread.
WHAT IS COMMONLY SERVED WITH A MOIST SLICE OF ZUCCHINI BREAD?
I love serving this delicious chocolate loaf for breakfast or as a delicious snack, especially during cozy weekends or holidays. It pairs perfectly with a cup of coffee or a tall glass of cold milk for a treat everyone can enjoy. It’s great for brunches, casual gatherings, or when I just want something sweet to munch on. I also like to smother it in butter or a drizzle of peanut butter for an extra twist!
HOW DO YOU STORE LEFTOVER ZUCCHINI BANANA CHOCO LOAF FOR LATER?
I store leftover Heavenly Chocolate Banana Zucchini Bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I wrap it tightly in plastic wrap or foil and refrigerate it for up to a week. For even longer storage, I freeze individual slices, which keeps them fresh for up to 3 months.
LOOKING FOR MORE DESSERT OPTIONS? TRY THESE!
Famous Magnolia Bakery Banana Pudding: This iconic treat layers creamy vanilla pudding, fresh bananas, and soft Nilla wafers into a dreamy dessert that’s both simple and decadent.
Perfectly Moist Banana Pumpkin Bread: Combining the sweet, comforting flavors of ripe bananas and spiced pumpkin, this bread is soft, tender, and bursting with autumn goodness.
Creamy Banana Pudding Cheesecake Recipe: This decadent masterpiece combines the classic flavors of creamy banana pudding with the richness of cheesecake, resulting in a heavenly fusion of textures and tastes. With layers of velvety cheesecake filling, ripe banana slices, and buttery vanilla wafer crust.
Heavenly Chocolate Banana Zucchini Bread
Equipment
- 9 x 5 Loaf Pan
Ingredients
Dry Ingredients:
- ½ cup Unsweetened Cocoa Powder (40 g)
- 1 ½ cups Flour (180 g)
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
Wet Ingredients:
- ½ cup Vegetable Oil (125 ml) (or 1 stick unsalted butter- melted)
- ½ cup White Sugar (100 g)
- ½ cup Brown Sugar (110 g)
- 2 Eggs
- 1 teaspoon Vanilla Extract
Fold-In Ingredients:
- 2 cups Zucchini (shredded)(approximately 300 g or two medium zucchinis, patted dry)
- ¾ cup Bananas (ripe and mashed)(approximately 175 g or two medium bananas)
- 1 cup Chocolate Chips (175 g)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a large bowl, whisk together 1 ½ cups flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon. Set aside.
- Mix the Wet Ingredients: In another large bowl, whisk together ½ cup vegetable oil, ½ cup white sugar, and ½ cup brown sugar until well combined. Add in 2 eggs and 1 teaspoon vanilla extract, whisking until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the Good Stuff: Gently fold in the 2 cups shredded zucchini (make sure it’s patted dry), ¾ cup mashed ripe bananas, and 1 cup chocolate chips. Mix until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, chocolaty banana zucchini bread!