Chocolate Zucchini Banana Bread

There’s nothing quite like the warmth of fresh-baked bread filling your kitchen, especially when it’s a moist, chocolatey loaf infused with the goodness of bananas and zucchini. Chocolate Zucchini Banana Bread takes just over an hour to prepare and bake, and the secret to its incredible flavor lies in the ripe bananas and the rich cocoa powder that create a delightfully tender crumb.

This recipe is perfect for busy mornings or cozy afternoon treats. Whether you’re looking to use up overripe bananas or sneak in some veggies, this bread is a delicious solution. Store any leftovers in an airtight container for a few days, or freeze for later enjoyment!

Why You’ll Love This Recipe

• This bread is incredibly moist thanks to the combination of bananas, Greek yogurt, and zucchini.
• The rich chocolate flavor is perfectly balanced with a hint of sweetness from the maple syrup.
• It’s an easy one-bowl recipe, making cleanup a breeze.
• Enjoy it warm or toasted—it’s delightful either way!

What You’ll Need

Gather your ingredients for this delightful bread:

For the Wet Ingredients

• 3 medium brown + spotty bananas, mashed (about 1 + 1/4 cups)
• 2 large eggs
• ½ cup non-fat plain Greek yogurt (I used Chobani 0%)
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 tsp vanilla extract

For the Dry Ingredients

• ⅔ cup homemade oat flour
• ⅔ cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda

For the Add-ins

• 1 cup shredded zucchini (about 1 medium, squeezed)
• ½ cup chocolate chips

Note: For oat flour, you can use store-bought or blend rolled oats until fine.

Substitutions & Swaps

• Use regular yogurt instead of Greek.
• Substitute coconut oil with vegetable oil.
• White whole wheat flour can be replaced with all-purpose flour.
• Maple syrup can be swapped for honey or agave.

How to Make It

Let’s get started on making this delicious bread!

Preheat the Oven

Preheat oven to 350°F. Line and grease a bread tin with parchment paper.

Prepare the Zucchini

Remove the non-stem end from the zucchini and grate using a box grater or food processor. Squeeze the water out with a cheesecloth over the sink or with your hands, then pat dry. Set aside.

Mix Wet Ingredients

In a large mixing bowl, whisk the eggs. Combine with mashed bananas, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract until smooth.

Combine Dry Ingredients

Fold in the oat flour, white whole wheat flour, cocoa powder, and baking soda until fully combined.

Fold in Add-ins

Hand fold in the shredded zucchini and chocolate chips gently to maintain the batter’s light texture.

Pour and Bake

Pour the batter into the greased bread tin and sprinkle extra chocolate chips on top. Bake for 50 – 55 minutes, or until a toothpick comes out clean.

Cool Before Serving

Let the bread cool completely before slicing and enjoying!

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 15-20 seconds or toast slices.

Tips for Best Results

• Make sure the bananas are very ripe for maximum sweetness.
• Don’t skip squeezing out the zucchini to avoid excess moisture.
• Adjust chocolate chips based on preference—add more for an extra treat.
• Let the bread cool completely to enhance texture and flavor.

Serving Suggestions

• Enjoy it as a breakfast option with a smear of peanut butter.
• Serve warm with a scoop of vanilla ice cream for dessert.
• Pair it with a cup of coffee or tea for a delightful snack.