Chocolate Zucchini Banana Bread - If You Give A Blonde A Kitchen

19/10/2017 Chocolate Zucchini Banana Bread | If You Give a Blonde a Kitchen
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Chocolate Zucchini
Banana Bread
b j q x s r h
Chocolate zucchini banana bread is dense and
moist. Filled with chocolate chips, it’s the perfect
bread to eat any time of day!
A self-taught baker, food photographer and
https://www.ifyougiveablondeakitchen.com/2015/09/06/chocolate-zucchini-banana-bread/ 1/26
culinary writer. Oh, and blonde!
Read more…
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MUST READS
Reese’s Pieces Peanut Butter Blondies
Could’ve had a V8! Not so fast, try this chocolate
zucchini banana bread instead. Yep, that’s right. This
bread delivers a serving of fruit and vegetables, not
to mention a way to satisfy your sweet tooth.
My sister shared this recipe with me and I am glad
she did. This bread is so good. It’s basically like No Bake Cheesecake Bites
having dessert for breakfast. Between the banana
flavor and the chocolate chips, your sweet tooth will
be satisfied.
Mini Pumpkin Donut Muf ns
Unsweetened cocoa powder and semi-sweet
chocolate chips masked any signs of this bread being
good for you. In my opinion, that is the best way to
get my serving of fruits and vegetables—masked in
chocolate.
This bread is good for dessert, mid-afternoon snack
or even breakfast. If you’re on the go in the
morning, grab a slice. Need a chocolate fix before
bed? Cut yourself a piece and serve it with fresh
strawberries and whipped cream.
Who said your fruits and veggies couldn’t be served
with a healthy dose of chocolate?
The recipe is a quick bread recipe, which means is
quick and easy to make (no kneading)! Use two
bowls when making this chocolate zucchini banana
bread.
H O Mbowl
One E R E Cdry
is for the I P Eingredients
S Pand
H O the
T O Gother
RAPHY & VIDEOGRAPHY C O N TA C T
bowl is for the wet ingredients. Combine the two
together, pour in a loaf pan and bake!
I prefer using a hand mixer or stand mixer to
combine the wet and dry ingredients, but they can
also be stirred together by hand. The latter method
just requires a little more elbow grease!
The texture of this bread is incredibly moist and
dense. The zucchini’s high water content combined
with the softness of the banana makes this texture

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Even with those ingredients, there is still a tender
crumb with each slice. But of course the best part is

If You Give a Blonde a Ki…
the chocolate chips!
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Each bite has a morsel of melted chocolate. I chose

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the top of the load with extra chocolate
chips to add a pretty finish.
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Try this chocolate zucchini banana bread if you’re
craving chocolate, but still want the satisfaction of
getting a serving of fruits and veggies.
It’s also the perfect recipe for extra zucchini you
may have in the kitchen this summer!
Tools you need to make

chocolate zucchini banana
bread:
Loaf pan
Mixing bowls
Haley D.
Williams
YIELDS 8
CHOCOLATE
ZUCCHINI
BANANA
BREAD
10 45 55
min min min
Prep Cook Total
Time Time Time
Save Recipe
Print Recipe
Ingredients
1/2 cup (40 g) dark chocolate cocoa

1 1/2 cups (180 g) all-purpose our
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (125 ml) vegetable oil
1/2 cup (100 g) granulated white sugar
1/2 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
3/4 cup mashed ripe bananas
(approximately 175 g about two
medium bananas)
1 cup (175 g) chocolate chips
Instructions
1. Preheat oven to 350° F. Spray a 5x9

loaf pan with non-stick spray, set aside.
2. In a medium mixing bowl, whisk
together cocoa, our, baking soda,
baking powder, salt and cinnamon. Set
aside.
3. In a large mixing bowl, mix together oil,
vanilla and both sugars. Stir in eggs,
bananas and shredded zucchini. Stir
until well combined.
4. Fold in dry ingredients just until
combined. Fold in chocolate chips.
Pour batter into prepared loaf pan and
bake in preheated oven for 45 to 60
minutes until a toothpick comes out
clean with a few moist crumbs sticking
to the toothpick.
5. Remove from oven and let cool
completely. Slice and serve. Store
covered at room temperature.
Recipe adapted from Fork vs. Spoon
This recipe also works in mini loaf tins! Split the
batter between two small loaf pans and cut the
baking time down to 40 to 50 minutes.
If you like chocolate zucchini

banana bread, then these
recipes…
Cinnamon Zucchini Bundt Cake
Best Banana Bread Ever
BREADS, MUFFINS & SCONES// SUMMER
38 COMMENTS
Note: This page may contain affiliate links. If you
purchase one or more of the products after clicking
one of my links, I receive a small commission (the
price you pay is not affected). Thank you so much
for supporting my blog!
« BLUEBERRY BOURBON CHEESECAKE ICE CRE A M
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COMMENTS
LAURA SAYS
July 22, 2016 at 12:11 pm
I just put this in oven. Husband
should be excited. Chocolate.
Reply
HALEY SAYS
July 22, 2016 at 1:45
pm
Yum, yum! He will enjoy it :)
CAROLANNA DYCK SAYS

July 25, 2016 at 11:07 pm
Made this this afternoon. Hubby and
I enjoyed a small slice after dinner.
Yummo!! Made one small change -- I
used sour cream instead of oil. Used
Ghiradelli cocoa powder. I plan to try
this with whole wheat flour only
because I like the texture. Try this
recipe, you won't be sorry you did.
Reply
HALEY SAYS
July 26, 2016 at 1:07
pm
Hi Carolanna, what great
substitutions! I love hearing
from readers who are confident
in making the recipe their own.
Sounds delicious - of course
your hubby enjoyed it!
JOANIE SAYS
October 8, 2016 at
6:19 pm
Thanks for the sour cream tip.
Trying it right now.
AGNES SAYS
July 28, 2016 at 7:40 am
Does the zucchini need to be peeled ?
Reply
HALEY SAYS
July 28, 2016 at 8:18
am
Hi Agnus! No, the zucchini does
not need to be peeled—just
shredded!
AGNES SAYS
July 28, 2016 at 8:57 am
Thank you! , so excited to bake this ?
Reply
KATHY SAYS
August 9, 2016 at 1:00 pm
Have you ever made this as muffins?
If so bake time? Can't wait to try!
Reply
HALEY SAYS
August 9, 2016 at 3:13
pm
Hi Kathy! I have no made this as
muffins, but it sounds delicious!
I recommend a baking time of
20-25 minutes (standard time for
most muffins), or until a
toothpick inserted in the center
of a muffin comes out with little
to no crumbs. Good luck!
REENA SAYS
August 19, 2016 at 2:00 am
Made this today!! Delicious!! For
any vegans out there, I used vegan
chocolate chips and instead of eggs, I

used 2 tbsp of chia seeds and 6 tbsp
of water. Took a little longer to bake
but came out delicious!!
Reply
RACHEL YOUSSEF SAYS

August 21, 2016 at 5:45 pm
This is now the second time I have
made this delicious recipe. I was
curious if you think it would save
well if I froze it?I love this recipe,
but given it's just me and my husband
we never finish the whole
loaf.Thanks!
Reply
HALEY SAYS
August 22, 2016 at
8:07 am
Hi Rachel! I love that you and
your husband enjoy this recipe.
You can definitely freeze the
loaf (or half of it) for up to a
month. A word of advice though,
don't use the microwave to
defrost it. Just let it sit in the

refrigerator or at room
temperature. xx Haley
ANGIE SAYS
September 6, 2016 at 6:45
pm
I made this over the weekend. But I
tweaked it to make it a little
healthier. I traded the oil for
unsweetened applesauce, the brown
sugar for 2 tbls of honey, I used
brown rice flour instead of regular
flour and I used organic pure cane
sugar in place of the regular sugar. It
was a big hit! Even the non-healthy
eaters really liked it! The loafs were
very soft and moist. I will definitely
make this again!
Reply
HALEY SAYS
September 7, 2016 at
9:00 am
Hi Angie! I LOVE your
adaptation! Sounds super
healthy. Way to go!
TRUDY SAYS
pm
Just took this out of the oven.
Questions-I baked this almost 2 hours
and it still was raw in the center.
When I made the batter it filled a
loaf pan to the top! Knew this was
wrong but baked it anyway. My oven
is fine by the way. Can't figure out
why this went so wrong.......however
I haven't cut or tasted this yet so
maybe it's wonderful?
Reply
HALEY SAYS
3:04 pm
Hi Trudy! That's so strange. I've
made this recipe a few times and
haven't had any issues with the
timing, although it is usually
closer to an hour. Did you
double check the ingredient list
and pat the zucchini dry? And do
you keep an oven thermometer
inside your oven? I don't always
trust the meter when I preheat
the oven (Once I used an oven
that was 25 degrees off!).
TRUDY SAYS
pm
Just tasted a bit of the overflowing
crust and it's yummy! Will let you
know how the loaf came out when it
cools.
Reply
TRUDY SAYS
6:05 pm
Came out great! Tastes moist
and chocolaty. Rechecked oven-
it's fine -rechecked ingredients -
zucchini was well dried-maybe
the bananas were too large?
Batter seriously filled loaf pan
to the top! Will try this again
cause it's really good but will try
a larger pan . Thanks for the
recipe!
SIERA SAYS
pm
Can you taste the bananas? Sounds
yummy except my husband hates the
taste of banana lol
Reply
HALEY SAYS
6:37 pm
Hi Siera! You can't really taste
the banana. Chocolate is
definitely the dominant flavor
for this bread :)
KIMBERLY SAYS
October 24, 2016 at 9:41
pm
This is so simple and most delicious!
Thank you so much for this
wonderful recipe! Life is short.... I'm
going in for another piece ?
Reply
JACQUELINE SAYS
January 27, 2017 at 5:33 pm
I have a question. Can I substitute
the vegetable oil with coconut oil
instead?
Reply
HALEY SAYS
January 27, 2017 at
6:39 pm
Hi Jacqueline - I have never
made this recipe with coconut
oil and don't often bake with
coconut oil so I would not
suggest it. If you do happen to
try it, please let me know how it
turns out!
TIERNEY SAYS
January 30, 2017 at 9:20 am
Looks delicious! Can I make this in
two mini loaf pans? If so, what
would I change the baking times to?
Reply
HALEY SAYS
January 30, 2017 at
12:50 pm
Hi Tierney! If you make these in
mini loaf pans, I would check on
them around 30 to 35 minutes.
Insert a toothpick in the center
and if it comes out clean or with
just a few crumbs, then the
loaves are done. (Careful
though, sometimes the toothpick
goes right into a melted
chocolate chip!)
JANESSA SCHLEGEL
SAYS
June 13, 2017 at 11:55 pm
Super yummy! I used more bananas
to make up for only having 1/2 cup
of zucchini and it was perfect. Also
used black cocoa so its super dark
and yummy. Thanks for the recipe!
Reply
STEPH SAYS
July 17, 2017 at 7:51 pm
This bread is so very good! I put
mine in mini muffin tins so my
toddler could eat it easily. It works
perfectly, takes about 12-13 minutes.
I also used coconut oil and it works
fine as long as it's liquid. Loved it as
a snack and perfect for breakfast too,
what a treat!
Reply
LINDA MASSEY SAYS

July 22, 2017 at 11:54 pm
This is absolutely delicious. I am
making it for the second time but in a
8 x 9 pan as a birthday cake. I
substituted xylitol for the white sugar
and did half vegetable oil and 1/2
liquid coconut oil. will probably try
sour cream next time as some others
did. Will see how it turns out.
Reply
JOANI SAYS
Do we have any nutrition facts for
this recipe? It's delicious!!
Reply
LANA SAYS
Hi Found this delicious recipe and
was wondering when you,say shred is
that like scraping against a cheese
grater or using a potato peeler. As
you can tell new to doing this sort of
thing . I know how to chop, dice and
slice but shred is new to me. Thanks
Reply
HALEY SAYS
Hi Lana - scrape against a
cheese grater is correct! A
potato peeler will make shreds
too big.
Trackbacks
Zucchini Bread, 3 Ways says:
August 11, 2016 at 8:03 am
[…] Recipe found here. […]
30 Ultimate Zucchini Recipes - The
Petite Cook | The Petite Cook says:
August 14, 2016 at 3:03 pm
[…] Chocolate Zucchini Banana
Bread– If You Give A Blonde A
Kitchen […]
Growing Ideas Blog - Giving Thanks to
Two Raised Beds says:
November 14, 2016 at 12:02 pm
[…] With a harvest this bountiful, it
was time to put my cooking and
baking skills to the test. I learned
how to make many recipes with the
help of Pinterest and some of my
colleagues! Often, I simply sautéed
squash and zucchini with olive oil,
salt and pepper for the perfect side
dish for many summer dinners. I also
tried an easy recipe for pasta sauce
from my colleague, Maree, and with
some trial and error, finally figured it
out. My biggest successes from my
cooking and baking adventures were
the delectable varieties of zucchini
breads and muffins I made. Of
course, I started with the Traditional
Zucchini Bread, but quickly branched
out to try Banana Zucchini Bread,
Banana Chocolate Chip Zucchini
Bread and Chocolate Banana
Zucchini Bread. […]
Cinnamon Zucchini Bundt Cake - If You
Give a Blonde a Kitchen says:
July 24, 2017 at 2:40 pm
Bread | If You Give a Blonde a
Kitchen says: June 11, 2017 at 4:42
pm […] If you like this recipe, try
my cinnamon zucchini bundt cake
recipe. […]Reply […]
Best Banana Bread Ever - If You Give a
Blonde a Kitchen says:
July 24, 2017 at 2:52 pm
Bread […]
Carrot Zucchini Muffins | If You Give a
Blonde a Kitchen says:
[…] have made my fair share of
zucchini recipes—chocolate zucchini
banana bread, cinnamon zucchini
bundt cake and three-cheese zucchini
galette—just to name a few.
However, I […]
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19/10/2017 Chocolate Zucchini Banana Bread | If You Give a Blonde a Kitchen

HOME RECIPES K I TC H E N FAV E S WORK WITH HALEY

moist. Filled with chocolate chips, it’s the perfect

bread to eat any time of day!

A self-taught baker, food photographer and

culinary writer. Oh, and blonde!

Reese’s Pieces Peanut Butter Blondies

Could’ve had a V8! Not so fast, try this chocolate

zucchini banana bread instead. Yep, that’s right. This

bread delivers a serving of fruit and vegetables, not

to mention a way to satisfy your sweet tooth.

My sister shared this recipe with me and I am glad

flavor and the chocolate chips, your sweet tooth will

Mini Pumpkin Donut Muf ns

Unsweetened cocoa powder and semi-sweet

chocolate chips masked any signs of this bread being

good for you. In my opinion, that is the best way to

get my serving of fruits and vegetables—masked in

This bread is good for dessert, mid-afternoon snack

or even breakfast. If you’re on the go in the

morning, grab a slice. Need a chocolate fix before

bed? Cut yourself a piece and serve it with fresh

strawberries and whipped cream.

Who said your fruits and veggies couldn’t be served

with a healthy dose of chocolate?

The recipe is a quick bread recipe, which means is

quick and easy to make (no kneading)! Use two

bowls when making this chocolate zucchini banana

bowl is for the wet ingredients. Combine the two

together, pour in a loaf pan and bake!

I prefer using a hand mixer or stand mixer to

combine the wet and dry ingredients, but they can

also be stirred together by hand. The latter method

just requires a little more elbow grease!

The texture of this bread is incredibly moist and

dense. The zucchini’s high water content combined

with the softness of the banana makes this texture

crumb with each slice. But of course the best part is

Each bite has a morsel of melted chocolate. I chose

chips to add a pretty finish.

Try this chocolate zucchini banana bread if you’re

craving chocolate, but still want the satisfaction of

getting a serving of fruits and veggies.

It’s also the perfect recipe for extra zucchini you

may have in the kitchen this summer!

Tools you need to make

1/2 cup (40 g) dark chocolate cocoa

1. Preheat oven to 350° F. Spray a 5x9

Recipe adapted from Fork vs. Spoon

This recipe also works in mini loaf tins! Split the

batter between two small loaf pans and cut the

baking time down to 40 to 50 minutes.

If you like chocolate zucchini

Cinnamon Zucchini Bundt Cake

Best Banana Bread Ever

BREADS, MUFFINS & SCONES// SUMMER

Note: This page may contain affiliate links. If you

purchase one or more of the products after clicking

one of my links, I receive a small commission (the

price you pay is not affected). Thank you so much

for supporting my blog!

« BLUEBERRY BOURBON CHEESECAKE ICE CRE A M

CONGO BARS, BLONDIES’ COOL OLDER BROTHE R »