This Double Chocolate Zucchini Banana Bread is made without any butter or oil, but so soft and tender that you’d never be able to tell it’s healthy! Greek yogurt, bananas, and shredded zucchini keep it extra moist, while a double dose of chocolate makes it taste super decadent.
I asked my mom the other day if she ever snuck veggies into my food without telling me, and she said “no” so fast that I couldn’t help but raise an eyebrow. The right one… the left one doesn’t go up by itself.
But seeing how picky I was and how big on healthy food my mom was, I had a hard time believing that she wouldn’t resort to devious measures to get me to eat my veggies. And then the truth came out…
I mean… I don’t really remember but I guess it’s possible. I know I really wanted you to eat fish so one time I told you it was chicken. That didn’t go over too well.
No it didn’t! And thanks, Mom. Thanks a lot. I almost forgot about that one. But that was the one and only time in my life that I ate fish, and I don’t see myself ever trying it again because… reasons. Let’s just say I’m not a fan and leave it at that.
I’m not really a fan of zucchini either, but I can turn a blind eye when chocolate and banana bread is involved.
Ohhhhh, double chocolate zucchini banana bread… why you gotta go and make me soft towards the squishy squash?! I went so many years without wavering, and just like that, your chocolate-covered ways weakened my resolve.
I’ll never like fish, though. And I haven’t seen anyone put eggplant into baked goods yet, so I’ll probably never come around to that either. But I digress.
The point is, zucchini is kind of a miracle worker in baked goods. It doesn’t affect the flavour at all, and it adds a tonne of moisture without the need for any extra oil… Bananas and Greek yogurt do the same thing, so combining the three makes for one ridiculously tender loaf that also happens to be pretty low in fat…
Then there’s the…
…
…
Sorry, lost my train of thought there. I’m writing this while watching the Stanley Cup finals, and the Pens just scored to secure a 2-goal lead. What was I saying??… Oh yeah!
Then there’s the whole double chocolate thing. 1/2 cup of cocoa goes into the batter to give it a deep chocolate flavour, and another 1/2 cup of chocolate chips sweeten the deal. This makes the loaf perfect straight from the oven when the chocolate is all melty (just wait a handful of minutes so that it’s not -molten-), and just as perfect over the next few days as it gets better and better the way banana breads tend to do.
It’s a win-win all around!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Double Chocolate Zucchini Banana Bread
- Total Time: 1 hour 5 mins
- Yield: 1 loaf, 12 slices 1x
Ingredients
- 1 1/4 cup (150 g) whole wheat pastry flour*
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 2 medium-size ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/2 cup (100 g) coconut palm sugar**
- 2 tsp vanilla extract
- 1 cup (115 g) shredded zucchini, lightly squeezed of excess liquid***
- ½ cup (85 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9×5 (23x13cm) loaf pan with oil or cooking spray. Set aside.
- In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add the mashed bananas, Greek yogurt, coconut sugar, and vanilla, mixing until smooth. Gently fold in the shredded zucchini and chocolate chips.
- Slowly add the dry ingredients to the wet ingredients, mixing them together gently. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, using a spatula to spread it out evenly and smooth out the top. Sprinkle with additional chocolate chips, if desired.
- Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from burning.
- Remove the loaf from oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely.
Notes
* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** You can sub this with regular brown sugar. *** I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.
- Prep Time: 15 mins
- Cook Time: 50 mins
Looking for more healthy banana bread recipes? Try one of these!
Greek Yogurt Banana Bread
Double Chocolate Greek Yogurt Banana Bread
Flourless Chocolate Chip Banana Bread
Flourless Chocolate Banana Bread
Grain Free Banana Bread Bars
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We loved, loved, loved this bread! So soft and moist. Reminded me of the mayonnaise cake my mom used to make (but with no bananas and mayo-instead of the yogurt). I wanted to make it again, but didn’t have zucchini. Saw the recipe for Double chocolate banana bread with greek yogurt, so clicked on it and – voila! I made it again. Thanks for the recipes!
Just made this tonight. So so good!! It’s 20.30 and I’m trying not to eat it all before bed haha. Used a gluten free flour (not Bob’s, we don’t have this in Europe), fine ground brown cane sugar and lactose free plain jogurt and had to bake an extra 8 minutes at 175C, but wow it turned out Amazing. Rich chocolate taste, not too sweet. I can’t taste the zucchini. Also it is so moist with a yummy crunchy top, I was very careful not to over mix. Such a simple recipe, I made this easily with my 3 year old. Thank you!! Will definitely make this again!
This recipe is absolutely incredible. Texture, taste, flavor, moist. I used brown sugar, and all purpose flour, like the recipe said you could. I am so very happy with this recipe. Thank you.
Great recipe! I substituted 1/2 cup dark brown sugar and 1/2 whole wheat flour, 3/4 AP flour and added 1/2 cup chips on top – yum! Thanks Amanda.
Hi! Just made it and it smells delicious, tastes good however mine was quite dense. I did not have baking soda but added some extra baking powder, could that have been it?
I just made this, and it is fantastic! I will definitely be keeping this recipe and making it again. I substituted 1/2 cup whole wheat flour and 1/2 cup all purpose flour for the whole wheat pastry flour, and used brown sugar instead of the coconut sugar. Next time I will make whole wheat pastry flour (substituting 2 T. corn starch for every cup) and use that.
Thanks for this delicious recipe!
I’m so glad you liked it, Kathy! Thank you for taking the time to leave a comment and share your substitutions.
Hi! I have made this recipe quite a few times because it is crazy good!! My family loves it and friends too. And now I’m about to make four of this delicious double chocolate banana zicchini bread for four teachers at my kids’ school as Thank Yous gifs, for their great work they already are doing. I keep thinking I cannot go wrong with this delicious bread, I just have the certainty that these Teachers will love it too and that they will feel loved as well.
Thank you Amanda!!! 🙂
I’m so glad you like this recipe, Sarai! Thank you for taking the time to leave such a lovely comment. Banana bread makes such a perfect Thank You gift.
Hi. I have a question, I made this today and had some issues which may be because of changes I made. So I used white all purpose flour instead of wheat, I only had extra large eggs so I only used one but added some canned pumpkin to replace the other egg, and I kind of measured by eye the zucchini (it might have been a little more than a cup). I baked that thing for about 2 hours and it was still raw in the middle! Could the changes I made really effect it that much? I mean, it’s like the inside wasn’t baking at all. I’m gonna try slicing it then baking all the slices…I don’t want to toss it, I hate wasting food!
Thanks for any help and/or insights!
Do you know how many calories are in a slice if you get 12 slices?
i hav to agree with u i am usually not a fan of flower prints and its the same with plaid if the print is nice u'll love it if not then it falls back to the i do&n#39;t like this category
I just made this and waiting for it to cool down. It looks amazing. I just wanted to know if there is anything you think I could substitute the yogurt for if I wanted to make it dairy free? Eggs are ok buy no milk products. Maybe coconut cream? Or applesauce? I wanted to make a loaf and bring it to work and someone has a severe milk allergy.