Name: Chocolate Zucchini Banana Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ teaspoon cinnamon (optional); ½ cup granulated sugar; ½ cup brown sugar; 2 large eggs; ½ cup vegetable oil or coconut oil; 1 teaspoon vanilla extract; 1 cup grated zucchini, moisture squeezed out; 1 cup mashed ripe bananas (about 2 medium); 1 cup chocolate chips

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This chocolate zucchini banana bread is ultra-moist, rich in chocolate flavor, and the perfect way to use up ripe bananas and fresh zucchini. The combination of cocoa powder, banana, and zucchini creates a soft, tender loaf that tastes like dessert but feels just a little wholesome.

Chocolate Zucchini Banana Bread

Why I’ll Love This Recipe

I love how this bread gives me the best of both worlds: indulgent chocolate flavor and hidden vegetables. The zucchini keeps the loaf super moist, and the banana adds natural sweetness. It’s easy to make, comes together with pantry staples, and is perfect for breakfast, snacking, or even a guilt-free dessert. I also appreciate how well it stores and freezes, which means I can enjoy it anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
unsweetened cocoa powder
baking soda
baking powder
salt
cinnamon (optional)
granulated sugar
brown sugar
eggs
vegetable oil (or coconut oil)
vanilla extract
grated zucchini (moisture squeezed out)
mashed ripe bananas
chocolate chips

Directions

I start by preheating the oven to 350°F and greasing a 5×9-inch loaf pan. In one bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In another bowl, I mix the oil, vanilla, granulated sugar, brown sugar, and eggs until smooth. Then I stir in the mashed bananas and grated zucchini. I fold in the dry ingredients just until everything is combined, and finally I mix in the chocolate chips. I pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. I let the bread cool in the pan before removing it and slicing.

Servings and timing

This recipe makes one standard loaf, which I usually slice into 10 to 12 servings. Prep time is about 20 minutes, and baking takes around 50 minutes, depending on the oven. From start to finish, I can expect to spend a little over an hour making this bread.

Variations

I sometimes add chopped walnuts or pecans for a crunchy texture.
To make it dairy-free, I use dairy-free chocolate chips and coconut oil.
For a fun twist, I swirl in a bit of peanut butter before baking.
I’ve also tried baking this as muffins by reducing the baking time to about 18–20 minutes.
To lighten it up, I replace some of the oil with applesauce.

storage/reheating

Once the bread is completely cooled, I wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for 3 to 4 days. For longer storage, I refrigerate it for up to a week. To freeze, I wrap individual slices and store them in a freezer bag for up to 3 months. When I want a slice, I just thaw it at room temperature or warm it in the microwave for about 30 seconds.

FAQs

Can I make this bread into muffins?

Yes, I simply divide the batter into a muffin tin lined with paper liners and bake for about 18 to 20 minutes.

Do I need to peel the zucchini?

No, I don’t peel the zucchini. The skin is soft and unnoticeable once baked, and it adds a little extra color and nutrients.

Why is my bread too dense or wet?

That usually happens when I forget to squeeze the excess moisture out of the zucchini or if I use too much banana. I make sure to measure ingredients carefully.

Can I leave out the chocolate chips?

Absolutely. The bread will still be delicious without them, though I do miss the extra chocolatey pockets when I skip them.

How do I reheat slices of this bread?

I usually microwave a slice for 20 to 30 seconds. If I want a slightly crispy edge, I toast it in a toaster oven for a few minutes.

Conclusion

This chocolate zucchini banana bread is one of my favorite ways to satisfy a chocolate craving while using up fresh produce. It’s moist, flavorful, and easy to customize. Whether I enjoy it fresh out of the oven, reheated for breakfast, or frozen for a future treat, it never disappoints.