Chocolate zucchini banana bread with a rich cocoa twist
This delightful Chocolate zucchini banana bread features the natural sweetness of ripe bananas and nutritious zucchini, all enveloped in a luscious chocolate flavor, suitable for bakers of all skill levels.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamo
- 2 medium ripe bananas, mashed
- 1 cup zucchini, grated
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, salt, and cinnamon. Whisk until evenly distributed.
- In a separate bowl, mash the ripe bananas until smooth. Add the grated zucchini, eggs, vanilla extract, and oil, whisking until well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to over-mix. Fold in nuts or chocolate chips if desired.
- Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Tent with aluminum foil if the top browns too quickly.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for sweetness. Grate zucchini finely for better blending. Don’t over-mix the batter to keep it tender. Sprinkle sea salt on top before baking for contrast. Let cool completely before slicing.