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The Moistest Chocolate Zucchini Banana Bread Recipe

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This incredibly moist chocolate zucchini banana bread is a one-bowl wonder that hides a vegetable without anyone knowing. It’s the perfect way to use up overripe bananas and summer zucchini, delivering a fudgy, chocolatey loaf that stays soft for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsweetened cocoa powder (45g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • ⅔ cup granulated sugar (135g)
  • ⅓ cup packed light brown sugar (70g)
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, 180g)
  • 1 cup chocolate chips (175g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position an oven rack in the center. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Prepare the zucchini. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should end up with about 1 ½ cups of shreds. Place the shreds in the center of a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible. Set the squeezed zucchini aside.
  3. Mash the bananas. In a large mixing bowl, mash the ripe bananas with a fork until they’re mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  4. Combine the wet ingredients. To the bowl with the mashed bananas, add the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk everything together until the mixture is smooth, well combined, and slightly lighter in color.
  5. Add the dry ingredients. Sift the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon directly into the bowl with the wet ingredients. Fold the dry ingredients into the wet using a rubber spatula, stirring just until no streaks of flour remain.
  6. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and the chocolate chips to the batter. Use the spatula to gently fold them in until they’re evenly distributed.
  7. Transfer to the pan. Scrape the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles. If you want, sprinkle a few extra chocolate chips on top.
  8. Bake. Place the pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  9. Cool in the pan. Place the pan on a wire cooling rack and let the bread cool in the pan for 15 minutes.
  10. Remove and cool completely. Use the parchment sling to lift the bread out of the pan and transfer it to the wire rack. Let it cool completely before slicing—about 1 to 2 hours.

Notes

Don’t skip squeezing the zucchini—it’s crucial for preventing a soggy loaf. Use room temperature ingredients for best results. Measure flour correctly by spooning it into the cup and leveling off. Let the bread cool completely before slicing to avoid crumbling. This bread tastes even better on the second day.

Nutrition

Keywords: chocolate zucchini banana bread, moist zucchini bread, chocolate banana bread, zucchini bread recipe, one bowl quick bread

Find it online: https://prismtaste.com/the-moistest-chocolate-zucchini-banana-bread-recipe/