Zucchini is in season and what better way to use it than to make this simple and healthy zucchini bread loaf. Of course I had to make it chocolate!
This quick bread is not overly sweet. It has minimal added sugar, and also gets natural sweetness from bananas. It uses one cup of grated zucchini, which is about a medium sized zucchini. Once you grate it, you will need to squeeze out as much water as possible before adding it into the batter, otherwise the loaf will turn out gummy.
I love chocolate, so I will add chocolate chips to most baked goods any chance I get both in the batter and on top before baking. I did not add walnuts, but they would make a great addition too.
Enjoy this loaf with a schmear of butter or peanut butter. It makes a great snack, dessert, or even breakfast alongside some eggs and fruit. Leave it out on the counter for a couple of days, if it lasts that long, then transfer it to an airtight container and place in the fridge. It also freezes well. Reheat in the microwave for about 30 seconds, and it’s like it came straight from the oven.
Chocolate Zucchini Bread
Equipment
- mixing bowl
- whisk
- mixing spoon
- measuring cups
- measuring spoons
- loaf pan
- parchment paper or cooking spray
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup zucchini, grated and squeezed dry
- ½ cup sugar
- ¼ cup coconut oil
- 1 tsp vanilla
- 1½ cups flour
- ½ cup cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips + more for sprinkling on top optional
Instructions
- Preheat your oven to 350℉.In a mixing bowl, mash the bananas, add the eggs, zucchini, sugar, oil, vanilla and whisk together to combine.
- In the same bowl, add in the flour, cacao powder, baking soda, baking powder, salt, and chocolate chips (if using). Stir the dry ingredients into the wet until just combined and no flour remains. Be careful not to over mix.
- Line a loaf pan with parchment paper OR use with cooking spray. Pour the batter into the pan and spread in an even layer. Sprinkle with more chocolate chips.
- Bake in the oven for 60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes. Remove from the pan and continue to cool on a wire rack.
- Slice and enjoy!
