This Double Chocolate Banana Zucchini Bread recipe is a healthy, easy way to use up some of your extra zucchini! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
It’s the time of year when you can easily eat zucchini for breakfast, lunch, dinner, and dessert. Â And I have been. (Check out my 75 Healthy Zucchini Recipes post!)
Today, I bring you dessert. Â Or, if you are so inclined, breakfast. Â I mean, this quick bread does have zucchini and bananas. Â Also, it can be made with whole wheat flour or a gluten-free flour blend. That totally makes it breakfast-worthy, right? Â I think so. Â I’m always down with chocolate for breakfast.
But really, we eat this for dessert. Â It’s healthier than your average dessert as I reduced the sugar drastically compared to most quick breads. Â With two ripe bananas in the mix, you don’t need a ton of added sugar, so half a cup of whole cane sugar was plenty here.
This recipe produces such a moist and decadent loaf, you won’t believe it’s actually a healthier Double Chocolate Banana Zucchini Quick Bread. Â (<—–there’s a mouthful for you!) Even with reduced sugar and reduced oil/butter, this bread tastes like dessert. Â With both zucchini and yogurt in the ingredient list you are bound to end up with a super moist bread. Â Sorry I keep using that word, but really, it’s the only way to describe this loaf. Â Whole wheat flour and greek yogurt also boost the protein content.
If you are worried about your kids not liking this because of the zucchini, you can’t even tell it’s there. Â The dark color of the loaf disguises it well. Â As you can see in the pictures, it’s not totally undetectable, but for kids who are excited about eating a piece of chocolate bread, trust me, they won’t care.
When Meghan saw this loaf cooling on the counter when she got home from school the first time I made this back in 2014, she squealed. Â After trying it, she said, “This tastes like chocolate cake!”
Every time I’ve made it since then, it’s been a hit. Everyone who has tried it has loved it. I hope it makes your family as happy as it makes mine.
Recipe Ingredients–What You Need
These are the simple, mostly wholesome ingredients you need to make this Double Chocolate Banana Zucchini Bread. I’ve made this so many times over the years, that I’m including all the different ingredient substitutions you can make based on my trials. Over the years, the ingredients I usually have on hand has shifted, and the substitutions reflect this.
- 1 1/4 cups flour–whole wheat pastry flour, all-purpose flour (or half and half), white whole wheat flour, or an all-purpose gluten-free flour blend all work here.
- 1/4 cup natural unsweetened cocoa powder–if you have time to sift it, I recommend doing so
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup butter or coconut oil, room temperature
- 1/2 cup Sucanat, organic white sugar, or coconut sugar
- 2 large eggs
- 1 cup mashed ripe banana (from 2-3 bananas)
- 1/4 cup unsweetened applesauce
- 1/2 cup plain greek yogurt–I use full fat but non fat also works
- 1 teaspoon pure vanilla extract
- 3/4 cup mini or regular chocolate chips, sugar-free if desired
- 1 cup grated zucchini
How to Make Double Chocolate Banana Zucchini Bread
For the printable instructions with full ingredient list, keep scrolling to the recipe card below.
- Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda well. Make sure there are no clumps from the cocoa powder.
- In a large bowl or electric mixer fitted with the paddle attachment, beat the butter or coconut oil and sugar about 2-3 minutes. The mixture will resemble wet sand.
- Add the eggs one at a time, allowing them to incorporate well after each addition.
- Next, add the dry ingredients and beat until just combined.
- Now add in the banana, yogurt, applesauce, and vanilla and beat until combined. Fold in the chocolate chips (reserve a few for the top if you want) and zucchini and do not over mix.
- Pour the mixture into the prepared loaf pan and bake in the preheated oven for 40 minutes to 55 minutes.
- Start to check the bread at 40 minutes. When a toothpick comes out clean, it is ready. My loaf was perfect at 51 minutes in my old oven, and in my new oven it’s ready in 45 minutes. Ovens can vary. Enjoy!
If you try this Double Chocolate Banana Zucchini Bread recipe, or any of my other healthy recipes, please leave a star rating and comment below — it really helps other readers see which recipes are tried and true. I appreciate you! I’d love to connect on Instagram and Facebook.
If you love baking with zucchini, scroll below the recipe card to see more of my favorites!
Double Chocolate Banana Zucchini Bread
- Total Time: 1 hour
- Yield: 8 slices 1x
Description
This Double Chocolate Banana Zucchini Bread is healthier than your average quick bread, but you’d never know it! It’s moist, decadent, and wholesome.
Ingredients
- 1 1/4 cup flour (whole wheat pastry flour, all-purpose flour, white whole wheat flour, or an all-purpose gluten-free blend all work here)
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup butter or coconut oil, room temperature
- 1/2 cup organic sugar, Sucunat, or coconut sugar
- 2 large eggs
- 1 cup mashed ripe banana (from 2-3 bananas)
- 1/4 cup unsweetened applesauce
- 1/2 cup plain greek yogurt, full fat or non fat
- 1 teaspoon pure vanilla extract
- 3/4 cup mini or regular chocolate chips, sugar-free if desired
- 1 cup grated zucchini
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside. (Optional: you can also line the pan with parchment paper for the easiest removal)
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda well. Make sure there are no clumps from the cocoa powder.
- In a large bowl or electric mixer fitted with the paddle attachment, beat the butter or coconut oil and sugar about 2-3 minutes. The mixture will resemble wet sand.
- Add the eggs one at a time, allowing them to incorporate well after each addition.
- Next, add the dry ingredients and beat until just combined.
- Now add in the banana, yogurt, applesauce, and vanilla and beat until combined. Fold in the chocolate chips (reserve a few for the top if you want) and zucchini and do not over mix.
- Pour the mixture into the prepared loaf pan, adding extra chocolate chips to the top if you prefer, and bake in the preheated oven for 45 minutes to 1 hour. Start to check the bread at 45 minutes. When a toothpick comes out clean, it is ready. My loaf was perfect at 51 minutes, but ovens can vary. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 299
- Sugar: 17.6 grams
- Fat: 13.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 7 grams
- Protein: 7.3 grams
More Delicious Zucchini Recipes
Vegan Zucchini Muffins
Veggie Pancakes
Chocolate Zucchini Muffins
Zucchini Snack Bars with Chocolate Chips
Zucchini Chocolate Baked Oatmeal
Anti-Inflammatory Zucchini Cake
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I made this bread today and as luck would have it, I didn’t have some of the listed ingredients so I had to improvise.
Instead of whole wheat flour I used spelt flour. I was out of applesauce so I used pumpkin puree. Greek Yogurt—nope. I used coconut milk yogurt and because I only had one 6 oz container of vanilla (I made a double batch here) I added a couple of tablespoons of Veganaise–vegan mayo. I am dairy free so the coconut products were absolutely necessary.
The loaves baked beautifully. All in all this is a very forgiving recipe.
Thanks for the feedback in how it worked with your adaptations!
This looks great! Is the Greek yogurt necessary? Any dairy free alternatives you suggest.
Thanks!
You can probably leave it out if you add more oil and applesauce.
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Was planning to make my usual sugary buttery banana bread with my overripe bananas until I saw this recipe! No pastry flour so used half all purpose and half whole wheat (but I imagine it would have been fine with all whole wheat–next time!). I couldn’t detect the zucchini, just tasted like chocolatey deliciousness. This was a superb recipe, thanks for sharing!
You’re welcome, Chris! Thanks for letting me know you tried it. 🙂
I made this tonight! Amazing! Thank you for this post.
Thanks for letting me know, Jeannine! Glad you liked this. 🙂
Whoa! This almost looks likes brownies! Does it taste like it? I’m drooling. How many times did you have to try out the recipe before you got it to fast just right?
Thanks for sharing. 🙂
Actually, when Tim tried a piece he said, “this tastes like fudge-y brownies—did you do that on purpose?” 🙂
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Mmmmmm! Love that this is made with whole wheat flour meaning I can totally eat it for breakfast like you did. I’m gonna cry when zucchini season is over!
Of course! Now I need to figure out how to sneak some almond flour in there. 😉
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You had me a dark chocolate. Yum. No baking this weekend… we’re still recovering from all the baking we did in July.
You’ll have to save this for your next baking spree. 😉
you can come bake at my house anytime!
I just need to master gluten-free baking for you!