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Double Chocolate Banana Zucchini Bread


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.


  • 1 1/4 cup whole wheat pastry flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil, room temperature
  • 1/2 cup Sucanat or organic sugar
  • 2 large eggs
  • 1 cup mashed ripe banana (from 23 bananas)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup plain greek yogurt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mini chocolate chips
  • 1 cup grated zucchini


  1. Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
  2. 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.
  3. In a large bowl or electric mixer fitted with the paddle attachment, beat the coconut oil and sugar about 2-3 minutes. The mixture will resemble wet sand.
  4. Add the eggs one at a time, allowing them to incorporate well after each addition.
  5. Next, add the dry ingredients and beat until just combined.
  6. Now add in the banana, yogurt, applesauce, and vanilla and beat until combined. Fold in the chocolate chips and zucchini and do not over mix.
  7. Pour the mixture into the prepared loaf pan 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


  • Serving Size: 1 slice
  • Calories: 228
  • Sugar: 20 grams
  • Fat: 9.2 grams
  • Carbohydrates: 33 grams
  • Protein: 4.9 grams