Go Back
–+ servings
Sliced banana bread on a wooden board, two plates with slices topped with butter, and a blue butter dish on a textured blue surface.
Print

Chocolate Zucchini Bread

This chocolate zucchini bread is packed with wholesome ingredients like whole wheat flour, flax, oats, banana, zucchini and yogurt - but you can't tell from the rich chocolate taste and dense satisfying texture. This recipe will quickly become your favorite way to eat both zucchini and bananas.
Course Baked Good
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 216kcal
Author Christy Gurin

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats (old fashioned oats)
  • 1/4 cup ground flax meal
  • 1/3 cup cocoa powder (unsweetened)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/2 cup plain yogurt
  • 3 ripe bananas (mashed)
  • 1 1/2 tsp. vanilla extract
  • 2 cups grated raw zucchini (2 average sized zucchini)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • coconut oil for greasing pan (can use butter or other oil instead)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease a bread loaf pan with a thick layer of coconut oil and set aside.
  • In a medium bowl, mix flour, oats, flax, cocoa powder, baking powder, baking soda, cinnamon, and salt together and set aside.
  • In a large mixing bowl, mix eggs, sugar, yogurt, banana, and vanilla well using a mixer or by whisking vigorously.
  • Stir dry ingredients into mixing bowl with wet ingredients and stir to combine (do not over mix). 
  • Use paper towels or a kitchen towel to squeeze excess moisture from zucchini. Add zucchini and chocolate chips to batter and stir to distribute throughout the batter.
  • Pour batter into pre-greased pan and put pan in center of pre-heated oven. Make sure that the second oven rack is not directly over the pan, as the bread will rise while baking.
  • Bake for 50 -60 minutes, until a toothpick inserted into the center comes out mostly clean and bread is set. Remove and cool on a wire rack for 10 – 15 minutes in the pan. 
  • Run a knife around the edge of the loaf, flip, and release the loaf from the pan. Let cool completely before slicing and serving. 

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 221mg | Potassium: 435mg | Fiber: 5g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 6.3mg | Calcium: 73mg | Iron: 2.2mg