Chocolate Zucchini Banana Bread

This super fudgy chocolate zucchini banana bread is healthy, naturally sweetened with maple syrup, and made with both oat flour and whole wheat flour. It’s easy to make, kid-friendly, and tastes like a fudgy brownie!

The best double chocolate chip zucchini banana bread

Banana bread is one of my favorite things to make. There is nothing quite like the smell of a fresh banana bread loaf coming out of the oven. Honestly, anything banana is amazing – like these banana pumpkin muffins, banana crumb muffins, banana foster pancakes, and almond flour banana muffins. But this recipe is my go-to when I am in a chocolate mood.

This double chocolate chip zucchini banana bread is the best thing that’s happened to my taste buds in a while. First of all, it’s a guilt-free indulgence. I swapped out regular flour for a mix of wholesome oat flour and whole wheat flour, which gives it a fantastic texture and makes it much healthier. Secondly, it’s sweetened naturally with maple syrup, so it’s refined sugar-free. And there’s a sneaky addition of zucchini.

We love that this banana bread loaf is super moist and rich and tastes like a warm, fudgy brownie. It is secretly healthy, and I promise you cannot taste the zucchini!

But here’s the real kicker: it’s ridiculously easy to make. All you need to do is mix up the ingredients, pop the loaf in the oven, and in no time, your kitchen will be filled with the heavenly aroma of chocolate and banana. Say goodbye to boring banana bread, and hello to this brownie version!

Why you’ll love this easy recipe:

• Quick & Easy: it’s ready in under an hour.
• Healthier Ingredients: It’s made with oat flour, maple syrup, coconut oil, and zucchini.
• So Fudgy: This double chocolate zucchini banana bread is rich, moist, and fluffy.
• Hidden Veggies: This banana bread has hidden zucchini baked in.
• Versatile: Such a delicious snack, breakfast, or dessert.
• Refined Suagr Free: It is sweetened with maple syrup.
• Chocolate Heaven: It’s like enjoying brownies in a banana bread form.
• Try this classic banana bread or these banana popsicles next!

Ingredients needed & substitutions

You’ll only need simple ingredients to make this healthy double chocolate zucchini banana bread. Here is a list:

• Bananas: Use extra ripe, brown bananas for natural sweetness.
• Eggs: This helps hold the bread together and adds protein.
• Greek Yogurt: Greek yogurt is key to making this loaf fluffy and moist. I used Chobani 0%, but any Greek yogurt will work!
• Coconut Oil: Keeps it super moist (or use melted butter or olive oil).
• Maple Syrup: This healthy zucchini banana bread is sweetened with refined sugar-free maple syrup! You can also use honey or agave syrup.
• Vanilla Extract: For a hint of vanilla flavor.
• Oat Flour: Homemade oat flour makes this banana bread fluffy and soft. You can also use store-bought oat flour.
• White Whole Wheat Flour: Instead of all-purpose white flour. This can be substituted with regular whole wheat flour.
• Unsweetened Cocoa Powder: Adds rich chocolate flavor.
• Baking Soda: Helps the bread rise; baking soda is not the same as baking powder.
• Zucchini: Shredded zucchini is essential to making this banana bread so moist and dense. Honestly, it tastes like a brownie.
• Chocolate chips: 1/2 cup for a delightful chocolate crunch.

How to make healthy chocolate zucchini banana bread

This healthy chocolate chip zucchini banana bread is straightforward to make and tastes like a brownie! All you need to do is mash the bananas, add the eggs and flour, fold the chocolate chips, and then bake the loaf! Here are step-by-step instructions with pictures for visual reference:

Step 1:

First, preheat your oven to 350°F. Line and grease a bread tin with parchment paper.

Step 2:

Then, remove the non-stem end from the zucchini and grate using a box grater or food processor. IMPORTANT STEP: squeeze the water out with a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands, pat dry with a paper towel, and set it to the side.

Step 3:

In a large mixing bowl, whisk the eggs together, then combine them with mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.

Step 4:

Fold in oat flour, white whole wheat flour, cocoa powder, and baking soda until thoroughly combined. Hand fold in the shredded & squeeze zucchini and chocolate chips.

Step 5:

Finally, pour the batter into the greased bread tin and sprinkle extra chocolate chips.

Step 6:

Finally, bake and let the banana bread cool before slicing and enjoying!

Healthy chocolate zucchini banana bread is best the next day, so feel free to make it ahead!

What makes this chocolate banana bread healthy?

I enjoy creating baked treats that combine great taste with wholesome ingredients. My homemade chocolate banana bread is free from preservatives, refined sugars, and unnecessary additives. It’s a clean and nutritious option that retains the indulgent richness of chocolate flavor.

1. No Refined Sugar: This banana bread is naturally sweetened with just ripe bananas and a dash of pure maple syrup.
2. No White Flour: It’s made with homemade oat flour out of rolled oats which is full of fiber and a dash of protein.
3. No Butter: We use non-fat Greek yogurt instead of butter which adds a ton of protein and keeps the loaf moist.
4. Low in Fat: We use Greek yogurt and melted coconut oil to make sure this healthy chocolate banana bread is extra moist.

Frequently Asked Questions

Can I taste the zucchini in zucchini banana bread?

You can’t taste the zucchini in this chocolate zucchini banana bread. It blends seamlessly with the other ingredients, adding moisture and nutritional value without altering the flavor. This double chocolate banana bread lasts like a fudgy brownie.

Can I add mix-ins?

Yes, feel free to add 1/2 cup of chopped walnuts, pecans, cashews, peanuts, or almonds to the batter. You can even experiment with 1/3 cup of shredded coconut.

Can I make this chocolate banana bread gluten-free?

You can substitute white whole wheat flour with gluten-free 1:1 baking flour. Oat flour is already gluten-free.

Why did my zucchini banana bread sink in the middle?

I bake this recipe a lot. If your bread sinks in the middle, it is likely because you forgot to remove the extra liquid from the zucchini shreds. If you add the zucchini directly to the batter after shredding, there will be too much liquid, and the banana bread won’t rise.

Why is my banana bread dry?

Banana bread can be dry for a few reasons. The main two are (1) you overbaked the banana bread, or (2) you added too much flour. Keep an eye on the clock and the banana bread in the oven; every oven is different. Likewise, spoon and level your flour into the measuring cups, and do not scoop from the bag. Also, don’t make any flour substitutions for the almond flour.

Can I make banana bread into muffins?

Yes, you can make this banana bread recipe into muffins. Just scroll up for the instructions or find them in the recipe card notes.

Can I freeze chocolate banana bread for later?

Yes, you can freeze chocolate banana bread by allowing it to cool to room temperature, then place individual slices in freezer-safe bags and freeze them for up to 3 months. When ready to enjoy, let it thaw overnight in the fridge or microwave them for 30 – 60 seconds until warm.

If you love this recipe, try these banana recipes next!

• Frosted Banana Cake
• Healthy Banana Crumb Muffins
• Dairy-Free Banana Bread
• Oatmeal Blueberry Banana Muffins
• Peanut Butter Banana Bread
• Almond Flour Banana Pancakes
• Fudgy Banana Brownies

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Chocolate Zucchini Banana Bread

This super fudgy chocolate zucchini banana bread is healthy, naturally sweetened with maple syrup, and made with both oat flour and whole wheat flour. It's easy to make, kid-friendly, and tastes like a fudgy brownie!

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Serving 12 servings

Ingredients

 

1x2x3x

• 3 medium brown + spotty bananas, spotty bananas, about 1 + 1/4 cups
• 2 large eggs
• ½ cup non-fat plain Greek yogurt, I used Chobani 0%
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 tsp vanilla extract
• ⅔ cup homemade oat flour
• ⅔ cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 cup shredded zucchini, about 1 medium, squeezed
• ½ cup chocolate chips

Instructions

• Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
• Remove the non-stem end from the zucchini and grate using a box grater or food processor. Then, squeeze the water out with a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands and pat dry with a paper towel. Set to the side.
  
• In a large mixing bowl, whisk the eggs together then combine with mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.
  
• Fold in oat flour, white whole wheat flour, cocoa powder, and baking soda until completely combined.
  
• Hand fold in the shredded & squeeze zucchini and chocolate chips. 
  
• Pour batter into the greased bread tin and sprinkle extra chocolate chips on top.
  
• Bake for 50 – 55 minutes, or until a toothpick comes out clean. 
• Let it cool completely before slicing and enjoying!

Notes

HOMEMADE OAT FLOUR: make your own oat flour by blending rolled oats on HIGH for 20 seconds to 1 minute, until flour-like consistency.

Flour: Can substitute white whole wheat flour with regular whole wheat flour or all-purpose flour.

Remove excess liquid from the zucchini: This is my #1 tip. Be sure to squeeze excess moisture from the shredded zucchini to prevent a soggy loaf.

Don’t over-mix the batter: To ensure your chocolate banana bread is light and fluffy, gently fold your dry ingredients and wet ingredients with a spatula or wooden spoon. Overmixing your batter is a big no-no.

Making Muffins:

1. Line a muffin tin with 12 paper or silicone liners.
2. Prepare batter the same way as instructed.
3. Evenly divide the batter into each muffin liner.
4. Bake at 350°F for 22 – 28 minutes, or until the toothpick comes out clean.
5. Let cool for 5 – 10 minutes before enjoying!

 

TO STORE: Simply store this banana bread at room temperature for up to 3 days by covering the pan in foil or plastic wrap. It can also be stored in the refrigerator for up to 5 days!

FREEZING: You can freeze chocolate banana bread by allowing it to cool to room temperature, then place individual slices in freezer-safe bags and freeze them for up to 3 months. When ready to enjoy, let it thaw overnight in the fridge or microwave them for 30 – 60 seconds until warm.

Nutrition

Calories: 162kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 245mg | Fiber: 3g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!

Sharing is caring!