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!
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:
Line a muffin tin with 12 paper or silicone liners.
Prepare batter the same way as instructed.
Evenly divide the batter into each muffin liner.
Bake at 350°F for 22 – 28 minutes, or until the toothpick comes out clean.
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.