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chocolate zucchini banana bread in a loaf pan
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August 10, 2019

Healthy Marbled Chocolate Zucchini Banana Bread

Healthy marbled chocolate zucchini banana bread naturally sweetened with bananas, pure maple syrup, and chocolate chips for a delicious breakfast or snack! This gorgeous loaf is swirled to perfection with a double chocolate layer and is the perfect combination of your favorite zucchini and banana bread.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hour 10 mins

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Hi, it’s Abra! Aka #abrassalad, or today, #abraschocolatezucchinibananabread.

That’s right, we’re bringing a lil’ something sweet into your life: healthy marbled chocolate ZUCCHINI (duh) banana bread. Basically, if you love zucchini bread, banana bread, and chocolate like I love Zac Efron, Twilight, and The Bachelor, then this recipe is for you.

Monique and I were reminiscing about these amazing marbled chocolate pumpkin muffins and knew we had to make something just as epic. Trust me when I say this bread is a game-changer. It’s perfectly sweet, moist (sorry) with hints of rich chocolate in every bite.

Don’t mind me just writing marbled chocolate bread poetry over here.

chocolate zucchini banana bread batter in two different bowls

Ingredients in this chocolate zucchini banana bread

As someone who keeps their pantry full of “just the basics,” (okay and 10 types of nut butter) I’m especially excited about this bread because it uses simple ingredients that you probably already have and bake with. Especially if you’re a regular AK baker! Here are the basics you’ll need:

  • Flour: we’re using whole wheat pastry flour (or white whole wheat flour) to keep the bread super fluffy.
  • Produce: gotta have both zucchini and banana for the boost of fruits & veggies!
  • Sweetener: this chocolate zucchini banana bread is naturally sweetened with pure maple syrup and banana.
  • Egg: you’ll just need 1 egg in this recipe.
  • Coconut oil: for an extra boost of moisture.
  • Cocoa powder: for the rich chocolate layer. Feel free to use cacao powder, too!
  • Milk: feel free to use any milk you’d like. We like to keep this zucchini banana bread dairy free by using a dash of almond milk.
  • Chocolate chips: gotta have that melted chocolate in every bite! Use your fav chocolate chips (dairy free if desired, like these)

This chocolate zucchini banana bread is easily dairy free and a great way to sneak in extra veggies for kids. No one can tell there’s a full zucchini in there!

swirling chocolate zucchini banana bread batter in a loaf pan

Can I use a different flour?

Unfortunately, no, I would not recommend substituting the flour in this chocolate zucchini banana bread as the ratios would be much different.

Make it vegan

I think this bread would work out well using a flax egg instead of a regular egg! Then be sure to use dairy free chocolate chips as well.

chocolate zucchini banana bread batter in a loaf pan topped with chocolate chips

How to get that “marbled” look

The best part about this chocolate zucchini banana bread is the two incredible flavors swirled together. How gorgeous?! Creating marbled bread or muffins can seem intimidating but we have a couple of tips for “marbling” the bread to perfection:

  1. Once you’ve made your two different flavors of batter, spoon half of the regular batter into a prepared loaf pan, and then top it with half of the chocolate batter
  2. Repeat this with the remaining regular batter and chocolate batter
  3. Swirl the batters together with a knife just a few times – do not overmix! As a chronic over-mixer (I get excited) trust me when I say less is more when it comes to swirling. A slight swirl will create that beautiful marbled look once it’s all baked
  4. Hint: check the photos + full video below to see the marbling in action!

marbled chocolate zucchini banana bread in a loaf pan

Don’t forget these tips when baking with zucchini

  • Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
  • Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
  • Measure the shreds before you squeeze the moisture out.
  • Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.

chocolate zucchini banana bread with two slices cut out on a wire rack

How to store chocolate zucchini banana bread

If it’s not too humid in your home, then we suggest storing this bread on the counter or at room temperature. Make sure it’s nicely wrapped with foil. The bread should get sweeter as the days go on! If it’s humid in your house, store the bread in the fridge for up to 1 week.

Freeze it for later

You can also freeze the whole loaf as is or you can slice it and freeze the individual slices! Just make sure that it’s tightly wrapped in plastic and then foil. To reheat, simply place a slice in the microwave or set it out until completely thawed.

slice of chocolate zucchini banana bread with a bite taken out on a plate

More zucchini recipes you’ll love

Get all of our delicious zucchini recipes here!

I hope you love this marbled chocolate zucchini banana bread as much as we did.  It’s the perfect way to sneak in some extra veggies, and makes the best breakfast, brunch, snack, or healthy treat. See you back here tomorrow for the final recipe featuring zucchini! xo.

Healthy Marbled Chocolate Zucchini Banana Bread

4.94 from 16 votes
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chocolate zucchini banana bread in a loaf pan
Course Bread, Breakfast, Dairy Free, Snack
Cuisine American
Keyword chocolate zucchini banana bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serves 12
Healthy marbled chocolate zucchini banana bread naturally sweetened with bananas and pure maple syrup for a delicious breakfast, brunch or snack! This gorgeous loaf is swirled to perfection with a double chocolate layer, and is the perfect combination of your favorite zucchini and banana bread.

Ingredients

  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/4 cup mashed ripe bananas (about 2 medium ripe bananas)
  • 1/3 cup pure maple syrup (or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup shredded zucchini that’s been squeezed of ALL excess moisture with a paper towel
  • 2 tablespoons melted and cooled coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon unsweetened almond milk
  • ¼ chocolate chips, plus 2 tablespoons

Instructions

  1. Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.
  3. In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. (We’ll be adding the coconut oil later.)
  4. Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.
  5. Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in the cocoa powder, almond milk and ¼ cup chocolate chips into one of the batters, mixing until just combined.

  6. Spoon half of the regular batter into prepared loaf pan, then top with half of the chocolate batter. Repeat with remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times (do not overdo this or the batters will start to come together and look crazy). Sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour or until a tester comes out clean or with just a few crumbs attached.

  7. Cool in the pan on a wire rack for at least 10 minutes, then remove from the pan and place on the wire rack to cool completely.

Recipe Notes

To make vegan: I think this bread would work out well using a flax egg instead of a regular egg! Then be sure to use dairy free chocolate chips as well.

To store: If it’s not too humid in your home, then we suggest storing this bread on the counter at room temperature nicely wrapped with foil. If it’s humid, store the bread in the fridge for up to 1 week.

To freeze: you can choose to freeze the loaf as is or you can slice it and freeze the individual slices. Just make sure that it’s tightly wrapped in plastic and then foil. To reheat, simply place a slice in the microwave or set it out until completely thawed.

Nutrition
Servings: 12 slices
Serving size: 1 slice (based on 12)
Calories: 167kcal
Fat: 5.3g
Saturated fat: 3.5g
Carbohydrates: 29.5g
Fiber: 3.7g
Sugar: 13.3g
Protein: 2.8g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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