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.
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!
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.
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:
- 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
- Repeat this with the remaining regular batter and chocolate batter
- 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
- Hint: check the photos + full video below to see the marbling in action!
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.
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.
More zucchini recipes you’ll love
- Healthy Double Chocolate Zucchini Muffins
- Summer Garden Crustless Zucchini Pie
- Peanut Butter Zucchini Bread Baked Oatmeal
- Zucchini Mac and Cheese
- The Best Zucchini Brownies You’ll Ever Eat
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
- 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
Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper.
In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.
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.)
Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.
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.
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.
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.
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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats