It’s day 6 of Zucchini Week and I am HERE. FOR. IT.
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:
- whole wheat pastry flour (or white whole wheat flour)
- bananas
- zucchini
- maple syrup
- an egg
- coconut oil
- cocoa powder (we love this brand!)
- a dash of almond milk (or any milk)
- 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!
Tips for getting the “marbled” look:
The best part about this chocolate zucchini banana bread is the two incredible flavors swirled together. How gorgeous?! Creating a 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 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!
How to store this 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.
How to freeze chocolate zucchini banana bread: 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.
More zucchini recipes you’ll love:
Healthy Double Chocolate Zucchini Muffins
Summer Garden Crustless Zucchini Pie
Peanut Butter Zucchini Bread Baked Oatmeal
The Best Zucchini Brownies You’ll Ever Eat
I love enjoying this bread with almond butter and a sprinkle of sea salt on top. It’s delicious warm or toasted up too!
See how to make the chocolate zucchini banana bread:
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
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
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Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper.
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In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.
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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.)
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Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.
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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.
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Spoon half of the regular batter into prepared loaf pan, the 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.
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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
How to store this chocolate zucchini banana bread: 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.
How to freeze chocolate zucchini banana bread: 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
14 comments
Tried it and it tastes good, but kind of mushy/undone at the bottom despite being fine everywhere else. wonder if adding some baking powder would’ve done the trick/if anyone else had that issue
Just made this and the whole family loves it! Hopefully it’s not all gone by tonight. 😉
Amazing! Sounds like you’ll have to make a second loaf next time 🙂
Yum!
Hello, I am from Brazil and would like to know how can I replace the maple syrup? I don’t find it easily, can I substitute for honey?
Thanks
Andrea
Hi Andrea! Yes, honey is a great option to try!
This bread is delicious! Not a zucchini bread, not a banana bread, but more a chocolate lovers dream! So moist and chocolaty tasting. I loved. thanks Monique. Another winner!
Absolutely! So happy you loved this – one of my favs from zucchini season.
Hi, could I use oat flour instead of regular flour – for gluten free?
Thanks!
I haven’t tried it so I’m not certain. If you want to make this gluten free, I actually might recommend chickpea flour.
Hello, I am from Peru and made this recipe twice. The flavour and moisture of this bread is absolutely outstanding, The only problem I have is that the 2 times I made it, the cooking time was much more than 50 minutes, it was at least 1.5 hours and even after this time I’m not sure the cake was completely cooked but I took it out of the oven because the crust was already too dark (just about to burn). I also noticed how during cooling the volume decreased a lot, so in the end I had a very flat bread and a bit burnt on the outsides.
I used the only type of whole wheat flour we have in Peru and followed the procedure carefully. The only change I made was to switch the maple syrup to sugar free syrup Because my dad has diabetes, Could this change explain why I have the cooking issue? or what could I do to fix this please?
thanks a lot!!
Hi! Are you using whole wheat pastry flour or whole wheat flour? Are you measuring out the ingredients as written? The cooking issue could either be that you are not squeezing enough moisture out of the zucchini or that sugar free syrup is not working well for baking. I’m also not sure what type of whole wheat flour Peru has but it may be different than traditional whole wheat flours. I would suggest adding 1/4 cup more flour the next time you bake it and making sure your baking soda is fresh.