Two overripe bananas + one lonely zucchini + a little kitchen magic = CHOCOLATE SWIRLED ZUCCHINI BANANA BREAD.
It’s like banana bread meets zucchini bread meets chocolate cake (with a crown of melty chocolate chips on top!!) and I am so very here for it.
The best part? It’s mixed together by hand in just a few minutes, made with simple wholesome ingredients like whole wheat flour, maple syrup, and olive oil, and somehow keeps tasting better each day after you’ve baked it.
Let’s get baking!
how to make zucchini banana bread
First, you’ll shred a zucchini and squeeze out as much liquid from it as you can, to ensure this loaf stays moist, but not soggy.
Then, a super simple banana bread batter gets mixed together, zucchini is folded in, and you’ll scoop out half of the batter into a separate bowl.
One bowl will get a little extra flour mixed in, and the other will get cocoa powder; these then get layered into a loaf pan, topped with a heap of chocolate chips, and baked until suuuuper moist and fluffy.
Then, all that’s left to do is let it cool, cut a slice, and dive headfirst into chocolate banana zucchini bliss.
I’ve been loving this loaf as an afternoon snack lately, but wouldn’t say no to a slice warmed up in a pan and topped with a generous spoonful of peanut butter or crumbled up on top of yogurt for breakfast.
However you choose to enjoy it, I think you’re going to LOVE this chocolate swirled zucchini banana bread! If you try it out, be sure to let me know what you think by leaving a comment below or taking a picture and sharing it with me on Instagram!
Chocolate Swirled Zucchini Banana Bread
Ingredients
- 1 medium zucchini
- 2 large overripe bananas very brown/spotty
- 1 large egg
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/4 cups white whole wheat flour divided
- 1/4 cup cocoa powder
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with a drizzle of olive oil, or line with parchment paper.
- Shred the zucchini on a box grater, then scoop up the zucchini (either just between your palms or in a clean dish towel) and squeeze over the sink to drain out excess moisture. Be sure to really squeeze it well, as excess moisture can make this loaf too soft in the middle! Set zucchini aside.
- Peel bananas and place in a mixing bowl with egg, maple syrup, olive oil, cinnamon, baking soda, baking powder, and salt. Use a potato masher or a fork to thoroughly mash the banana and combine all ingredients in the bowl.
- Add 1 cup of flour and the shredded zucchini to the bowl and stir just to combine, then scoop out half of the batter into a separate bowl.
- Add the remaining 1/4 cup of flour to one of the bowls, and the cocoa powder to the other. Stir each to combine.
- Pour half of the plain batter into the bottom of your loaf pan, then top with half of the chocolate batter, the remaining half of the plain batter, and the remaining half of the chocolate batter. Use a knife to gently swirl them together, then top with chocolate chips.
- Bake for 45-50 minutes, or until cooked through. Let cool in the pan for 15 minutes before inverting onto a wire rack and cooling completely. Serve warm, or store extras in an airtight container at room temperature for 3-4 days.