Chocolate Banana Zucchini Loaf

This chocolate banana zucchini loaf is destined for the extra large zucchini in your garden and the overripe bananas on your counter – I know you have them! Not only is this recipe irresistibly chocolatey and loaded with fibre from the bananas and zucchini, but it is also such a sturdy, versatile recipe that it can be baked up as a loaf or as muffins depending on what works best for – how cool is that! The baking method is the only thing that has to be changed with this recipe to yield muffins instead of a loaf, and you’ll see a note down below in the cooking instructions on how to execute. The recipe below is for two full sized loaves. Alternatively, it could make 1 loaf and a dozen muffins or about 2 dozen muffins. A third option would be to directly cut the recipe ingredients in half and just make 1 loaf – the choice is yours!

The Recipe

• 1 cup butter, room temperature
• 1.5 cups white sugar
• 3 whole bananas, overripe and mashed
• 3 cups shredded zucchini
• 4 eggs
• 2/3 cup cocoa powder
• 2.5 cups all purpose flour
• 2 tsp salt
• 2 tsp baking soda
• 1 cup chocolate chips

The Instructions

The first step for the recipe is to decide what you are making! The recipe below will give you instructions for 2 full sized loaves but alternative notes can be found down in the recipe card incase you want to make muffins.

1. Start by grabbing all of your needed ingredients and set aside. Preheat the oven to 350 degrees C and grab 2 non stick loaf pans.
2. Start by shredding the zucchini, I like to use a mandolin shredded with a container attachment to catch it all. Once shredded, press with a paper towel to remove as much of the moisture as you can but don’t worry too much about this, pressing for 30 seconds or so should do the trick!
3. In a large mixing bowl, add the room temperature butter, the white sugar, the bananas and the eggs. Mix thoroughly on medium speed until well combined.
4. Next, sift the cocoa powder in to the wet mixture and again mix until well combined.
5. Finally, fold in the shredded zucchini and give one last good mix before we add in the dry ingredients.
6. Combine the flour, salt and baking soda in a separate bowl and then gradually add to the wet mixture and continue to mix until combined and smooth.
7. Once the batter is looking smooth and delicious, add in the chocolate chips or chunks, whatever you are using, and give it one final mix by hand to combine. You want every bite to have chocolate!
8. Time to transfer in to your baking tins. Spray your loaf pan with anon stick cooking oil of your choice and then separate the batter equally between both loaf pans.
9. If you are making muffins, you can distribute the batter evenly between 24 muffin tins.
10. Bake the loaf for about 50-55 minutes and the muffins for about 22-26 minutes. I always recommend a toothpick test when your baking time is up, if it comes out clean it is done!
11. Let the loaf or the muffins cool completely before removing from the tins. These will keep on the counter for 3-4 days or in the fridge for a week!

Storage Options

You know I love a freezer friendly option! This chocolate banana zucchini loaf will keep fresh on the counter for about 4 days or in the fridge for a week. This recipe freezes really well and you can asboutely wrap up one of the loaves after it has cooled completely and stick it in the freezer for up to a few moths. When you are ready to enjoy it, remove it and let it come to room temperature on its own to thaw.

Print Pin

Chocolate Banana Zucchini Loaf

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 2 loaves

Ingredients

• 1 cup unsalted butter room temperature
• 1.5 cups white sugar
• 3 whole bananas overripe and mashed
• 3 cups shredded zucchini
• 4 eggs
• 2/3 cup cocoa powder
• 2.5 cups all purpose flour
• 2 tsp salt
• 2 tsp baking soda
• 1 cup chocolate chips

Instructions

• Start by grabbing all of your needed ingredients and set aside. Preheat the oven to 350 degrees C and grab 2 non stick loaf pans.
• Start by shredding the zucchini, I like to use a mandolin shredded with a container attachment to catch it all. Once shredded, press with a paper towel to remove as much of the moisture as you can but don’t worry too much about this, pressing for 30 seconds or so should do the trick!
• In a large mixing bowl, add the room temperature butter, the white sugar, the bananas and the eggs. Mix thoroughly on medium speed until well combined.
• Next, sift the cocoa powder in to the wet mixture and again mix until well combined.
• Finally, fold in the shredded zucchini and give one last good mix before we add in the dry ingredients.
• Combine the flour, salt and baking soda in a separate bowl and then gradually add to the wet mixture and continue to mix until combined and smooth.
• Once the batter is looking smooth and delicious, add in the chocolate chips or chunks, whatever you are using, and give it one final mix by hand to combine. You want every bite to have chocolate!
• Time to transfer in to your baking tins. Spray your loaf pan with anon stick cooking oil of your choice and then separate the batter equally between both loaf pans.
• If you are making muffins, you can distribute the batter evenly between 24 muffin tins.
• Bake the loaf for about 50-55 minutes and the muffins for about 22-26 minutes. I always recommend a toothpick test when your baking time is up, if it comes out clean it is done!
• Let the loaf or the muffins cool completely before removing from the tins. These will keep on the counter for 3-4 days or in the fridge for a week!

I Hope you love this chocolate banana zucchini loaf just as much as I do! If you do end up giving this recipe a try, make sure you share it online and tag me on instagram, I love to see what you come up with!