This Double Chocolate Zucchini Banana Breadis made without any butter or oil, but so soft and tender that you’d never be able to tell it’s healthy! Greek yogurt, bananas, and shredded zucchini keepit extramoist, whilea double dose of chocolatemakes ittaste super decadent.
I asked my mom the other day if she eversnuck veggies into my food without telling me, and she said “no” so fastthat I couldn’t help but raise an eyebrow. The right one…the left one doesn’t go up by itself.
But seeing how picky I was and how big on healthy food my mom was, I had a hard time believing that she wouldn’tresort to devious measures to get me to eat my veggies. And then the truth came out…
One Bowl Whole Grain Double Chocolate Zucchini Yogurt Bread
I mean… I don’t really rememberbut I guess it’spossible. I knowI really wanted you to eat fish so one time I told you it was chicken. That didn’t go over too well.
No it didn’t! And thanks, Mom. Thanks a lot. I almost forgot about that one. But that was the one and only time in my life that I ate fish, and I don’t see myself ever trying it again because…
I’m not really a fan of zucchini either, but I can turn a blind eye when chocolate and banana bread is involved.
Double Chocolate Zucchini Bread
Ohhhhh, double chocolate zucchini banana bread… why you gotta go and make me soft towards the squishy squash?! I went so many years without wavering, and just like that, your chocolate-covered waysweakened my resolve.
I’ll never like fish, though. And I haven’t seen anyone put eggplant into baked goods yet, so I’ll probably never come around to that either.But I digress.
The point is, zucchini is kind of a miracle worker in baked goods. It doesn’t affectthe flavour at all, and it adds a tonne of moisture without the need for any extra oil… Bananas and Greek yogurt do the same thing, so combining the three makes for one ridiculously tender loaf that also happens to be pretty low in fat…
Healthy Zucchini Bread [the Best Ever!]
Sorry, lost my train of thought there. I’m writing this while watching the Stanley Cup finals, and the Pens just scored to secure a 2-goal lead.What was I saying??… Oh yeah!
Then there’s the whole double chocolate thing. 1/2 cup of cocoa goes into the batter to give it adeep chocolateflavour, and another 1/2 cup of chocolate chips sweeten the deal. This makes the loafperfect straight from the oven when the chocolate is all melty (
), and just as perfect over the next few days as it gets better and better the waybanana breads tend to do.
Double Chocolate Zucchini Banana Bread
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* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** You can sub this with regular brown sugar. *** I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.
Keywords: banana bread, chocolate, chocolate banana bread, chocolate zucchini banana bread, chocolate zucchini bread, fat-free, Greek yogurt, Greek yogurt banana bread, healthy, quick bread, recipe, zucchini breadLike my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini breadraises a huge question: How on earth is there a vegetable in THIS?! Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful.
Triple Chocolate Zucchini Bread
One reader, Kristin, commented: “I never review recipes, but had to write one for this one. This bread, cake, dessert—whatever you want to call it—is fabulous! Just the right amount of sweet, chocolate, and is perfectly moist. I have made it for different people (just in the last two weeks because I can’t stop thinking about it) and everyone has loved it. I made no substitutions to anything and it was perfect… ★★★★★”
I firmly believe that the biggest baking mistake one could ever make is… not doubling today’s recipe. After 1 slice, you’ll instantly realize you need far more than 1 loaf of this chocolate bliss. With its moist and rich fudge-like crumb, deep chocolate flavor, and melty chocolate chips inside, it’s almost impossible to believe there’s zucchini in the batter.
One reader, Deb, commented: “Wow! I made this today and it is sooo good! Even my guys (who don’t want anything to do with zucchini) LOVED it! No one can believe there is shredded zucchini in it. One mistake I made—I only made one. ★★★★★“ Here’s What You’ll Love About This Chocolate Zucchini Bread
Chocolate Zucchini Bread Recipe
Zucchini is one of my favorite baking ingredients and I have a lot of published recipes using this summer vegetable. My recipes for zucchini bread and zucchini muffins are both incredibly popular with readers, and you’ll find a whopping 3 cups of the nutrition-boosting green shreds in my chocolate zucchini cake, but only if you are looking for it—no one will know if you don’t tell them!
Once you’re convinced, try this zucchini cake with brown butter cream cheese frosting next. For even more inspiration, see all my favorite zucchini recipes—both sweet and savory!
Today’s zucchini bread comes together in just minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan or an 8×4-inch loaf pan like this one or this one. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when makingzucchini fritters, too.
Chocolate And Yogurt Loaf With Zucchini
If you don’t have or don’t want to use coconut oil, a neutral oil such as vegetable oil works instead. Expect a very, very thick batter:
The bread takes about 50 minutes to bake. Begin checking at 45 minutes, though, just in case your oven works extra hard!
While it’s incredibly tempting to slice right into this double chocolate zucchini bread while it’s warm, try to resist. I’ve found that with most baked goods starring zucchini, the flavor is noticeably better once it’s completely cooled. This goes for zucchini oatmeal chocolate chip cookies, too.
Chocolate Zucchini Bread
You can peel the zucchini if you’d like, but I never do. There’s no taste or texture difference. If you’re worried that picky eaters will be suspicious, peeling the zucchini will prevent any trace of green specks sharp eyes might detect.
Slice the bottom end off of the zucchini, hold onto the stem end, and scrape the squash against the shredder side of a box grater like this one until you get to the stem you’re holding. The shredder side is the one with the largest holes.
When I first published this recipe in 2015, I included a step for blotting some moisture out of the zucchini. I don’t find this necessary anymore. In fact, you WANT that extra moisture in every single slice. Just shred the zucchini and add right to the batter.
Mini Chocolate Zucchini Bread Recipe
This double chocolate zucchini bread is moist and fudge-like, and comes together quickly with a couple bowls and a whisk. Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful. See recipe Notes for freezing and doubling instructions.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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