Chocolate Zucchini Banana Bread
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
162 kcal
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Cuisine
American, International
Chocolate Zucchini Banana Bread
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This super fudgy chocolate zucchini banana bread is healthy, naturally sweetened with maple syrup, and made with both oat flour and whole wheat flour. It's easy to make, kid-friendly, and tastes like a fudgy brownie!
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Ingredients
- 3 medium brown + spotty bananas spotty bananas, about 1 + ¼ cups
- 2 large eggs
- ½ cup non-fat plain Greek yogurt I used Chobani 0%
- ⅓ cup coconut oil melted
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- ⅔ cup homemade oat flour
- ⅔ cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup shredded zucchini about 1 medium, squeezed
- ½ cup chocolate chips
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Instructions
- Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
- Remove the non-stem end from the zucchini and grate using a box grater or food processor. Then, squeeze the water out with a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands and pat dry with a paper towel. Set to the side.
- In a large mixing bowl, whisk the eggs together then combine with mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.
- Fold in oat flour, white whole wheat flour, cocoa powder, and baking soda until completely combined.
- Hand fold in the shredded & squeeze zucchini and chocolate chips.
- Pour batter into the greased bread tin and sprinkle extra chocolate chips on top.
- Bake for 50 – 55 minutes, or until a toothpick comes out clean.
- Let it cool completely before slicing and enjoying!
Notes
- HOMEMADE OAT FLOUR: make your own oat flour by blending rolled oats on HIGH for 20 seconds to 1 minute, until flour-like consistency.
- Flour: Can substitute white whole wheat flour with regular whole wheat flour or all-purpose flour.
- Remove excess liquid from the zucchini: This is my #1 tip. Be sure to squeeze excess moisture from the shredded zucchini to prevent a soggy loaf.
- Don’t over-mix the batter: To ensure your chocolate banana bread is light and fluffy, gently fold your dry ingredients and wet ingredients with a spatula or wooden spoon. Overmixing your batter is a big no-no.
- Making Muffins:
- TO STORE: Simply store this banana bread at room temperature for up to 3 days by covering the pan in foil or plastic wrap. It can also be stored in the refrigerator for up to 5 days!
- FREEZING: You can freeze chocolate banana bread by allowing it to cool to room temperature, then place individual slices in freezer-safe bags and freeze them for up to 3 months. When ready to enjoy, let it thaw overnight in the fridge or microwave them for 30 – 60 seconds until warm.
- Line a muffin tin with 12 paper or silicone liners.
- Prepare batter the same way as instructed.
- Evenly divide the batter into each muffin liner.
- Bake at 350°F for 22 – 28 minutes, or until the toothpick comes out clean.
- Let cool for 5 – 10 minutes before enjoying!
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
110mg
(5%)
Potassium
245mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
85IU
(2%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 110mg | 5% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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