Chocolate Zucchini Banana Bread Recipe (2024)

Home » » Chocolate Zucchini Banana Bread

Jump to Recipe

by Haley//September 6, 2015 (updated April 16, 2021)

This post may contain affiliate sales links. Please see my privacy policy for details.

Chocolate zucchini banana bread is dense and moist. Filled with chocolate chips, it’s the perfect bread to eat any time of day!

Chocolate Zucchini Banana Bread Recipe (1)

Could’ve had a V8! Not so fast, try this chocolate zucchini banana bread instead. Yep, that’s right. This bread delivers a serving of fruit and vegetables, not to mention a way to satisfy your sweet tooth.

My sister shared this recipe with me and I am glad she did. This bread is so good. It’s basically like having dessert for breakfast. Between the banana flavor and the chocolate chips, your sweet tooth will be satisfied.

Chocolate Zucchini Banana Bread Recipe (2)

Why this recipe works: The zucchini’s high water content combined with the softness of the banana makes incredibly moist and dense texture. Even with those ingredients, there is still a tender crumb with each slice. Each bite has a morsel of melted chocolate. I chose to sprinkle the top of the load with extra chocolate chips to add a pretty finish.

Chocolate Zucchini Banana Bread Recipe (3)
Chocolate Zucchini Banana Bread Recipe (4)

Table of Contents

How to make chocolate zucchini banana bread

The recipe is a quick bread recipe, which means is quick and easy to make! Use two bowls when making this chocolate zucchini banana bread. One bowl is for the dry ingredients and the other bowl is for the wet ingredients.

I prefer using a hand mixer or stand mixer to combine the wet and dry ingredients, but they can also be stirred together by hand. The latter method just requires a little more elbow grease! Transfer the batter to a prepared 9×5 loaf pan and bake at 350 degrees F for 45 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs.

Helpful tips

Whenever baking with ripe bananas be sure they have a brown banana peel. The bananas are riper, softer and sweeter at this stage. This provides natural sugars to the chocolate banana zucchini bread. To make sure the bread is soft, pat the zucchini dry. If there is too much moisture in the bread then it will turn out mushy and dense.

As far as the chocolate goes, use whatever chocolate chips you have on hand (I prefer Ghirardelli) and the cocoa powder must be unsweetened. When stirring the dry and wet ingredients together, avoid over mixing as that will result in a dense loaf too.

Chocolate Zucchini Banana Bread Recipe (5)

Frequently Asked Questions

Can I make chocolate zucchini banana bread into muffins?

Yes. Fill each muffin cup about three-quarters full. Bake at 400 F 18 to 20 minutes.

Can i freeze chocolate zucchini banana bread?

Yes. Let the loaf cool completely, then wrap the loaf in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature.

Why is my bread dense and gummy?

There was probably too much banana added or the zucchini wasn’t patted dry. When in doubt, weigh your ingredients for accurate measuring.

Do you peel zucchini before shredding?

No. Just rinse and dry the zucchini and shred it. Discard the ends.

In my opinion, the best way to get my serving of fruits and vegetables is masked in chocolate. If you agree, then try my chocolate zucchini cake with chocolate buttercream frosting or double chocolate zucchini muffins.

If you want to try zucchini recipes without chocolate, try my zucchini banana bread or zucchini bread muffins! They’re also the perfect recipes for extra zucchini you may have in the kitchen this summer!

Chocolate Zucchini Banana Bread Recipe (6)

This bread is good for dessert, mid-afternoon snack or even breakfast. If you’re on the go in the morning, grab a slice. Need a chocolate fix before bed? Cut yourself a piece and serve it with fresh strawberries and whipped cream. Who said your fruits and veggies couldn’t be served with a healthy dose of chocolate?

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Chocolate Zucchini Banana Bread Recipe (7)

Get the Recipe: Chocolate Zucchini Banana Bread

Yield: 10 servings

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Chocolate zucchini banana bread is dense and moist. Filled with chocolate chips, it’s the perfect bread to eat any time of day!

4.98 (46 ratings)

Print Recipe Rate Recipe Pin Recipe


  • ½ cup (40 g) unsweetened cocoa powder
  • 1 ½ cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup (125 ml) vegetable oil
  • ½ cup (100 g) granulated white sugar
  • ½ cup (110 g) light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, (approximately 300 g or two medium zucchinis, patted dry)
  • ¾ cup mashed ripe bananas, (approximately 175 g or two medium bananas)
  • 1 cup (175 g) chocolate chips


  • Preheat oven to 350° F. Spray a 5×9 loaf pan with non-stick spray, set aside.

  • In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside.

  • In a large mixing bowl, mix together oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Stir until well combined.

  • Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.

  • Remove from oven and let cool completely. Slice and serve.


Store in an airtight container at room temperature for up to 5 days.

Serving: 1slice, Calories: 250kcal, Carbohydrates: 50g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 191mg, Potassium: 259mg, Fiber: 3g, Sugar: 30g, Vitamin A: 108IU, Vitamin C: 6mg, Calcium: 37mg, Iron: 2mg

Author: Haley D Williams

Course: Bread

Cuisine: American

Recipe adapted from Fork vs. Spoon

This recipe also works in mini loaf tins! Split the batter between two small loaf pans and cut the baking time down to 40 to 50 minutes.

Chocolate Zucchini Banana Bread Recipe (8)

Banana Chocolate Summer Recipes Zucchini Recipes

75 comments //Leave a Comment or Review »

« Previous PostEasy Lemon Raspberry Scones

Next Post »Cookie Dough Frosting Cupcakes

Chocolate Zucchini Banana Bread Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Pres. Carey Rath

Last Updated:

Views: 5581

Rating: 4 / 5 (41 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Pres. Carey Rath

Birthday: 1997-03-06

Address: 14955 Ledner Trail, East Rodrickfort, NE 85127-8369

Phone: +18682428114917

Job: National Technology Representative

Hobby: Sand art, Drama, Web surfing, Cycling, Brazilian jiu-jitsu, Leather crafting, Creative writing

Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.