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One-Bowl Chocolate Zucchini Banana Bread: Easy & Moist

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This one-bowl chocolate zucchini banana bread is incredibly moist and fudgy, with a deep chocolate flavor and hidden zucchini that adds moisture without any vegetable taste. It’s easy to make, uses simple pantry ingredients, and is perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (from about 1 medium zucchini), gently squeezed
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides for easy removal.
  2. Wash zucchini, trim ends, and shred using a box grater or food processor. Gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a large mixing bowl, mash bananas with a fork or potato masher until mostly smooth with a few small lumps.
  4. Add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  5. Add flour, cocoa powder, baking soda, and salt to the wet ingredients. Fold gently with a rubber spatula or wooden spoon until just combined. Do not over-mix.
  6. Fold in the squeezed zucchini and most of the chocolate chips (reserve about 2 tablespoons for topping). Ensure even distribution.
  7. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing gently.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If top browns too quickly, tent with foil after 45 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1 to 2 hours).

Notes

For best results, use very ripe bananas and do not over-mix the batter. A gentle squeeze on the zucchini is enough; do not wring dry. Let the bread cool completely before slicing to prevent crumbling. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: chocolate zucchini banana bread, one bowl, moist, easy, quick bread, zucchini bread, banana bread, chocolate chip

Find it online: https://forkifyfun.com/one-bowl-chocolate-zucchini-banana-bread-easy-and-moist/