Make Ahead

Double Chocolate Banana Zucchini Bread

by:
August 18, 2015
1
1 Ratings
Double Chocolate Banana Zucchini Bread
Photo by www.healthline.com
  • Serves 14
Author Notes

Lower in added sugars than many traditional zucchini breads, this recipe incorporates unsweetened cocoa, which has many health-boosting flavonoids, and whole-wheat flour.

To make it even healthier, swap out the coconut oil for canola or olive oil for less saturated fat, something the American Diabetes Association recommends limiting. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/diabetic-friendly-double-chocolate-banana-zucchini-bread —Healthline

What You'll Need
Ingredients
  • 1 1/4 cups whole-wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil, room temperature OR olive oil
  • 1/2 cup sugar, Swerve, or prefered sweetner
  • 2 large eggs
  • 1 cup mashed ripe banana (from 2-3 bananas)
  • 1/4 cup applesauce
  • 1/2 cup plain, low-fat or non-fat Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semisweet mini chocolate chips
  • 1 cup grated zucchini
Directions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9 x 5 x 3-inch loaf pan and set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Mix until there are no clumps of cocoa powder.
  4. In a large bowl, beat the oil and sugar for 2-3 minutes. The mixture will resemble wet sand.
  5. Add the eggs into the sugar and oil mixture, one at a time. Beat each egg until it is incorporated into the mixture.
  6. Add the dry ingredients to the egg mixture and beat until just combined. Now add in the banana, yogurt, applesauce, and vanilla, and beat until combined.
  7. Gently fold in the chocolate chips and grated zucchini. Do not over mix.
  8. Pour the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
  9. Slice into 14 pieces for portion control.
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1 Review

BeachMom
BeachMom May 3, 2020
This recipe was a disaster. I think maybe the amount of flour was incorrect??? I am an experienced baker. I followed the recipe ingredients exactly. It took an extra thirty minutes and even at that the inside was mush. The flavor was wonderful largely due to the Valrohna dark cocoa that was used!

Please review your recipe! Was it supposed to be 2 cups of flour?? That would make more sense. Also I took the excess moisture from the grated zucchini by wringing in a tea towel so excess moisture was not from zucchini or banana.