Ever since I became vegan, banana bread has become a staple for me! I like to bake a big loaf on Sunday evenings so I have banana bread throughout the week to take to work. Well, if I don't eat it all on Sunday evening that is. I came up with this chocolate zucchini banana bread recipe as a perfect way to get in some greens but also enjoy a little treat.
ZUCCHINI?? You might be thinking. Trust me, you don't taste it at all. And it makes the banana bread really moist and juicy. My boyfriend tried it and I just told him that I had made a chocolate banana bread this time instead of normal banana bread. And he couldn't tell.
Making Chocolate Zucchini Banana Bread is Easy
Making this chocolate zucchini banana bread is super easy! The most difficult part is probably peeling the zucchini so you don't get green spots in your chocolate-y banana bread.
Of course, you can grate your zucchini with a grater, but I just like to cut it into big chunks and throw it into my blender. Then I pulse it a few times so that it is fine and there are no big pieces left. You can also use a smoothie mixer if you don't have a high-speed blender and it'll work just fine.
What I love most about this chocolate zucchini banana bread recipe is that you only need one bowl. This means less dishes to clean! Start by mashing the bananas in a big bowl with a fork. Once the bananas are mashed and there are no big chunks left (a few small chunks are okay), you can add all of the wet ingredients and mix well. Then you only need to add the dry ingredients and stir to combine.
Make More Than You Thing You'll Eat
If I can give you one tip for making this recipe, it would be to make more than you think you'll eat! I'm always surprised by how fast I can finish a loaf of banana bread. So go ahead and double the recipe!
I've found that you don't have to be super precise with the measurements. Especially with bananas, it is difficult to get exactly 350 g because every banana is different. But don't worry, just try to get roughly the given amounts and you'll be fine.
How to Customize This Chocolate Zucchini Banana Bread Recipe
Before I bake the chocolate zucchini banana bread, I like to top it with one sliced banana as you can see on the picture below. I think it looks super pretty. Also, the banana caramelizes in the oven so it's a nice surprise on top.
This time, I also added some chocolate pieces on top that melted beautifully. If you want to go for a healthier (even more healthy!) alternative, you can use cacao nibs or nuts. I have tried walnuts and pecans and they both go really well!
Chocolate Zucchini Banana Bread
– ~350 g ripe bananas (4 medium bananas)
– ~150 g zucchini
– 100 ml plant-based milk
– 30 g coconut oil (4 tbsp liquid coconut oil)
– 20 g agave syrup
– 100 g oats
– 240 g flour
– 10 g baking powder
– 25 g cocoa powder (6 heaping tbsp)
– 50 g chocolate
- Preheat your oven to 160°C/320°F.
- Peel the zucchini. Cut into chunks and blend in a blender until no chunks are left. Alternatively, grate finely.
- Mash the ripe bananas in a big mixing bowl using a fork. Make sure there are no big lumps left, small lumps are fine.
- Add the grated zucchini, plant-based milk, liquid coconut oil and agave syrup and mix well to combine.
- Add the remaining dry ingredients and stir until evenly incorporated.
- Line a loaf pan with parchment paper to prevent the bread from sticking to the pan. Bake the chocolate banana bread in the oven for approximately 50 minutes.
- Let cool slightly before you remove it from the pan. Serve warm or store in a dry place for a couple of days.
Instead of chocolate, you can add cacao nibs and nuts (walnuts, pecans) for some extra crunch.
Make sure to use liquid oil. If your coconut oil is solid, pop it in the microwave for a minute to melt it. It won’t work if you use solid coconut oil. Trust me, I’ve been there…