One bowl and 15 minutes, that’s all it takes.
Death by Chocolate cake is the first thing that comes to mind when I think about this dense chocolatey zucchini banana bread.
It’s by far our favorite one.
Intensely chocolaty…with chocolate in the batter and more chocolate in the form of chocolate chunks, and plenty of them. Soft gooey puddles of chocolate throughout, a tender crumb and so perfectly soft yet firm enough to slice effortlessly.
There’s just something about homemade banana bread that I find irresistible, add chocolate to the equation and you’ve got yourself the perfect breakfast, tea or dessert loaf.
About the ingredients, when it comes to cocoa, I like to get the best quality I can get my hands on. It’s worth the extra money.
The yoghurt may come as a surprise but it is perfect to balance out the intense chocolate flavor.
- 1 1/2 c. grated zucchini
- 1 cup bananas mashed, about 2 large
- 2 eggs
- 1/4 cup melted coconut oil
- 1/2 c coconut sugar
- 1/3 cup regular plain yoghurt
- 2 tsp. vanilla
- 1 1/2 c all purpose flour
- Pinch of salt
- 1/2 c cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup chopped dark chocolate or chips
Pre heat the oven to 180C/350F. Line a buttered loaf tin 22cm/9″ with parchment paper.
Start by grating the zucchini with a medium grater onto a kitchen towel. Bring the corners of the towel together and squeeze out all the moisture. Set aside.
In a large bowl mash the bananas with a fork, add the eggs, coconut oil, sugar, vanilla and yogurt. Beat together until well combined.
In a separate bowl combine the flour, salt, cocoa, baking powder and baking soda. Stir thru the grated zucchini and toss it around so all the zucchini threads are separated and no lumps remain. Now the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.
Chop the chocolate leaving some chunks, mix into the batter. Alternatively add the chocolate chips.
Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.
Bake for about 55-60 minutes, insert wooden skewer to check, if it comes out dry it’s done.
Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.
This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.
Spread with some extra Nutella…for a full chocolate explosion 🙂