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Chocolate Chunk Zucchini Banana Bread

Chocolate Chunk Zucchini Banana Bread

Chelsea Colbath
A dense, moist, lightly sweetened banana bread studded with zucchini and dark chocolate.
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5 minutes
TOTAL TIME: 45 minutes
Servings 8

Ingredients
  

  • 1 small-medium zucchini
  • 2 large very ripe bananas*
  • 1 egg
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup white whole wheat flour**
  • 1/2 cup almond meal**
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup chopped dark chocolate divided

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper (for easy clean-up) or grease with non-stick spray.
  • 2. Shred the zucchini, then use your hands to scoop up the zucchini shreds and squeeze out any excess liquid. I got about 2 Tablespoons of liquid out of mine. Measure out 1 cup of zucchini, tightly packed, and set it aside.
  • 3. Peel bananas and add to a mixing bowl with the egg, oil, syrup, and vanilla. Use a potato masher or fork to mash the bananas into the egg mixture. Add all remaining ingredients, including zucchini and half of the chocolate, and stir to combine.
  • 4. Pour batter into prepared pan, top with remaining chocolate, and bake for 45-50 minutes, or until golden brown and cooked through.
  • 5. Let bread cool in the pan for a few minutes at room temperature, then transfer to a cooling rack to continue cooling. This bread is best when sliced after completely cooled, though a warm, crumbly slice never hurt anyone. Tightly wrap leftovers in plastic wrap (or store in an airtight container) and keep at room temperature for up to 3 days.

Notes

*Make sure your bananas are very ripe (i.e. covered in brown spots, or even starting to blacken). Bananas that are still green at the ends will not be sweet or soft enough for this recipe. If your bananas are very small, you can use 3 instead of 2.
**White whole wheat flour has the same nutritional profile as regular whole wheat, but a more mild flavor. Feel free to use regular whole wheat, all-purpose, or a combination of the two instead. If you don't have almond meal in your pantry (I buy mine at Trader Joe's), use another 1/2 cup of white whole wheat flour to replace it.
Adapted from my Whole Wheat Banana Bread