Zucchini is kind of a miracle worker in baked goods. It doesn’t affect the flavor at all, and it adds a tonne of moisture without the need for any extra oil or butter. Bananas and Greek yogurt do the same thing, so combining the three makes for one ridiculously tender loaf that also happens to be pretty low in fat. Then there’s the whole double chocolate thing with this Double Chocolate Zucchini Banana Bread. Cocoa powder goes into the batter to give it a deep chocolate flavor, while chocolate chips sweeten the deal. This makes the loaf perfect straight from the oven when the chocolate is all melted (just wait a handful of minutes so that it’s not -molten-).
- 2 Mashed Banana’s
- 1 Zucchini (Finely Grated)
- 2 Tbsp of Greek Yogurt
- 2 Tsp of Vanilla Essence
- 100g of Brown Sugar
- 50g Crushed Walnuts
- 150g of Whole Wheat Flour or Gluten Free Flour
- 1 1/2 Tsp of Baking Powder
- 1/2 Tsp of Salt
- 1 Egg
- 2 Tbsp of Cocoa Powder
- 85g of Chocolate Chips
- Spread the grated zucchini on a clean kitchen towel and let it sit 15 minutes.
- After 10 minutes ring up the towel and squeeze out any excess water from the zucchini.
- Preheat the oven to 180 C and grease a loaf tin and line with parchment paper.
- In a mixing bowl, stir to combine the brown sugar, Greek yogurt, cocoa powder, walnuts eggs, vanilla and mashed banana until smooth. Stir in the flour, baking soda and salt until just combined.
- Stir in the shredded zucchini and chocolate chips. Pour the batter into the prepared loaf pan and sprinkle with a few more chocolate chips if desired.
- Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
- Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
- Remove the loaf from oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely.