Print

Best Freezer-Friendly Chocolate Zucchini Banana Bread

freezer-friendly chocolate zucchini banana bread - featured image
Print Recipe

This moist, chocolatey quick bread combines garden zucchini and ripe bananas for a tender, flavorful loaf that freezes beautifully. Perfect for using up summer produce and having ready-to-go breakfast or snacks on hand.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (about 225g) mashed ripe banana (2 large or 3 medium bananas)
  • 1 cup (about 150g) grated zucchini
  • ½ cup (120ml) vegetable oil
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well.
  2. Grate zucchini on the large holes of a box grater to get 1 cup loosely packed. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, mash bananas with a fork until mostly smooth (a few lumps are fine). You should have about 1 cup.
  4. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon for 15-20 seconds until evenly combined.
  5. In the same bowl used for bananas, whisk together mashed banana, grated zucchini, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips, reserving a handful to sprinkle on top if desired.
  8. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake for 55-65 minutes, starting to check at 50 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15-20 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely (about 1 hour) before slicing.

Notes

Don’t squeeze the moisture from the zucchini—it keeps the bread tender. For best results, use room temperature eggs. If the top browns too quickly, tent with foil. The bread gets more moist on day two. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and dairy-free chocolate chips.

Nutrition

Keywords: chocolate zucchini bread, banana bread, freezer-friendly, zucchini recipe, quick bread, chocolate banana bread, garden zucchini recipe

Find it online: https://grubella.com/best-freezer-friendly-chocolate-zucchini-banana-bread/