Chocolate Banana Zucchini Bread

Yields: 1 loaf

Active time: 15 minutes

Total time: 1 hour 30 minutes

50 minutes


  • 1 ½ cups all-purpose flour, 190g
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 bananas, mashed (approximately 2 cups), 210g
  • 1 cup shredded zucchini, 100g
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup coconut sugar, 55g
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil
  • 1/2 cup Ghirardelli No Sugar Added Dark Chocolate Chips, 90g
  • 1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
  • 1 tbsp milk


  • Preheat oven to 350 degrees and line a 9x5 loaf pan with parchment paper.
  • In a medium bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda and salt.
  • In another bowl, combine the wet ingredients (sugar, banana, zucchini, egg, vanilla, and apple cider vinegar.
  • Combine the dry ingredients with the wet ingredients. Add the coconut oil and mix until just combined and no flour streaks are present.
  • Fold the chocolate chips into the batter.
  • Divide batter evenly into 2 bowls.
  • In one bowl, add the cocoa powder and milk of choice, mixing until just combined.
  • Spoon the plain and chocolate batter alternately into the loaf pan. Use thin spatula or knife to gently swirl the batter for a marbled texture.
  • Bake for 40-50 minutes, until a tester comes out clean.
  • Remove from oven and cool in pan for at least 15 minutes before removing from pan.

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