Chocolate Banana Zucchini Bread
Yields: 1 loaf
Active time: 15 minutes
Total time: 1 hour 30 minutes
50 minutes
Medium
Ingredients
- 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
- CHOCOLATE BASE:
- 1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
- 1 tbsp milk
Directions
- 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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