One Bowl Vegan Chocolate Zucchini Banana Bread is a super moist, 100% whole grain treat packed with chocolate goodness! Great for breakfast or dessert. Readers adore this 5-star recipe: "I have baked many vegan breads and this is the best texture I have ever eaten!"
I made three loaves of this before I was happy enough to share the recipe. I won't be grating another zucchini for a hot minute, I'll tell ya that! A twist on my incredible Vegan Banana Bread, you're going to be obsessed.
This epic loaf is double chocolatey (hi, cocoa powder and chocolate chips), perfectly sweet, super moist from the banana and coconut oil, and crazy satisfying. Don't miss all my Healthy Banana Recipes!
Ingredients
- Whole wheat pastry flour: For extra fluff! I love using this flour in quick breads because it gives you the 100% whole grain benefit including fiber, antioxidants, and energizing vitamins without the super "wheaty" taste of whole grain flour. White whole wheat flour also works.
- Bananas: Extra ripe bananas for lots of banana loaf flavor.
- Zucchini: Plenty of unpeeled zucchini for moisture and veggies.
- Cocoa powder: Extra chocolate flavor. I used the unsweetened baking kind, but I've also tested these with raw cacao powder and they were delish.
- Sugar: I tested this with ½ cup sugar and I didn't find it sweet enough, even without having a huge sweet tooth. I thought ¾ cup was perfect!
- Coconut oil: Adds flavor, moisture and richness.
- Vanilla extract: To enhance the chocolate flavor ever more.
- Salt: Key for flavor and helps bring out the sweetness.
- Baking soda: For proper rising.
- Chocolate chips: For double chocolate goodness!
How to make chocolate zucchini banana bread
- Make a flax egg. Add wet ingredients--banana, oil, sugar, and vanilla.
- Add dry ingredients--whole wheat pastry flour, cocoa powder, baking soda, and salt.
- Stir to combine. Fold in chocolate chips.
- Pour into greased loaf pan and BAKE!
Expert tips
- Use very overripe bananas, like talking mega brown and spotty. We need that sweetness to counteract the bitterness in the cocoa.
- Use whole wheat pastry flour for fluffiness and extra fiber. You can also use all purpose flour, all purpose gluten-free flour, or check out this Almond Flour Chocolate Banana Bread.
- Go double chocolate! We’re using both cocoa powder and chocolate chips. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate even more.
- Add zucchini for moisture. No need to squeeze out the liquid!
- Don't reduce the sugar! Cocoa powder is bitter, which is why this recipe calls for more sugar than my other breads.
Why is my banana bread gummy?
Be sure not to over-mix to retain a nice light texture. Overworking the gluten can make it gummy!
How to store
The best place to store the bread is on the countertop in an air-tight container for up to four days. If you still have some left, you can store in the fridge for up to a week and microwave before serving.
To freeze, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
More banana bread recipes to love
- Gluten Free Banana Bread
- Blueberry Banana Bread
- Vegan Chocolate Chunk Banana Bread
- Almond Flour Chocolate Banana Bread
- Chai-Spiced Carrot Banana Bread with Cream Cheese Icing
- Healthy Pumpkin Gingerbread with Maple Glaze
Who else has mad love for baking?! LOVE YOU AND LOVE THIS LOVELY LOAF.
Print
One Bowl Vegan Chocolate Zucchini Banana Bread
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
One Bowl Vegan Chocolate Zucchini Banana Bread is a super moist, 100% whole grain treat packed with chocolate goodness! Great for breakfast or dessert. Readers adore this recipe: " I have baked many vegan breads and this is the best texture I have ever eaten!"
Ingredients
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup very overripe mashed banana (about 3 small bananas)
- ¼ cup coconut oil, melted (can sub avocado or canola oil)
- ¾ cup organic cane sugar
- 1 cup grated zucchini, packed (don't squeeze water out)
- 1 tsp vanilla extract
- 1 ¼ cups whole wheat pastry flour (can sub all purpose)
- ⅓ cup cocoa powder
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a 9x5in loaf pan with cooking spray.
- Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes.
- To the same bowl, add banana, melted coconut oil, sugar, vanilla and zucchini. Stir to combine.
- Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in chocolate chips.
- Pour batter into pan and top with additional chocolate chips if desired. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Cool for at least 20 minutes on a wire rack before slicing. Store cooled bread in an air-tight container on the counter or tightly wrapped in plastic wrap.
Notes
*You can also use all purpose flour, all purpose gluten-free flour, or check out this Almond Flour Chocolate Banana Bread.
TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
Abby says
I really want to try this bread but I’m so confused! The top of the page lists almond flour, oat flour and maple syrup in the ingredients and then these ingredients (or instructions for how to swap these ingredients) aren’t included in the actual recipe. Help!
Alexis Joseph says
Shoot, so sorry! I used my GF chocolate banana bread ingredients as a template and totally forgot to edit them. It's all updated!
Abby says
Thank you!!
Brigitte says
Hi ,
I have been making this bread weekly , I had company yesterday my son had a bite of the bread he loved it gave it to his 8 years old son which is very picky , he said can I have more I replied oh the zucchini banana bread and my son replied no mom the brownie 🤗🤗🤗🤗🤗🤗 so because he said brownie now it’s better ..so today I am making brownies with it , I added toasted walnuts and when the brownies will come out I will add a thin layer of chocolate chips spread with a nice to make brownies ..so clever those are so yummy I used 1/2 cup of sugar and it’s plenty . Thank you again 😊
★★★★★
Alexis Joseph says
Hahaha it's totally brownie like, I love that! Thanks for letting me know it was a winner and for sharing with company. I so appreciate the thoughtful feedback, Brigitte!
Brigitte says
I am rating this bread 10 !!!!! I have baked many vegan bread this is the best texture bread I have ever eaten …I will save and keep this recipe forever . I didn’t add the cinnamon and I reduced the sugar to 2/3 cup , this was for guest , next time I will only add 1/2 cup sugar , it’s not sweet but I even like less sugar in my baking . I used whole wheat flour I was out of white , I baked mine for 43 minutes next time 40 minutes will be perfect . This cake is moist seriously the best , not gummy not heavy perfect . Thank you 😊
★★★★★
Alexis Joseph says
Thank you so much Brigitte! Your thoughtful comment truly made my day. I hope your guest loved it!
Letha says
This was so easy and so delicious! I substituted with gluten free flour and it was amazing!
★★★★★
Alexis Joseph says
I'm thrilled that worked well. Thank you for letting me know, Letha!
Laura says
Could I use oat flour here? And nut butter or applesauce instead of the oil. Thank you
Alexis Joseph says
Hey there! Unfortunately I've never tested this with oat flour and it's not always a 1:1 swap. The bread may be spongey without the oil, so I wouldn't recommend changing that for optimal texture. Let me know if you try anything!