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Moist Chocolate Zucchini Banana Bread

Moist Chocolate Zucchini Banana Bread
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A wonderfully moist and chocolatey banana bread with a secret ingredient for extra tenderness: zucchini!

Ingredients

Scale
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups zucchini, finely shredded and squeezed dry
  • 1 cup mashed bananas

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5 inch loaf pan, coating the bottom and sides evenly.
  3. In a large bowl, whisk together the cocoa powder, all-purpose flour, baking soda, baking powder, salt, cinnamon, and espresso powder.
  4. Set the dry ingredient mixture aside.
  5. In a second large bowl, whisk together the vegetable oil, granulated sugar, and packed brown sugar until well combined.
  6. Add the room temperature eggs and vanilla extract to the wet mixture.
  7. Whisk until the mixture is smooth and slightly lighter in color.
  8. Fold in the mashed bananas until just incorporated.
  9. Add the finely shredded and squeezed-dry zucchini.
  10. Fold gently to distribute the zucchini evenly throughout the wet mixture.
  11. Pour the wet ingredient mixture into the bowl with the dry ingredients.
  12. Using a spatula or wooden spoon, gently fold the two mixtures together.
  13. Stir just until the dry ingredients are moistened and no flour streaks remain (about 10-15 gentle folds).
  14. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
  15. Pour the batter into your prepared loaf pan.
  16. Smooth the top gently with a spatula.
  17. Place the pan in the preheated oven.
  18. Bake for 45-60 minutes.
  19. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  20. Remove the bread from the oven.
  21. Let it cool in the pan for 10-15 minutes.
  22. Turn the bread out onto a wire rack.
  23. Cool completely before slicing.

Notes

Ensure zucchini is squeezed very dry to prevent a soggy loaf.
Use very ripe, spotty bananas for best flavor and sweetness.
Do not overmix the batter; mix until just combined.
Allow the bread to cool completely for clean slices and best texture.

Find it online: https://familiesrecipes.com/moist-chocolate-zucchini-banana-bread/