Chocolate Zucchini Banana Bread (With Carrots for Extra Moisture)
Banana bread is one of the ultimate comfort foods, feeling like a weighted blanket on a cold night. Warm, dense, slightly sweet, leaving you feeling loved. Add in chocolate and zucchini like I did in this Chocolate Zucchini Banana Bread recipe and it’ll satisfy any craving. This one is one of my go tos for both gifting or bringing comfort home for breakfast (or dessert).
Yep, it was the only way to make banana bread even better. And it serves up 2 vegetables no one is expecting to find in their breakfast or dessert. I folded in grated zucchini and carrots which keep it moist and soooo good. This is NOT a dry banana bread. Plus between the bananas and the carrots, it drops the sugar to a half a cup for the whole loaf. As with any banana bread, make sure you’re using really ripe ones. Otherwise, you’re not going to get the flavor.
How to Keep Your Chocolate Zucchini Banana Bread from Drying Out
I’ve added grated carrots and zucchini to the mix. Only adding more to the flavor, they also help keep the bread nice and moist. Plus, you get an extra serving of veggies in without even noticing. But this isn’t about being sneaky or hiding vegetables from the family. The zucchini and carrots are a nice healthy addition that also solve two problems chocolate quick breads tend to have.
The first is the moisture problem. Ever taken a bite of cocoa powder just to try it? Your mouth is instantly dried than the Sahara Desert. Cocoa powder dries things out. It’s a powder. No fat, no structure back. As a result, a lot of chocolate quick breads tend be dry and crumbly. Grated zucchini is 95% water. The water releases slowly during baking and stays in the bread afterward. So, it’s still good on day 4 or 5.
The second is the sugar problem. Most of the banana breads I’ve eaten at way too sweet. Having a cup or more of sugar in them. Carrots have plenty of natural sweetness to them, plus bring some more moisture. Between the carrots and the extra overripe bananas I use, you get plenty of sweetness without a lot of added refined sugar. I use brown sugar into of white because it brings hints of caramel with it.
Now, if you’re a banana bread purist and want the recipe for a more traditional one without the chocolate and extra veggies that is still quite delicious, here’s my traditional banana bread recipe.
How Much to Squeeze the Zucchini
One thing not to forget when baking up this recipe is to squeeze the water out of the zucchini. If you don’t you’ll end up with a sunken, gummy middle in your banana bread. What I like to do, is to grate it ahead and put it in a colander so the water drips out. Or you can put the zucchini in a clean kitchen towel and squeeze the water out. I’ve also tried using a paper towel but it tends to shred up before you’re done.
How much water you remove, depends on the zucchini. You don’t want it so dry that you lose the benefits of the moisture, but you also don’t want a gummy bread. As a rule of thumb, the bigger the zucchini, the more water in it. The smaller ones have less. It also depends on when they were harvested. If you got them from the store, they’ve been picked longer and dry out, whereas straight from the garden, they are nice fresh, and full of water.
Where Vegetables in Sweet Breads Came From
Putting vegetables in sweet baked goods isn’t a modern fitness idea. It actually is born out of necessity. Carrots with their natural sugars bake up nicely in sweet treats and were readily available when sugar was very expensive back in medieval Europe. Hence the carrot cake was born.
The tradition came back around again during World War II when Britain was rationing basic items like sugar. The government actively promoted using carrots as a sweetener, including recipes for carrot-based puddings and cakes because carrots were plentiful and sugar was not.
Zucchini bread is a more recent addition from the States. Anyone who’s grown zucchini, knows the plants produce A LOT of zucchinis during the summer, especially in August. So many you become sick of eating zucchini. Someone got the idea back in the 1960s and 70s to make a quick bread with it. You can make up big batches of the bread and freeze them for later or give them away. Let’s just say the neighbors used to get tired of seeing me show up with another zucchini bread.
On both, it might have been practical at some point to use the veggies in quick breads, but they are damn delicious to use. Factor in the dark chocolate and the bananas, and you’ve got an elevated banana bread that everyone loves.
Btw, if you’re looking for recipes to use up the zucchini glut, try my recipe for Zucchini Soup with Peas and Mint or Corn, Pepper and Zucchini Quesadillas, or just search this site using the keyword ‘zucchini’.
The Chocolate and Spice Choices
I use 100% unsweetened dark cacao powder, rather than the Dutch processed cocoa. This is real unaltered chocolate, giving you a deep, almost bitter chocolate note to stand up against the sweetness of the bananas. Three tablespoons is perfect for a loaf this size and also the reason you need the extra moisture. If you decide to skip the zucchini, you’re going to need to up the amount of liquid in the bread or your cake will be dry.
The spices also stand out in this bread. I used a combo of cinnamon, cardamon, ginger, and nutmeg. Cardamon with chocolate brings out floral, slightly citrusy notes, that read almost like you added some form of liqueur to the bread. And then the zing of the ginger. I used dried, but fresh would be lovely as well.
Nuts, If You Want Them
This chocolate zucchini banana bread didn’t have nuts in. BUT I’ve regretted that decision and plan to add them the next time I make it. Walnuts. The slightly bitter walnuts to give it crunch against the soft chocolate crumb? Yes, please. You could also easily use pecans or hazelnuts, or even sunflower or pumpkin seeds. I haven’t tried almonds since I’m allergic to them, but if you’re a fan, give them a go.
If adding nuts, add about a half a cup of chopped nuts. Fold into the dry ingredients before stirring into the wet, so they stay distributed throughout the loaf.
How We Eat Chocolate Zucchini Banana Bread
I prefer to make quick breads like this ahead, so we can eat them throughout the week. It’s so easy to grab a slice, with a tea for me, coffee for him (nope, I’m not a coffee drinker), and hop on the laptop to start catching up on client work. Plus, it travels well if you’re heading out the door. Just wrap in a little plastic wrap to keep it from drying out.
One small unexpected discovery the hubby and I found out by accident is how well this cake pairs with a small glass of Moscatel de Setúbal with a splash of cognac in it for desert. The Moscatel picks up the banana notes and the cognac pairs naturally with the chocolate. It wasn’t a planned pairing, but since then I’ve deliberately served this Chocolate Zucchini Banana bread for dessert.
Make Ahead and Storage
Because there’s fresh vegetable in the batter, this one lives in the fridge rather than on the counter. Wrapped well, it keeps for about 5 to 7 days and the flavor with the spices deepens over time.
It also freezes well for up to three months. I recommend slicing before freezing, so you can pull out as many as you need. Simply slice up, lay on a parchment covered plate and pop in the freezer until frozen. Then pop into a freezer bag or container. Or freeze whole if you know you’ll do an entire loaf when you take it out.
So, I’m curious to know if anyone even notices the vegetables in your bread when you make it. In my world, people don’t seem to unless I tell them, but please let me know in the comments what happens in your home. And of course, drop your questions there as well.
Recommended Ingredients & Tools for Chocolate Zucchini Banana Bread
Ingredients
Unsweetened Dark Cacao Powder — You’re looking for 100% unsweetened dark chocolate for this recipe. Not hot chocolate mixes, or Dutch-processed chocolate. And of course, you’re getting all the good stuff claimed about dark chocolate.
Ground Cardamom — Don’t skip this spice in this banana bread, it’s the star and unique flavor everyone will be asking you about. Buy ground if you use enough of it, otherwise use pods.
Light Brown Sugar — Brown sugars have the molasses still in them, light brown has less and brings a caramel taste to your bread that regular white sugar won’t.
Bob’s Red Mill 1-to-1 Baking Flour — Want to go gluten-free? My favorite is Bob’s Red Mill. I use it in equal measurements in the place of regular flour. I haven’t tried it in this recipe, but have successfully used it as a substitute in all the other recipes I’ve made gluten-free.
Tools
Box Grater — Use the large holes for both the zucchini and the carrots. Fine-grated zucchini turns to mush and disappears; you want visible shreds that hold their structure through the bake.
9-Inch Loaf Pan — A light-coloured metal pan is better than dark or glass here. Dark pans absorb more heat and will darken the crust before the wet center is set, which is a real risk with a batter this moist.
Kitchen Towels — Flour sack towels are what you want for squeezing the zucchini. They’re thin enough to twist tightly and they don’t shed lint into the vegetables.
Wire Cooling Rack — Cool the loaf in the pan on a rack so air circulates underneath. Sitting a hot pan directly on the counter traps steam against the bottom and makes it soggy.
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Frequently Asked Questions About Chocolate Zucchini Banana Bread
Can you taste the zucchini and carrots? Nope. The veggies disappear with the chocolate and bananas. You’ll see flecks of green and orange through the loaf, but it flavors are a beautiful part of the cake.
Do I have to squeeze the water out of the zucchini? Yes, a light squeeze, not all of the water. You want the moisture to keep the load moist and not dried out. Squeezing is necessary though so your loaf doesn’t stay gummy in the center. If you don’t want to squeeze it, put in a colander and allow it to drain for 20 to 30 minutes ahead.
How do I know when it’s actually done? It is a bit hard to tell if the batter is done using the toothpick test because it’s so moisture. The easier way is to use an instant-read thermometer. 200 to 205°F in the middle means it’s done. If you don’t have one, use a long skewer, and look for a few moist crumbs, not coated in wet batter, in the center.
Can I make this gluten-free? I’m sure yes, but I haven’t tested it that way yet. My go to is Bob’s Red Mill 1 to 1 Baking Flour. I use it in a 1 to 1 swap. But as I’ve said, I haven’t tried it, so you’ll be on your own with the testing.
How should I store it and how long does it keep? Store the chocolate zucchini banana bread in the fridge because of the fresh veggies. Wrap well or put in a container for 5 to 7 days. The flavor actually tastes better on day 2 or 3 because the spices and flavors meld together. For longer storage, freeze it. Notes to freeze are in the post.
Chocolate Zucchini Banana Bread (With Carrots for Extra Moisture)
Ingredients
Wet:
- 4 bananas 3 mashed + 1 whole – cut in half lengthwise
- 1 large eggs
- ¼ cup milk + small splash
- ¼ cup olive oil
- 1 tbsp vanilla extract
Vegetables:
- 2 carrots grated
- 1 small zucchini grated
Dry:
- ½ cup light brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1.5 cups all-purpose flour
- 3 tbsp 100% unsweetened dark chocolate cacoa powder
- 1 tsp ground cinnamon
- ½ tsp 4-spice baking spice
- ½ tsp caradomon
- ½ tsp ginger
- ¼ tsp nutmeg
- Butter or bit of olive for coating pan
- 2 tbsp raw sugar for top optional
Instructions
- Preheat oven to 325°F (165°C). Lightly coat a 9 inch loaf pan with butter or olive oil. Set aside until needed.
- In a large bowl, combine wet ingredients – eggs, olive oil, milk and vanilla extract. Beat lightly to combine, then add the sugar and mashed bananas, stirring together until combined.
- In a smaller bowl, sift the dry ingredients together – flour, chocolate, baking powder, baking soda, salt, and spices. Then add the grated carrots and zucchini, stirring to coat.
- Fold the dry ingredients into the wet ingredients. Fold only until ingredients are mixed together. Do not overbeat.
- Pour the batter into the prepared loaf pan. Cut the remaining banana in half, lengthwise and place gently on the top of the batter, pressing down slightly. Sprinkle with raw sugar, if desired. Put pan in the oven.
- Bake for 45 to 55 minutes. It's done when a skewer inserted in the center comes out with a few moist crumbs and no wet batter — or, more reliably, when the center registers 200 to 205°F on an instant-read thermometer.
- Remove from oven and allow to cool in pan. Do not slice until completely cool or it will mash the bread.
- Serve at room temp or cold. Store leftovers in the fridge.
Notes
- Freezing bananas. If you only get one or two overripe bananas at a time, peel them and freeze in a bag until you have enough. They mash beautifully once thawed. You’ll need one unfrozen banana for the top of the loaf, though — a thawed one won’t hold its shape.
- Why less sugar than you’d expect. Very ripe bananas and grated carrots both bring their own sweetness, so this whole loaf only takes 1/2 cup of brown sugar. If your bananas are only lightly speckled rather than properly ugly, or you skip the carrots, you may want to add another 2 to 3 tablespoons.
- Nuts and seeds. Walnuts are the natural pairing — the bitterness plays against the dark cacao. Pecans or hazelnuts work too, as do sunflower or pumpkin seeds. Add about 1/2 cup, folded in with the dry ingredients.
- Whole wheat. Swapping half the all-purpose flour for whole wheat works well. Going fully whole wheat produces a noticeably denser loaf.
- Gluten-free. I haven’t tested this loaf gluten-free. Bob’s Red Mill 1-to-1 Baking Flour is the swap I’d reach for — it’s the blend we use elsewhere on the site and it already contains xanthan gum. Measure by weight if you can, and expect to need a few extra minutes of bake time.
- Storage. Because of the fresh vegetables, this keeps in the fridge rather than on the counter — up to 5 days wrapped well. It freezes for up to 3 months; slice it first and freeze the slices flat so you can pull one at a time.
Nutrition (per serving, approximate — 12 slices)
- Calories: 197
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 17g
- Protein: 3g
- Sodium: 220mg