We’ve started to have lots of zucchini in our garden, and one of the ways I love to use some of it up is with baked goods! Chris and I had some bananas that were starting to get older, so I went on the hunt for a recipe with both zucchini and bananas.

I found an awesome recipe from If You Give a Blonde a Kitchen, and loved how the bread turned out! It made for the perfect healthy dessert!

Chocolate Zucchini Banana Bread

Recipe adapted from If You Give a Blonde a Kitchen.

Ingredients:

• 1/2 cup cocoa
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup coconut oil
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (approximately two medium zucchinis, patted dry)
• 3/4 cup mashed ripe bananas (approximately two medium bananas)
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350° F. Spray a 5×9 loaf pan with non-stick spray, set aside.
2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside.
3. In a large mixing bowl, mix together oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Stir until well combined.
4. Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
5. Remove from oven and let cool completely. Slice and serve. Store covered at room temperature.