Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 3 medium (340g) overripe bananas, mashed
  • 1 cup (150g) grated zucchini, squeezed dry
  • ½ cup (110g) melted unsalted butter
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly or line it with parchment paper.
  2. Grate zucchini using the fine holes of the grater; place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no cocoa lumps remain.
  4. Stir in the melted butter, mashed bananas, brown sugar, eggs, and vanilla.
  5. Fold in the squeezed zucchini until just combined; stop as soon as there are no more streaks of flour.
  6. Gently fold in the chocolate chips with a spatula.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs, but no raw batter.