Zucchini Banana Double Chocolate Bread
Shared with me by: Emilee (my niece)
Very moist and delicious. Somewhat healthy too!
Ingredients
- 2 large eggs
- ½ c. brown sugar
- 2 medium ripe bananas, mashed (1 cup)
- ½ c. plain Greek yogurt (2% Fage)
- 2 t. vanilla extract
- 1-1/4 c. whole wheat pastry flour
- ½ c. unsweetened cocoa powder, sifted
- 1 t. baking powder
- ½ t. baking soda
- ½ t. sea salt
- 1 c. shredded zucchini, lightly squeezed of excess liquid
- ½ c. dark chocolate chips
Instructions
In a large mixing bowl, lightly beat eggs and add brown sugar, mashed bananas, yogurt and vanilla. Mix with an electric mixer until smooth.
In another medium-size mixing bowl, add flour, cocoa, baking powder, baking soda and salt. Whisk to remove any lumps. Slowly add dry ingredients to wet ingredients, mixing together gently. Be careful not to overmix.
Gently fold in zucchini and chocolate chips.
Lightly grease a 9 x 5-inch loaf pan or 3 mini loaf pans. Pour batter into loaf pan, or divide evenly if using mini loaf pans.
Bake at 350 degrees for 55-60 minutes for large loaf pan or 35-40 minutes for mini loaf pans. If using large loaf pan, after 40 minutes, you may wish to cover with a sheet of foil to prevent the top from burning.
Remove pans from oven and let cool in the pan for about 15-20 minutes before removing and transfer to a wire rack to cool completely.