Double Chocolate Banana Zucchini Bread
Description
Lower in added sugars than many traditional zucchini breads, this recipe incorporates unsweetened cocoa, which has many health-boosting flavonoids, and whole-wheat flour.
Ingredients
- 1 1/4 cups whole-wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup coconut oil, room temperature or olive oil
- 1/2 cup sugar, swerve, or prefered sweetner
- 2 large eggs
- 1 cup mashed ripe banana (from 2-3 bananas)
- 1/4 cup applesauce
- 1/2 cup plain, low-fat or non-fat greek yogurt
- 1 teaspoon pure vanilla extract
- 3/4 cup semisweet mini chocolate chips
- 1 cup grated zucchini
Directions
- Preheat the oven to 350 degrees.
- Grease a 9 x 5 x 3-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Mix until there are no clumps of cocoa powder.
- In a large bowl, beat the oil and sugar for 2-3 minutes. The mixture will resemble wet sand.
- Add the eggs into the sugar and oil mixture, one at a time. Beat each egg until it is incorporated into the mixture.
- Add the dry ingredients to the egg mixture and beat until just combined. Now add in the banana, yogurt, applesauce, and vanilla, and beat until combined.
- Gently fold in the chocolate chips and grated zucchini. Do not over mix.
- Pour the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
- Slice into 14 pieces for portion control.
