Triple Chocolate Banana Zucchini Bread

This Triple Chocolate Banana Zucchini Bread is crazy tasty and bursting with chocolate in every bite! 

It’s so good you’ll forget you added fruit and veggies to this luxe loaf!

Triple Chocolate Banana Zucchini Bread

That satisfied “AHHHHH” we often sigh when cracking an ice cold beer at the end of a hectic day or while sipping ice cold tea on a hot day?

That’s the same sound my toddler makes when she wakes up, ready to take over the world.

I’m equal parts impressed and terrified each time I hear it.

Let her sleep, for when she wakes she will move mountains

t’s the same sigh I let out each time my darling threenager (who adorably insists on helping me test any and all recipes for this blog) squeaks “Momma we add chocolate?”

Be still my heart. Yes. The answer is always and forever yes.


So of course, when I set out to bake banana bread with the last of the spotty bananas I was greeted with my chickpea holding a bag of chocolate chips.

My first thought was “Wait… how did you reach those?!” while my second was an eager “YES!”

Chocolate Banana Zucchini Bread

Chocolate chips are always a welcome addition in my banana bread. While I was at it, I snagged the cocoa powder, avocado oil, and some zucchini for good measure.

Don’t look at me like that. Zucchini is positively *perfect* in this chocolate trifecta!

Back when I had enough self control to keep a box of cake mix in my pantry (those days are long gone) I used to make this amazing Chocolate Pumpkin Zucchini Bread recipe on the regular. Though the photos were atrocious (seriously so embarrassing!) the results were delicious! In fact many of my friends still make it on the regular, sending me photos of their chocolate creations.

I’m happy to say that the ultra luxe, triple chocolate loaf I’m sharing with you today has all the deliciousness of that original recipe, minus the box-o-cake and pumpkin. After making pumpkin burgers and muffins galore the second Fall hit, I am seriously pumpkin’d out y’all! I need a break.

Banana bread to the rescue!

With chocolate. #alwayschocolate

Triple Chocolate Banana Zucchini Bread

A luscious trio of chocolate makes this banana zucchini bread totally crave-worthy. Snag a spotty banana or two and meet me in the kitchen for some epic dessert bread!

triple chocolate banana zucchini bread

Triple Chocolate Banana Zucchini Bread

This decadent Triple Chocolate Banana Zucchini Bread is bursting with chocolate in every bite!
4.91 from 11 votes
Course: Dessert
Cuisine: American
Keyword: Chocolate Banana Zucchini Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Author: Jenn Laughlin – Peas and Crayons


  • ¾ cup shredded unpeeled zucchini
  • 2 large eggs
  • ¾ cup sugar
  • ½ cup avocado oil
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • 1.5 cups all-purpose flour (180 grams)
  • cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3-1/2 cup chopped nuts: walnuts or pecans
  • 1/4-1/3 cup chocolate chips (dark or semi-sweet)
  • 3 oz chocolate chips
  • 1/4-1/2 tsp coconut oil


  • Pre-heat oven to 350° F.
  • If you haven’t already, use the coarse side of a cheese grater to shred your zucchini. Measure out 3/4 cup and, using a cloth dish towel, wring out the extra moisture from the squash. Set aside.
  • In a large bowl, beat eggs then add in sugar and oil.
  • Add bananas and mix well.
  • Combine your flour, cocoa powder, baking powder, baking soda and salt.
  • Stir flour mixture into egg mixture.
  • Fold in in zucchini, nuts, and chocolate chips until just until combined.
  • Pour into a greased 9-in. by 5-in. loaf pan . Bake at 350°F for 50-55 minutes or until a toothpick comes out clean. Times will vary by altitude and oven temperament. Cool for 10 minutes
  • Remove bread from pan to wire rack and cool completely.
  • For chocolate drizzle, melt your chocolate and coconut oil in 15-second increments in the microwave, until melted, stirring between each. Drizzle over bread with a spoon.
  • Slice. Serve. Faceplant.


See post below for special diet swaps.
Tightly wrap any leftovers, this bread is great the next day! Leftovers will keep up to 4 days at room temperature and may be frozen. Enjoy!
1 loaf yields 10-16 slices.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 289kcal, Carbohydrates: 37g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 186mg, Potassium: 177mg, Fiber: 2g, Sugar: 21g, Vitamin A: 100IU, Vitamin C: 3.5mg, Calcium: 38mg, Iron: 1.5mg

special diets + swaps

Vegan friends! I’ve made this bread with flax eggs and it’s awesome! Follow the steps here and make two flax eggs (or chia eggs) to sub for the large eggs in the recipe above.

Gluten- Free? If you have a GF flour blend (homemade or store bought) that you use for banana breads and other quickbreads without fail, then absolutely try it with this recipe!

No avocado oil? No problem! You can use extra light olive oil, canola oil, or even vegetable oil if that’s what you have on hand. Coconut oil (melted and cooled) would probably work great too!

Banana Zucchini Bread Tips + Tricks

When it comes to banana bread, the riper your banana are – the better! Snag the spottiest bananas you can find or tuck this recipe away for when you have some handy.

Looking to use up more than one lone spotty banana? No problem! This recipe is easily doubled to yield two 9×5 loaves. That way you’ll have one to keep and one to gift. Or freeze one for later!

Lacking the proper sized pan? I’ve actually baked this bread in an 8×4 inch loaf pan and, though the bread was sky-high, it still worked marvelously! The photos for this post were actually taken of the 8×4 loaf if you’d like to get a peek at the rise. You’ll need a few extra minutes of bake time but can start checking the loaf at the 55 minute mark. You can even use three of these mini loaf pans, dividing the batter between each. Bake times will be decreased drastically for minis so check the bread after the 20 minute mark until a toothpick comes out clean from the center.

hungry for more recipes?

If you get a chance to try this chocolate banana zucchini bread recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating

Questions & Reviews

  1. 4 stars
    I made these today into muffins. 1 batch made 18 standard muffins, baked at 350F for 20 min in electric oven. I subbed sugar for Lakanto Monkfruit and lessened the “sugar’ by a 1/2 cup, substituted 1/2 the all- purpose flour for WW pastry flour, used artisan dark chocolate chips, chose finely chopped walnuts, and skipped the drizzle. The texture was perfect and they were rich with chocolate flavor. However, they lacked the sweetness my hubby and teen daughter prefer. My daughter said they tasted “too healthy” – in defense of scratch cooking, her tastebuds have been corrupted by ultra-processed, store bought & premade, boxed baked goods she gets from her friends. My teen son thought they were delicious and vowed to eat them all if they weren’t parsed out. I really liked the rich chocolate flavor with the zucchini & banana. The banana flavor did come through as much as I had hoped. Next time I will use the total amount of “sugar” in the recipe to see if they are a winning muffin for all.

  2. 5 stars
    This is delicious. I now reduce sugar to 1/2 c., use half whole wheat flour, skip the drizzle, and it’s still decadent! (And a favorite breakfast item for my kids!)

    1. Hi Haydn! Yes 100%! I have the best luck using those parchment paper muffin liners and filling the cups about 3/4 the way full. Bake time varies a smidge based on how full the cups are and oven temperament so I usually suggest checking them around the 20 minute mark as they can take 20-25 minutes to bake at 350F.

  3. 5 stars
    so amazing! substituted 1/2c applesauce for the eggs, 1/2c softened room temp coconut oil for avocado oil and it turned out SO GOOD! 11/10 will make again

  4. 5 stars
    We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!

    1. Hey Stephanie! As with most quick breads, this bad boy can absolutely be made GF! My favorite blend is the King Arthur Flour Multipurpose GF and I’ve heard great things about Bob’s Red Mill cup for cup GF blend as well. If you have a go-to that you love using for quick breads, by all means use that as well! Be careful with anything that has coconut flour just because it can soak up every bit of moisture in a recipe and usually needs a lot of tweaking. Happy baking!

  5. Thanks for doing this blog I always love to see creative foodies and I love that you’re trying to keep them helthy!

    I am also a foodie/photographer and on my phone i have a food file with a couple dozen food pictures!
    I love chocolate…and bread…and cake… and trying new foods so I CAN’T WAIT to try this!!! It’s great to see more people who love vegetables! Please never stop blogging!
    Btw the pictures look crazy delisious, mission accomplished when you said “you’ll want to lick the screen”!?

      1. Can i use a natural sweetener like coconut sugar,maple syrup or Natvia for baking,which is stevia,or honey etc?.

        1. Hi Wanda! It’s totally up to your discretion. I’ve had great luck with subbing honey and maple syrup in a variety of recipes (though the end result is usually the most mild kiss of sweetness) but I’ve never used any of the other sweeteners. I actually have some coconut sugar in the pantry that I’m excited to try soon with recipes! 🙂 Let me know what you end up trying and how it works? Happy Saturday!

          1. 5 stars
            Hi Jenn, i made the Triple Chocolate Zucchini Bread yesterday, it came out beautifully. I used Natvia for Baking, also i didn’t squeeze the moisture out of the zucchini. the bread was so moist and tasty.

            I stopped using refined sugar and white flour some time ago and feel fantastic.
            Thank you for such a great recipe.

            Have a great week and looking forward to trying more of your recipes.

          2. Wanda I’m so thrilled you enjoyed it and that the natvia worked fabulously! Such a great swap and I think it’s amazing that you cut out white flour and refined sugar; totally inspiring 🙂 Have a great week as well! xoxo

        2. 5 stars
          This is a wonderful recipe! It is yummy, fluffly and moist! I reduced the sugar to 1/3 cup and replaced half of the oil with yogurt to make it even healthier. Delightful ! Thank you!