I had some leftover zucchini in the fridge, some bananas getting soft, and about 1 cup of chocolate chips that I managed to save and keep Brian from eating. So I went to Pinterest to find a chocolate chip zucchini bread recipe that also included bananas. I came across this recipe and the photos do not do this recipe justice. This is SO moist and gooey! My family LOVED this zucchini banana bread. Although it has a slightly chewy texture to the outside and edges, but I can totally overlook that!
½ Cup Dark Chocolate Cocoa
1 + ½ Cup All-Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon
½ Cup Vegetable Oil
½ Cup Granulated White Sugar
½ Cup Light Brown Sugar, packed
2 Large Eggs
1 Teaspoon Vanilla Extract
2 Cups Zucchini, shredded and patted dry
2 Medium Very Ripe Bananas, mashed
1 Cup Chocolate Chips
Preheat oven to 350F. Line a loaf pan with
parchment paper or grease bottom and sides, set aside.
In a medium mixing bowl, whisk together
cocoa, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, mix together oil, vanilla,
and both sugars. Stir in eggs, bananas, and shredded zucchini. Stir until well
combined.
Fold in dry ingredients just until combined.
Fold in chocolate chips. Pour batter into prepared loaf pan and bake in
preheated oven for about 45 - 60 minutes until a toothpick comes out clean with
a few moist crumbs sticking to the toothpick. You may need to tent the bread
with tinfoil toward the end of the baking. Remove from oven and let cool completely.
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