Double Chocolate Banana Zucchini Bread (Big Batch! 3 loaves)
There’s something ridiculously satisfying about baking with something you grew yourself...especially when that something turns into a zucchini the size of a ruler. 😂
Apparently I’m incapable of cooking for fewer than an entire village, one giant zucchini quickly turned into a big batch of Chocolate Banana Zucchini Bread.
I used six whole cups of homegrown zucchini, four ripe bananas, plenty of cocoa, and, obviously, chocolate chips. The result is rich, incredibly moist, chocolatey, and one of those recipes where you’d never guess there’s a ridiculous amount of zucchini hiding inside. So much fiber!!!!
INCOMING -- The best poop of your life ❤️
A few tips for giant zucchini
Scoop out the seedy center if it's large and spongy.
Don't peel it unless the skin is tough.
Measure the zucchini after grating. Wet
4 ripe bananas, mashed (about 2 cups)
6 cups grated zucchini (about 650–700 g), lightly pressed if very wet
4 eggs (OR use 4 tbs flax seeds with 4 tbs of water!)
½ cup melted butter or neutral oil
1 cup brown sugar
½ cup white sugar --OR omit both sugars and use 1.5 cups of Monkton Sugar
2 tsp vanilla
Dry
4½ cups all-purpose flour
1½ cups cocoa powder
3 tsp baking soda
1½ tsp baking powder
1½ tsp salt
1 tsp espresso powder (optional, but it deepens the chocolate)
The good part
2 cups semi-sweet chocolate chips(If you use Krisda chocolate chips i/t saves you calories and wont spike your blood sugar as badly)
Bake
3 loaf pans, Spray with avacado spray or coat with butter.
Bake at 350°F for 55–70 minutes or until a toothpick comes out clean.
Or 2 loaves + 12 muffins: muffins bake in 20–25 minutes
Honestly, these freeze beautifully. I'd wrap two loaves and keep one out—you'll thank yourself in October with coffee. 🍂
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