Sounds like a mouthful, huh?
Well, it also sounds healthy (at least until the chocolate part) right? Well, it is actually not as unhealthy as it looks:
It actually looks like the corner to a large pan of sweet gooey brownies but instead I have managed to sneak in a fruit and a veggie!
I have been thinking zucchini bread sounded good…. But then I was also simultaneously thinking that banana bread sounded good… the combo was intriguing… And I wondered if there was a way to also incorporate some chocolate… and yogurt too because it adds a nice moist factor and I just made a bunch of it this past week. I looked on a recipe index of a blog I started reading/following on Twitter a few weeks ago and by-golly, I hit a jackpot… An actual recipe that had all of those things incorporated. You can see the authors recipe with the hyper-link, but I tweaked a few things and added a few things.. but definitely referenced her recipe on this one. This is how I roll usually.
Zucchini Banana Greek Yogurt Chocolate Bread
- 2 medium ripe bananas
- 1 cup thick Greek yogurt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup raw honey
- 2 cups shredded zucchini
- 1/2 cup plain unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup ground flax-seed (optional)
- 1 cup regular all purpose flour (could use all whole wheat, I ran out)
- 1/2 cup whole wheat flour
- 1/4 cup chia seeds (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
1. Add the banana, yogurt, eggs, honey and vanilla to a medium bowl and mix them together well. A fork works but it takes a little while to get it all incorporated – I used my immersion blender and it worked great. Anything will do.
2. stir in the zucchini
3. add all the dry ingredients to another bowl and stir together until evenly combined.
It looks like the chia seeds and the flax seeds are beginning a huge battle…
They will get a long just fine I hope.
4. Stir the wet and dry ingredients together to form an evenly combined batter, but don’t over-mix it.
5. Lastly, fold in the chocolate chips if you want to use them. I did not really plan on it, but I figured why not?
6. Bake in a loaf pan at 350 degrees F for about 50-60 minutes or until a toothpick inserted into he center comes out clean. You may stab a chocolate chip however and pull out ooey-gooey chocolate, of which you should lick the toothpick – but don’t fry your tongue please (speaking from experience here).
Here is a picture of my loaf when it was done… the only problem with my baking experience today is that I set my timer for 30 minutes so I could check it half-way through… just something I like to do, but when my timer went off, my husband accidentally turned my oven OFF thinking he would silence my timer… so a few minutes later, I turned on my oven light to take a peek and added 20 more minutes to my timer… so I did not realize I had no heat pumping to my bread! So once my bread had been in for 50 minutes I opened the oven to test it and it was not hot… just a little warm. So I ended up turning the oven back on and baking it longer so this is the reason for a collapsed loaf. It is not super pretty, but it does make it look more like brownies, huh? Yummm.
I may try and revamp this recipe more one day, but for now it will do. I think it tastes pretty good, but honestly it may be better without the chocolate if you are up for banana-zucchini bread. My toddler did not like it because he expected to be taking a bite of actual chocolate (it is super dark in color and not very sweet tasting) and my husband does not really like anything too chocolately… but if your household has a chocolate lover that wants a little healthier treat it may be just what you are looking for.
HAPPY MONDAY EVERYONE!!