2014 · Baking · diet · Food, Recipes and Kitchen tips · Fruit and Veggies · Nutrition and Health · Recipe

Zucchini Banana Greek Yogurt Chocolate Bread

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)

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  • 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

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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…

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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?

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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).

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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.



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