Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (225g) mashed overripe bananas
  • 1 1/2 cups (150g) grated zucchini, squeezed dry
  • 1/2 cup (60g) semi-sweet chocolate chips
  • 3 tbsp (25g) cocoa powder
  • 2 tbsp (30g) melted butter
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) milk

Instructions:

  1. Grate the zucchini using the fine side of a box grater, place the shreds in a clean kitchen towel, and squeeze firmly to remove excess water.
  2. Mash the overripe bananas until smooth, leaving a few small lumps.
  3. Cream the softened butter and brown sugar together until light and fluffy, then beat in the eggs and vanilla extract.
  4. Stir in the mashed bananas and squeezed zucchini.
  5. Fold in the all-purpose flour, baking soda, and salt until just combined; do not overmix.
  6. Stir in the semi-sweet chocolate chips.
  7. In a small bowl, whisk together cocoa powder, melted butter, brown sugar, and milk until a thick, glossy paste forms.
  8. Pour the golden base batter into a parchment-lined 9x5 inch loaf pan.
  9. Drop dollops of the chocolate paste onto the batter and use a knife to swirl it in a figure-eight pattern.
  10. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.