Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (45g) Unsweetened dark cocoa powder
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Salt
  • 0.25 tsp (1g) Ground allspice
  • 0.5 cup (115g) Unsalted butter, melted and slightly cooled
  • 0.75 cup (165g) Dark brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (225g) Mashed overripe bananas
  • 1.5 cups (225g) Grated zucchini, squeezed gently to remove excess water
  • 1 cup (170g) Dark chocolate chips (60% cocoa or higher)

Instructions:

  1. Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of a grater and gently squeeze with a paper towel to remove excess water. Mash the bananas in a small bowl until smooth.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and allspice until no clumps remain.
  4. In a separate bowl, beat the melted butter and dark brown sugar, then stir in the eggs, vanilla extract, and mashed bananas until the mixture is smooth.
  5. Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined, stopping as soon as flour streaks disappear.
  6. Gently stir in the grated zucchini and dark chocolate chips until evenly distributed.
  7. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.