If you see leftover bananas and immediately think “Banana bread!”, you might be overlooking something when you see the boatload of zucchini being sold at supermarkets right now. I make banana bread at least once a month during the year, but put that habit on hold come summer for my second favorite: zucchini bread.
My mom made zucchini bread all the time during the summer while growing up. I remember first thinking “Huh? Vegetable bread?” But it’s so much more. Zucchini adds an incredible moistness to the bread and—chocolate lovers alert–the cocoa powder and chocolate chips completely mask most zucchini flavor. After you guys flipped for my Death by Chocolate Banana Bread, I adapted the recipe to match the intense fudge-like flavor and perfect texture using zucchini.
This is the perfect healthy bread for a brunch, or make a batch on Sunday so you can eat a slice throughout the week and prove that you’re loco for cocoa like us.
GET THE RECIPE HERE.
PIN IT FOR LATER
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