Chocolate Zucchini Bread with Peanut Butter Banana Filling

Is there any food more versatile than zucchini?! Zucchini tastes good in savory dishes, makes sweets extra moist, and thanks to The Kitchen I learned you can even turn them into taco shells. But, we’re going to stick to sweets here with this moist and dense chocolate zucchini bread with peanut butter banana filling. Oh yes, this bread has layers.

Admittedly, this bread also started off as non-chocolate muffins with frosting. But, like I said earlier, this stuff is versatile!

The chocolate bread itself is not overly sweet, since it is refined sugar free. Also, the chocolate flavor comes from unsweetened cocoa powder instead of sugar-loaded chocolate. So, besides making a delish healthy dessert, this chocolate zucchini bread would also be great sliced up for breakfast.

What really pushes it over the top in deliciousness is the creamy peanut butter banana filling. It’s pretty similar in texture to icing, but not overly sweet by any means. Plus, peanut butter and banana make the perfect flavor combo without one overpowering the other.

Added bonus! Bananas contain a bunch of fiber and essential nutrients, like potassium. Who wouldn’t want that in a dessert!?

And let’s be real, who doesn’t buy a bundle of bananas and forget all about them until they are brown and totally unappealing. Get it….a-PEEL-ing 😀

Anywho…. this is the perfect solution for the problem of what to do with overripe bananas. 

Another great thing about this chocolate zucchini bread is that there is no yeast or kneading necessary. Any one else never have success with recipes requiring yeast? I rarely can get it to bloom properly, and the .75 times out of 100 that I do, the dough still doesn’t rise like it should. I’m getting the courage to try it again in a new recipe idea, but until then we’re going yeast free!

Also, while layers always look fancy and intimidating (if you ask me), this could not be easier. Just smooth half of the bread dough into the bread pan, add in the filling, and pour the rest of the bread dough on top. The mixtures are so smooth and creamy you don’t have to finagle anything and curse at your baked goods for not cooperating. Not that I’ve ever talked to my food….

Happy Baking!

Kaylie

Yields 8 slices

Chocolate Zucchini Bread with Peanut Butter Banana Filling

Gluten Free; Vegan; Low Fat; Low Sugar; Egg Free

40 minPrep Time

1 hr, 5 Cook Time

1 hr, 45 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

Bread
• 1 cup zucchini, grated and not drained
• 1/4 cup flaxseed meal
• 1/2 cup water
• 1 cup oat flour
• 1/3 cup coconut flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup plain yogurt (dairy or non-dairy. I used Greek)
• 1/3 cup milk of choice
• 1/8 cup agave
• 1/8 cup unsweetened applesauce
• 1/8 cup coconut oil
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup water, warm
Filling
• 1 cup (~2 small-medium) bananas, mashed
• 2/3 cup powdered peanut butter
• 1/8 cup + 1 Tbsp powdered sugar
• 1 Tbsp milk of choice
• 1/2 tsp vanilla extract
• pinch of cinnamon
• pinch of salt

Instructions

1. Preheat the oven to 350 F. Grease or line with parchment paper a 9"X5" loaf pan.
2. For the bread: grate the zucchini. Set aside.
3. In a small bowl, combine the flaxseed meal and first 1/2 cup of water. Stir to combine and set aside.
4. In a large mixing bowl, combine the oat flour, coconut flour, almond flour, baking soda and powder, and salt.
5. In a separate bowl, combine the yogurt, milk, agave, applesauce, oil, vinegar, and vanilla extract.
6. With the second 1/2 cup of water, microwave until warm, but not boiling.
7. Add the cocoa powder to the warm water and stir. Add the wet ingredients and cocoa mixture to the dry ingredients. Stir well to combine.
8. For the filling:combine all ingredients until smooth using an electric mixer or a whisk and some muscles.
9. Pour half of the bread dough into the prepared loaf pan. Distribute evenly.
10. Add the filling on top and spread it out until it covers the bread dough.
11. Pour the remaining bread dough on top of the filling and spread out until smooth.
12. Bake for 65 minutes, or until the top is firm to the touch and a toothpick inserted in the center comes out with only the filling on it and not the chocolate bread dough.
13. Allow the bread to cool in the pan, the slice it up and enjoy!

7.8.1.2

39

https://HealthyHacks.net/chocolate-zucchini-bread-peanut-butter-banana-filling/

You might also like:

Chocolate Fruit Bread

Iced Raspberry Protein Loaf