Moist and fluffy banana zucchini bread with chocolate chips in every bite. Enjoy as a healthy sweet treat that's gluten free, dairy free, and naturally sweetened!
Ingredients
Wet Ingredients
- 1 cup ripe mashed bananas ~2 - 2.5 dark spotty bananas
- 2 ea large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil melted & cooled
- 1 tsp vanilla extract
Dry Ingredients
- 2 ½ cups super fine blanched almond flour
- 1 cup 1:1 gluten free flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini squeezed of water and packed full (~1 medium zucchini)
- ⅓ cup chocolate chips + extra to sprinkle on top
Instructions
- Line 9"x5" baking pan with parchment paper
- Prep Zucchini - shred zucchini then squeeze out excess water. Set aside.
- Whisk together wet ingredients - mashed banana, eggs, maple syrup, coconut oil, and vanilla extract in a large mixing bowl.
- Whisk together dry ingredients in a separate bowl - almond flour, gluten free flour, cinnamon, baking powder, baking soda, and salt.
- Add dry ingredients to the wet and stir until just combined.
- Fold in the strained zucchini and chocolate chips until just combined.
- Pour batter into the parchment-lined 9"x5" pan and sprinkle extra chocolate chips overtop.
- Bake at 350F for 50 - 60 minutes (mine took 55 minutes) or until the top is browned and a toothpick inserted comes out crumb-free.
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