Chocolate Chip Zucchini Banana Bread
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
- 0.25 cup coconut flour Bob’s Red Mill
- 1.5 cups almond flour Bob’s Red Mill
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil melted and cooled to room temperature
- 2 ripe bananas well mashed + 1 ripe banana, halved lengthwise
- 2 tablespoons almond milk
- 1 medium zucchini Blade D, noodles well trimmed?3/4 cup walnuts, chopped?1/2 cup dairy-free chocolate chips
Preheat the oven to 350 degrees. Grease 4 mini loaf pans with cooking spray (preferably coconut oil spray) and set aside.
?In a medium bowl, add in the coconut flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
?Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and half of the chocolate chips and stir again.
?Transfer the batter into the loaf pans and sprinkle with remaining chocolate chips. Set down the banana halves on top, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
?Remove the loafs from the oven and let cool for 10-15 minutes before slicing, for best results. Serve.