FUDGEY BANANA ZUCCHINI BREAD

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Not to toot my own horn or anything, but this is hands down the best vegan banana bread I've ever attempted/made/eaten.

After 2 tried this bread is super moist, full of chocolate, and the perfect sweet breakfast- I've been enjoying mine with a morning smoothie that keeps me full late into the day. It's been a busy few weeks at work so having a power breakfast is key. 

This banana bread comes together in no time and is so delicious, I highly recommend making two. One for a morning snack and the other as a dessert. 

Enjoy! 

Servings: 1 loaf

Ingredients:

  • 2 mashed bananas
  • 1 zucchini shredded and squeezed out (about 1/2 cup)
  • 1/2 cup coconut oil
  • 1/3 cup coconut sugar 
  • 1 tablespoon maple syrup
  • 1 flax egg (2 tablespoons ground flax + 1 tablespoon water)
  • 1 teaspoon baking soda
  • 1/2 cup cacao powder
  • 1/2 cup unsweetened almond milk
  • 1 cup gluten free all purpose flour
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup cacao nibs 
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Directions:

  1. Grease a loaf pan and preheat your oven to 350 degrees.
  2. Mix your water plus flax and set aside. 
  3. Combine the mashed banana and squeezed zucchini and set aside.
  4. Mix the maple syrup, vanilla, coconut sugar, and coconut oil well. 
  5. Then stir in the banana zucchini mix. 
  6. Once your flax egg has thickened, add it to the mixture.
  7. Next fold in the cacao powder and baking soda.
  8. Then fold in the gf flour.
  9. Add in the almond milk.
  10. Lastly, fold in the chocolate chips and cacao nibs.
  11. Pour the batter into the loaf pan and bake for 37 minutes.
  12. Let fully cool before cutting. 
  13. Enjoy! 
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