Description
Indulge in our recipe for Moist and Delicious Gluten-free Chocolate Chip Zucchini Banana Bread. Learn how to bake this irresistible treat today!
Ingredients
Scale
- 3 large ripe bananas (about 375g)
- 1 cup shredded zucchini (about 1/2 large zucchini), squeeze out moisture (about 120g)
- 1/2 cup maple syrup (120ml)
- 2 tbsp ground flaxseed, mixed with 1/3 cup water (5g ground flaxseed, mixed with 80ml water)
- 1/3 cup vegetable oil (80ml)
- 1 1/2 cups gluten-free all-purpose flour (180g)
- 1 tsp (5 ml) baking soda
- 1/2 tbsp (8 ml) baking powder
- 1/4 tsp (1 ml) sea salt
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) vanilla extract
- 1/2 cup chocolate chips or crushed walnuts (about 85g)
Instructions
- Set your oven to a temperature of 375°F and coat a loaf pan lightly with olive or coconut oil.
- In a spacious bowl, mash the bananas and then mix them with the zucchini.
- Stir in the maple syrup, vegetable oil, vanilla extract, and the flaxseed mixture until everything is well blended.
- Gradually incorporate the gluten-free flour, baking soda, baking powder, cinnamon, and sea salt into the mixture.
- Gently fold in the chocolate chips or walnuts, if you decide to include them.
- Transfer the batter into the prepared loaf pan.
- Bake the loaf in the oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for approximately 15 minutes before serving. Slice it up and savor the taste.
Notes
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: american, dessert, homemade
