We have been mostly gluten-free for quite a few years now. In that time I’ve gotten pretty good at adapting recipes to fit our needs and taste really good too! I find that most gluten-free recipes are LOADED with sugar, and that just isn’t my style. I do love a good sweet treat, but why overdo it? Right?
So with zucchini season is full force right now, I thought this would be a fun one perfect. I love banana bread, and figured that combining zucchini into the mix can only add to the awesomeness. I feel like this has the perfect amount of sweetness and is both dairy and gluten-free! I’d even call this healthyish! I also love how adaptable this recipe is. I’ve made this with 2 cups of zucchini and the next time with 3 cups, and they both turned out great!
I personally like my bread fully loaded so I add both chocolate chips and pecans, and it’s awesome! Feel free to use what you like or ditch them altogether. Also, try adjusting the sugar amounts, 1/4 cup is just a bit sweet and 1/2 a cup takes it up a notch. Neither will send you into a sugar coma though! The sweetness will also be determined by the ripeness of your banana. If your banana is brown it is going to be very high in sugar and if it’s just barely spotted it won’t be as sweet.
Chocolate Zucchini Banana Bread
Dairy Free, Gluten Free, Low Sugar
Ingredients
- 1 1/2 c Gluten free flour I used an oat, brown rice and buckwheat blend
- 1/4 c Cacao or cocoa powder
- 1/2 tsp Sea salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4-1/2 c Coconut sugar or plain sugar
- 1 tsp Cinnamon
- 4-5 oz Chocolate chips
- 1/2 c Pecans optional
- 2 c Grated zucchini
- 2 Eggs
- 1/3 c. Coconut oil or your choice of oil or butter
- 1 Ripe banana
- 1 tsp Vanilla extract
Instructions
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Preheat oven to 325°. Grease or line your bread pan.
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Combine all dry ingredients.
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Coat chocolate chips in a small amount of dry mixture (about 1 tsp) and set aside.
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Mix a little more than half of the zucchini into the dry mixture.
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Blend remainder of zucchini, eggs, oil, vanilla extract and banana in a blender or food processor.
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Poor the liquid mixture into the dry mixture and mix well.
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Fold in the chocolate chips and pecans to the batter.
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Pour the batter into you're greased bread pan. Squish a few extra chocolate chips on top if you like.
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Bake at 325° for 50 to 55 minutes. Let cool and Enjoy!
I’d love to hear how you like this recipe. Comment below, drop me an email, or tag me on social media @simplyameryn so I can see how it turned out!
Happy eating!