Chocolate Banana Zucchini Bread
Whole wheat dairy free chocolate banana zucchini bread that is perfect for breakfast dessert or a mid day snack
Servings: 8
Ingredients
Dry Ingredients
- 1½ cup Whole Wheat specific for bread is preferred, all purpose flour can be used as well
- ½ cup Coco Powder unsweetened
- ¾ cup Raw SugaRaw Suga ¾ for less on sweet side, 1 cup for more on sweet side
- 1 tsp Cinnamon Powder
- 1 cup Chocolate Chips
- 1 tsp Baking Powder
- ½ tsp Baking Soda
Wet Ingredients
- 2 Very Ripe Large Bananas
- 2 cup Shredded Zucchini
- 2 Flax eggs 2 tbsp flax meal + 6 tbsp warm water mixture, regular eggs can be used if not making vegan
- 1 tbsp Vanilla Extract
- ½ cup Oil
Instructions
- Preheat the oven on 350°F.
- First make flax eggs by adding 2 tbsp of flax meal to 6 tbsp of warm water, mix it well and keep it aside.
- Mix all dry ingredients together and keep it aside.
- Mash two large ripe bananas in a bowl.
- Add 2 cups of shredded zucchini to the mashed banana.
- Add all other wet ingredients to banana and zucchini mix along with flax eggs.
- Slowly combine dry ingredient mix and wet ingredient mix together.
- Pour it out in an oiled bread pan. Sprinkle some chocolate chips on top.
- Bake it for 50-60 minutes. Poke toothpick in the bread to see if the bread is cooked or not. If the bread is uncooked from middle, the batter will stick to the toothpick. You want to cook for few more minutes if that's the case, like 3-4 minutes at a time.
- Once the bread is cooked, take it out of the oven and let it cool down on a cooling rack.
- Once it is completely cooled down, cut it into slices and serve it with any hot or cold beverage!
