Chocolate Chip Zucchini Banana Bread

Banana bread is a treat that I love to revisit every now and then. In fact I should say my husband loves them and will hint me by buying extra bananas. Haha! He knows I love making banana bread and won’t let an over ripe banana go waste.There is something so comforting and simple to put it together specially for a non baker like me. There are so many wonderful ways one can put a spin on the classic bread. This one is a classic popular chocolate chip made a little healthier by the addition of zucchini. It’s warm and cozy and yet oddly summery at the same time.

This homemade banana bread could be eaten for breakfast with coffee, an afternoon snack between meals, or even as an after dinner treat, yes we have done that too with wine. I made a double batch of this last weekend when we visited family for 4th July weekend and they loved it. Its also an excellent recipe to use up those zucchinis if they are growing like crazy in your garden.

Enjoy!

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Chocolate Chip Zucchini Banana Bread Makes 8-10 slices

Ingredients

• 2-3 medium sized zucchini (green or yellow), should yield about 2 cups grated
• 2 medium over ripe bananas, mashed
• 1 cup paleo or almond flour or all purpose flour
• 1 cup all-purpose whole wheat flour
• ½  cup avocado or any neutral oil
• ¼ cup plus 1 tablespoon coconut or regular brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup semi-sweet or dark chocolate chips

Instructions

1. Preheat the oven to 350 °F.
2.  Grease a 9×5 inch loaf pan and line with parchment paper.
3. Place the grated zucchini on a clean nut bag or kitchen towel and squeeze out as much liquid as possible. Leave the kitchen towel open and spread the zucchini so it dries out a little.
4. While the zucchini dries, in a mixing bowl, combine the banana, oil, sugar, eggs, and vanilla until well combined.
5. Combine the flours, baking powder, salt and cinnamon. Fold into the wet batter. Fold in the chocolate chips and zucchini until just combined, please don’t over mix.
6. Pour or spoon the batter into the prepared loaf pan. Bake for 45-50 minutes, or until center is set. If the top begins to brown, tent the bread with foil.
7. Remove and let cool slightly before cutting. Best eaten slightly warm with coffee.
8. Bread will keep (covered) for 3-5 days.