Are you ready to indulge in a deliciously moist and decadent treat that’s not only gluten-free but also packed with the goodness of zucchini and bananas? Say hello to your new favorite dessert: Gluten Free Chocolate Chip Zucchini Banana Bread! This delightful loaf is the perfect way to sneak in some veggies while satisfying your sweet tooth. Imagine biting into a slice filled with melty chocolate chips and the subtle sweetness of ripe bananas, all while enjoying the health benefits of zucchini. Whether you're looking for a quick breakfast option or a tasty snack, this recipe is sure to become a staple in your kitchen. Don't miss out on this guilt-free pleasure—let’s dive into the recipe!
Ingredients
- 1 cup grated zucchini
- 2 ripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free flour blend
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line with parchment paper.
- Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add melted coconut oil, eggs, and vanilla extract to the mashed bananas. Whisk together until well combined and smooth.
- In a separate bowl, mix the gluten-free flour blend, baking soda, and salt. Stir to combine dry ingredients evenly.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the squeezed zucchini and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes.
- Carefully transfer the bread to a wire rack and allow to cool completely before slicing.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results!
- Squeeze the Zucchini: After grating the zucchini, make sure to squeeze out excess moisture. This prevents your bread from becoming too soggy and helps achieve the perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until they are combined. Overmixing can lead to a denser loaf, so be gentle!
- Add Nuts for Extra Crunch: If you love a little crunch, consider folding in some chopped nuts, like walnuts or pecans, along with the chocolate chips.
- Check for Doneness: Ovens can vary in temperature, so start checking your bread at the 50-minute mark. Insert a toothpick into the center; if it comes out clean, your bread is ready!
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This ensures cleaner slices and enhances the flavors.
- Storage Tips: Keep your bread fresh by storing it in an airtight container. It will stay delicious at room temperature for up to three days, or you can refrigerate it for up to a week.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 35mg
