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Gluten-free Chocolate Chip Zucchini Banana Bread

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5 from 2 reviews

This Gluten-free Chocolate Chip Zucchini Banana Bread is a delicious way to use up ripe bananas and get in your veggies. The natural sweetness of ripe bananas with the subtle freshness of zucchini make it a wholesome snack or breakfast for both kids and adults!

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 65 mins

Yield: 8-10 slices 1x

Ingredients

Scale
  • 3 large ripe bananas
  • 1 cup shredded zucchini (about 1/2 large zucchini), squeeze out moisture
  • 1/2 cup maple syrup
  • 2 tbsp ground flaxseed, mixed with 1/3 cup water
  • 1/3 cup avocado oil or melted coconut oil or butter
  • 1 1/2 cups gluten-free all purpose flour
  • 1 tsp baking soda
  • 1/2 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips or crushed walnuts

Instructions

  1. Preheat the oven to 375 degrees F and grease a loaf pan with olive or coconut oil
  2. In a large bowl, mash together bananas and combine with zucchini
  3. Add in maple syrup, oil, vanilla extract, and flaxseed. Mix until well combined
  4. Next add in the flour, baking soda, baking powder, cinnamon, and sea salt
  5. Fold in chocolate chips and walnuts if using
  6. Pour batter into loaf pan
  7. Place banana bread into the oven and bake for 45-55 minutes, or until toothpick comes out clean
  8. Let cool for 15 minutes before serving, slice and enjoy

Notes

*Store in airtight container for 5 days or fridge for 1 week or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/gluten-free-chocolate-chip-zucchini-banana-bread/