Name: Chocolate Zucchini Banana Bread
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 10 servings
Ingredients: 2 tbsp ground flaxseed; 6 tbsp water; 1 cup mashed banana ((about 3 small, very overripe bananas)); 0.25 cup coconut oil (melted (can sub olive oil or avocado oil)); 0.75 cup organic cane sugar; 1 cup grated zucchini (packed (don't squeeze water out)); 1 tsp vanilla extract; 1.25 cups whole wheat pastry flour (or white whole wheat flour (can sub all purpose)); 0.33 cup cocoa powder; 0.5 tsp cinnamon; 1 tsp baking soda; 0.5 tsp fine sea salt; 0.5 cup chocolate chips

Instructions

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1

Preheat oven to 350F. Grease a [9x5in loaf pan] with [cooking spray].
2

Stir together ground flaxseed (2 tbsp) and water (6 tbsp) in a [large mixing bowl] and set aside to thicken for 5 minutes.
3

To the same bowl, add mashed banana (1 cup), coconut oil (0.25 cup), organic cane sugar (0.75 cup), vanilla extract (1 tsp) and grated zucchini (1 cup). Stir to combine.
4

Add whole wheat pastry flour (1.25 cups), cocoa powder (0.33 cup), cinnamon (0.5 tsp), baking soda (1 tsp), and fine sea salt (0.5 tsp). Stir just until combined, being careful not to over-mix. Fold in chocolate chips (0.5 cup).
5

Pour batter into [loaf pan] and top with additional [chocolate chips] if desired. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Cool for at least 20 minutes on a [wire rack] before slicing. Store cooled bread in an air-tight container on the counter or tightly wrapped in plastic wrap.