Chocolate Banana Zucchini Bread


Use your ripe bananas

Chocolate Banana Zucchini Bread


My 91-year-old friend always calls me when she has ripe bananas. I use them to bake this gluten-free moist, cake-like bread. Grated zucchini and mashed banana add flavor and valuable nutrients.

1¾cups Gluten-Free High-Fiber Blend + more for dusting pan
¼ cup cocoa
⅛ teaspoon baking soda
1tablespoon baking powder
1 teaspoon cinnamon
½teaspoon xanthan gum
¼teaspoon salt
1½cups grated zucchini
1 cup sugar
⅓ cup shortening of choice
1 teaspoon vanilla
½ cup mashed banana (1 medium banana)
2 tablespoons milk of choice (rice, hemp, soy, nut)

1. Preheat oven to 350 degrees. Lightly grease one medium loaf pan (8.5×4.2 inches). Sprinkle with gluten-free flour.

2. In a large bowl, combine High-Fiber Blend, cocoa, baking soda, baking powder, cinnamon, xanthan gum and salt.

3. In a separate bowl, cream sugar and shortening until mixed. Blend in vanilla, mashed banana and milk of choice. Beat together until smooth and creamy. Toss in zucchini and blend well with a spoon or spatula. Add this mixture to the dry ingredients and blend.

4. Spoon batter into prepared pan. Bake in preheated oven for 40 to 45 minutes or until done. Cool 10 minutes before removing loaves to wire rack to cool completely.  

Each slice contains 82 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 85mg sodium, 14g carbohydrate, 1g fiber, 1g protein.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.