Ingredients
Scale
- 2 ripe bananas (about 1 cup)
- 1 egg
- 1 tsp lemon juice
- 1/2 cup almond milk (or any other milk/nut milk alternative)
- 1 tsp vanilla extract
- 3/4 cup coconut sugar
- 1 cup shredded zucchini
- 2 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy-free chocolate chips + more for topping
Instructions
- Preheat oven to 375°F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper.
- Shred the zucchini using a food processor or a cheese grater. Wrap the shredded zucchini in a paper towel, cheesecloth, or clean cloth, and squeeze out any excess liquid. Set aside.
- In a large bowl, combine mashed banana, egg, lemon juice, vanilla extract, and almond milk.
- Add coconut sugar and shredded zucchini to the bowl.
- In a separate bowl, combine gluten-free flour blend, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until well combined.
- Fold in the dairy-free chocolate chips, then pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 1 hour before slicing.
Notes
- Ensure to squeeze out all the excess juice from the shredded zucchini.
- Allow the loaf to cool for one hour before slicing.