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Ingredients
2 ripe bananas (about 1
cup)
1 egg
1 tsp lemon juice
1/2 cup almond milk, can
sub 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
SCA L E :
1X
Y I E L DS:
8 SL I CE S
1/2 tsp salt
1/2 cup dairy free
chocolate chips + more for
topping
Directions
01
Preheat oven to 375F and prepare a loaf
pan by coating it with non-stick spray and
lining it with parchment paper.
02
Shred the zucchini with a food processor or
a cheese grater. Add the shredded zucchini
to a paper towel, cheese cloth or clean
cloth and squeeze out any liquid. Set aside.
03
In a large bowl combine mashed banana,
egg, lemon juice, vanilla extract and
almond milk.
04
Then, add in the coconut sugar and
shredded zucchini.
05
In a separate bowl, combine the glutenfree flour blend, baking powder, baking
soda, and salt.
06
Add the dry ingredients to the wet and mix
until well combined.
07
Fold in the dairy free chocolate chips last,
and pour the batter into the prepared loaf
pan.
08
Bake for 50-60 minutes, or until a toothpick
inserted in the center comes out clean. Let
cool for 1 hour before slicing.
Notes
make sure to squeeze out all the
excess juice from the shredded
zucchini
let loaf cool for one hour before
slicing
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