Fudgy Chocolate Banana Loaf
- Dry:
- ¾ cup gluten free flour
- ¾ cup brown rice flour
- 2 tbsp ground chia seeds
- ⅓ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet:
- 2 large eggs
- 1 tablespoon melted coconut oil
- 2 tbsp almond butter
- ½ cup honey
- ½ cup mashed avocado
- ¼ cup almond milk
- 2 tsp vanilla extract
- Fold In:
- 2 medium ripe bananas, mashed
- 1 cup shredded zucchini, squeezed of excess liquid using paper-towel*
- To Top:
- ¼ cup chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl add in the dry ingredients and mix to combine.
- In a blender, add in all the wet ingredients and blend until just smooth.
- Combine the wet with the dry and then fold in the mashed banana and shredded zucchini.
- Generously grease a loaf pan with coconut oil or cooking spray and pour the batter into the pan.
- Top with the chocolate chips.
- Bake for 45-50 minutes or until a toothpick pulls clean from the centre of the loaf.
- Let the loaf cool before removing from the pan to slice.
*Be sure to squeeze as much liquid from the zucchini as possible, you can use a cheesecloth or just paper towel.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/fudgy-chocolate-banana-loaf-with-hidden-zucchini-and-avocado/
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