Fudgy Chocolate Banana Loaf
Prep time
Cook time
Total time
Serves: 8-10 slices
  • 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
  1. Preheat the oven to 350 degrees.
  2. In a large bowl add in the dry ingredients and mix to combine.
  3. In a blender, add in all the wet ingredients and blend until just smooth.
  4. Combine the wet with the dry and then fold in the mashed banana and shredded zucchini.
  5. Generously grease a loaf pan with coconut oil or cooking spray and pour the batter into the pan.
  6. Top with the chocolate chips.
  7. Bake for 45-50 minutes or until a toothpick pulls clean from the centre of the loaf.
  8. 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/