It’s been a while since I’ve made any loaf style bread so when I realized National Zucchini Bread Day was upon us, I had to make some. But of course, I had to be extra about it and make Gluten Free, Vegan, Chocolate Banana Zucchini Bread.
It’s a constant battle convincing people who never actually try my recipes (*cough, *cough, my family) that you can bake delicious desserts without milk, eggs, and butter. I’m not a vegan by any means, but with gluten and dairy allergies in my house, it’s just easier to bake this way. And this might be the best thing I’ve ever baked thanks to my secret ingredient: North Coast Organic Apple Sauce!
So, yes, again, it’s gluten-free and vegan and it’s delicious! If you don’t believe me, TRY IT YOURSELF!
-1 cup of gluten-free flour
-¼ cup cocoa powder
-½ cup of brown sugar
-1 tsp baking soda
-¼ tsp baking powder
-½ tsp salt
-1 cup of shredded zucchini
-2 medium overripe bananas
-2 TBSP melted coconut oil
-1 tsp vanilla extract
-½ cup North Coast Apple Sauce
-½ cup of chocolate chips
-Preheat oven to 350 degrees.
-Line a bread loaf pan with parchment paper and grease.
-Mix all your dry ingredients and set aside.
-Place shredded zucchini, bananas, coconut oil, vanilla, and apple sauce into a blender and blend until smooth.
-Slowly add wet mixture to dry ingredients and mix well until you’ve created a smooth batter. Add your chocolate chips and mix a bit more.
-Pour your batter into your greased loaf pan and bake for 45 min.
-Let your bread cool for 20-30 min before removing it from pan.