Sugarless, Flourless Banana Zucchini Bread w/ Dark Chocolate Chips

Today I’m just getting back from Pleasant View (a two-hour drive from where I live) where I was staying in my aunts trailer for the past two nights with Brett (and my mom, who stayed in my other aunt’s trailer)! I enjoyed a kombucha drink in the grass, went on long sea-glass hunts in the sand and had a refreshing swim in the water! I BBQ’ed chicken and made salads with lettuce fresh from my aunts garden. I think my favorite part, though, was just waking up to the sound of waves each morning, and then hearing them throughout all the things I did all day. I almost just wanted to stay forever and live there, but I guess I had to come back home to where I can actually speak to the outside world. (There’s no service except for one tiny spot if you stand by a certain rock you can catch the wifi from the cottages down the road. I’d stand there sometimes to retry posting all my snapchats from the day).

I even brought this DELICIOUS banana bread with me and enjoyed it as a guiltless dessert. Trust me, you HAVE to try it! It’s so moist and satisfying. It was a huge hit for everyone who tried it! Including my 11 year-old cousin who can be a picky eater – so that’s saying something! My favorite part is that you can’t even taste the zucchini! I love zucchini, but I don’t really want to be tasting it when I want to be tasting delicious banana bread instead. When I decided to tackle a zucchini banana bread, I had serious doubts. I thought: there’s no way you can add a bunch of zucchini to something sweet like that and not effect how sweet it is, or drastically change the flavour. But I was wrong! You really do have to make it and try it to believe it. But it’s so worth it 🙂

This recipe is so moist and addicting, it was hard not to just eat the whole loaf as a meal as soon as it was cooled. There’s currently only 2 pieces left and I already have plans to make it again soon. Banana bread is up there with my top weaknesses, and I just can’t express how I excited I am that this recipe turned out so good! It completely satisfies my cravings! And all you’re eating is some baked bananas and zucchinis with a few add-ins!

I still have the rest of this week off work, because I’m also going to be going to Moncton, New Brunswick to see Olate Dogs perform! I’m so excited. My mom bought us tickets. The show doesn’t start until 7pm, so we’ll do some shopping beforehand. But I just absolutely can’t wait to see a bunch of cute rescue dogs doing better acrobatics than I could. That’s definitely my kind of show. I would take that over a crowded music concert any day. And they’re rescue dogs! So they’re also majorly helping the world of dogs and shelters. Love it. I feel like this post is full of so many good things. Beach days, banana bread and doggies. That’s all ya really need.


Sugarless, Flourless Banana Zucchini Bread w/ Dark Chocolate Chips

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Yield: 1 small loaf

Ingredients

  • 3 medium ripe bananas
  • 2 large eggs
  • 1/8 c mini dark chocolate chips (+more for topping)
  • 1 tbsp. flaxseed meal
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1 c shredded zucchini
  • 1 tsp. vanilla
  • 1 c old fashioned oats (+more for topping)
  • Pinch of salt

Directions

  1. Preheat oven to 350°F.
  2. Gather shredded zucchini in at least 2 layers of paper towel and squeeze tightly over the sink to release access liquids.
  3. Mash your bananas and eggs with a potato masher until no large clumps. Add the rest of your ingredients and mix well.
  4. Line a small loaf pan with parchment paper (big enough that the edges stick up and out of the sides) and fill it with your batter. Sprinkle more oats and mini chocolate chips on top.
  5. Bake 40 minutes. Remove from oven.
  6. Let the loaf cool for about an hour in the pan. Then remove by grabbing on to all the corners of the parchment paper and allow to finish cooling on a cooling rack.
  7. Store in a brown paper bag, or in it's original pan covered with saran wrap. Consume within a week.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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