My apologies for that mouthful of a title. However, no apologies for the DELICIOUS contents of this post.
Banana and chocolate are clearly a match made in heaven, but the (seemingly third-wheel) zucchini actually plays an important part. It adds an incredible amount of moisture without the need for excess oil. Yogurt will help in the moistness department as well! OK I promise to stop writing the word “moist.”
Is there a candle that can mimic the smell of baking banana bread? Until I have one I’ll be making this on repeat. Hope you enjoy as well!
- 1 and 1/4 cup whole wheat flour (pastry, if you have it)
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TBS chia seeds mixed with 6 TBS water (“chia egg”), or egg replacement of choice
- 1/2 cup nondairy or Greek yogurt (applesauce or pumpkin puree also work, but may result in more dense bread)
- 1 cup mashed banana
- 1/2 cup granulated sweetener of choice
- 2 and 1/2 tsp vanilla extract
- 1 heaping cup shredded zucchini, drained
- Optional add-ins: chocolate chips, almonds, walnuts
- Preheat oven to 350 degrees F and lightly oil a 9 x 5 bread pan. Set aside.
- In a large bowl combine flour, cocoa powder, baking soda, salt. Mix well.
- To prepare chia egg: mix seeds and water together in glass. Place in fridge for 10 minutes or so, until seeds become gelatinous.
- In a smaller bowl, combine prepared chia egg, yogurt, banana, sugar, vanilla and zucchini.
- Combine wet and dry mixtures, adding a splash or two of nondairy milk if necessary.
- Fold in additional toppings such as nuts or chocolate chips. Press into prepared loaf pan, spreading batter evenly with a spatula.
- Bake for an hour, until a knife stuck in middle of loaf comes out clean.
- Remove from oven and let loaf sit in pan for 20 minutes. Then, transfer to a cooling rack to cool completely.
Keeps for 5 days in the fridge but will last a few months in freezer!