Chocolate Fudge Banana Zucchini Bread

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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!

INGREDIENTS:

  • 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

METHOD:

  1. Preheat oven to 350 degrees F and lightly oil a 9 x 5 bread pan. Set aside.
  2. In a large bowl combine flour, cocoa powder, baking soda, salt. Mix well.
  3. To prepare chia egg: mix seeds and water together in glass. Place in fridge for 10 minutes or so, until seeds become gelatinous.

    IMG_0322
    I personally cannot stand chia pudding but the seeds make an excellent egg substitute. 
  4. In a smaller bowl, combine prepared chia egg, yogurt, banana, sugar, vanilla and zucchini.
    FullSizeRender-3
    Press shredded zucchini in a strainer with some paper towels to drain excess moisture (ugh sorry there is that word again).

     

     

  5.  Combine wet and dry mixtures, adding a splash or two of nondairy milk if necessary.
  6.  Fold in additional toppings such as nuts or chocolate chips. Press into prepared loaf pan, spreading batter evenly with a spatula.
  7. Bake for an hour, until a knife stuck in middle of loaf comes out clean.
  8. 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!

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2 Comments Add yours

  1. Susannah says:

    Looks fabulous! I may make this today….

    Liked by 1 person

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