This chocolate chip zucchini banana bread is perfect for a snack or breakfast treat. Made with coconut flour, this bread is paleo and gluten-free and will help you sneak in some extra greens.
This is the story of how a (gluten-free) bread almost killed me.
This is the story of how a bread brought me back down to earth.
It all started like most banana bread recipes do, with over-ripe bananas. At the time I was in the middle of Whole30 so I couldn’t eat banana bread, even if it was made with compliant ingredients. But my non-Whole30 dad could eat it, so I decided to make it for him. Then I had the brilliant idea to experiment with the recipe in hopes of eventually sharing it here on the blog. Smart, right? Plus, how hard could it be? Bananas, flour, eggs, some sweeteners. Done.
The bread looked and smelled really good when I pulled it out of the oven. I thought my work was done. When my dad later told me he didn’t love the bread I was taken aback. Something I made WASN’T GOOD? No, dad, it’s your fault for not liking zucchini.
I let my emotions settle and waited until after Whole30 to make the bread again. This time I figured because I could taste the batter it would be perfect. Somewhere along the way I forgot to use parchment paper (and I guess I didn’t grease the pan enough) because the bottom was burnt. The top was burnt too, for reasons I do not understand. I seriously wanted to kill this bread. I don’t fail twice.
I’m not perfect at anything (obviously) but I never assumed something as “easy” as baking could give me such a run for my money.
For the third round I erased my negative feelings toward the previous breads and started again (I realize how lame that sounds). But with anything in life, you need to learn from your mistakes. Success isn’t linear…it’s those “failed” recipes, job interviews, tests and relationships that will lead you to the ultimate prize. A failure isn’t a failure if you learn from it.
To summarize, the life lessons I learned from this banana bread: Be humble, calm and have some damn perspective. It’s just bread.
- 4 over-ripe bananas
- 3 large eggs
- 1/2 cup of coconut flour
- 1/4 cup of coconut sugar
- 1/2 cup of peeled, shredded zucchini
- 1 tsp of baking powder
- 1 tsp of baking soda
- 2 tsp of vanilla
- 2 tsp cinnamon
- 1 tsp of coconut oil (or oil of your choice)
- 2/3 cup of chocolate chips (I used Enjoy Life Foods Mega Chunks)
- Preheat oven to 350 degrees F and line 9 in x 5 in loaf pan with parchment paper.
- In a large bowl, mash the bananas and mix with eggs, vanilla and coconut oil.
- In a separate bowl, mix dry ingredients.
- Blend the two mixtures together until combined.
- Add in peeled and shredded zucchini and mix thoroughly.*
- Stir in chocolate chunks.
- Pour batter evenly into loaf pan.
- Bake in oven for 50-60 minutes.
- Let cool completely before cutting and serving.
- *I used a peeler and food processor to prepare the zucchini.
- **Check bread at 45 minutes, oven times vary.
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