This moist, cakey bread is full of melt-in-your mouth chocolate and boast some nutritional boosts!
Whew is that a mouthful (pun intended 😉 )! This is a super satisfying treat that won’t leave you in a sugary slug. I can’t promise that it isn’t addicting though. Trust me, it is! However, since it’s so nice and light, unlike some desserts, it won’t end up making you sick to your stomach. Even if you do go back for that second (or third) piece 😉 .
I mean, it has zucchini, so it’s basically like a green juice, right? It has an amazing (sorry if you’re sensitive to the m-word) moist (at least I warned you) cakey texture and the dark chocolate chunks make it a melty chocolate heaven in your mouth! This delicious dessert or snack can be enjoyed by pretty much everyone! It’s vegan, gluten free, soy free, and you can substitute other things for the peanut butter to make it paleo and nut free.
Peanut Butter Banana Chocolate Chunk Zucchini BreadPrint Recipe
- 2 super ripe bananas (mashed)
- 3/4 cups shredded zucchini (excess water squeezed out)
- 1/2 cup creamy, salted peanut butter* (only ingredients peanuts and salt)
- 1/4 cup 100% maple syrup
- 1/2 TBSP coconut flour
- 1 tsp 100% vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 3/4 cup dark chocolate chunks/chips (set aside about 1/4 cup to sprinkle on the top)**
- Coconut oil spray
Preheat the oven to 350 degrees F. Next, mix together the mashed banana, peanut butter, maple syrup and cinnamon in a large bowl. Now add in the shredded zucchini, cinnamon, coconut flour, baking soda, and chocolate chunks (except about 1/4 cup). Once fully combined, pour the batter into a coconut oil spray greased 8x8 pan, sprinkle on the set aside chunks, and bake for about 30 minutes. Allow to cool for 5-10 minutes (if you have the self-control) before diving in.
My favorite way to enjoy this is warmed up with a big glass of Califia farms almond milk on the side. Let me know how you enjoy it. Hope you enjoy this super nutritious and delicious treat!
Enjoy the moment :),