Ingredients:

  • 3 medium (300g) overripe bananas, mashed
  • 1 cup (140g) grated zucchini, squeezed lightly
  • 1/2 cup (115g) coconut oil, melted
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1 tsp (5g) baking soda
  • 1 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (90g) dairy-free chocolate chips
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel and give it one firm squeeze to remove excess pooling water.
  2. Mash the overripe bananas in a separate bowl until smooth, leaving only a few small lumps for texture.
  3. Whisk the melted coconut oil, eggs, maple syrup, and vanilla extract until the mixture is pale and frothy.
  4. Fold the mashed bananas and grated zucchini into the wet mixture.
  5. Slowly sift in the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg, stirring with a spatula just until no streaks of flour remain.
  6. Fold in chocolate chips or chopped walnuts last to avoid over-mixing.
  7. Line a 9x5 inch loaf pan with parchment paper and pour in the batter, smoothing the top.
  8. Bake at 350°F (175°C) for 50–60 minutes until a toothpick inserted in the center comes out clean.