Chocolate Chip Zucchini Banana Bread

• servings: 10 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

2 Cups Gluten Free Flour Mix (i.e., Bob's Red Mill 1 to 1 Baking Flour)

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1 1/4 teaspoon Cream of Tartar

1/2 teaspoon Salt

1/2 Cup Olive Oil

2/3 Cup Brown Sugar

1 Large Egg (slightly beaten)

1 Cup Mashed Banana (not pureed), about 2 large bananas)

1 Cup Finely Grated Zucchini (about 1 zucchini)

1 1/2 Cups Gluten Free Chocolate Chips (i.e., Nestle chocolate chips)

Crisco (for greasing pans)

Directions

Preheat an oven to 350 degrees F. Grease a bread pan (or 4 mini bread pans) using Crisco for best results.

In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.

In the bowl of a mixer, add the olive oil and brown sugar.

Add the egg and mix again.

Dump in the zucchini and mix on medium speed until everything is evenly combined.

Starting and ending with the flour, add a little flour while the mixer is running on low.

Next add a little mashed banana and continue to alternate until the last of the flour is added.

Fold in the chocolate chips and pour into the greased bread pan(s). *See note below for instructions to make muffins.

Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.

Allow to cool before slicing, then serve warmed up with a little butter.

Nutrition

• Serving Size: 1 g
• Calories: 210 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Cholesterol: 9 mg
• Sodium: 134 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 3 g