Banana Chocolate Zucchini Bread
Servings
12
Servings
12
Ingredients
  • 1cup buckwheat flour
  • 1/4cup hemp hearts
  • 3 Tbsp raw cacao powder
  • 1/2tsp baking soda
  • 1/2tsp fine sea salt
  • 1tsp ground cinnamon
  • 1 small zucchinicoarsely grated
  • 2 largeover-ripe bananas, well mashed
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oilmelted and cooled slightly
  • 1tsp vanilla extract
  • 2 large organic eggs
Instructions
  1. Preheat oven to 350 F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
  2. In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
  3. Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
  4. Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in center of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
  5. May be made up to 4 days ahead and refrigerated in an airtight container.
Recipe Notes

Per serving: 117 calories; 4 g protein; 6 g total fat (3 g sat. fat); 14 g total carbohydrates (5 g sugars, 2 g fiber); 163 mg sodium