In partnership with Bob’s Red Mill, I’ve combined banana and zucchini bread into one delicious loaf, using almond flour and coconut flour to make a perfectly sweet, nutritious, gluten-free version of this classic dessert, snack, or breakfast dish!
Chocolate Chip Zucchini Banana Bread
One of the first baked desserts I ever made from scratch was banana bread. It was a sugar-filled, insanely delicious Paula Deen recipe. I still remember how satisfying that first bite was – so sweet, soft, moist, and most importantly, made by me!
What’s great about banana bread is that it’s naturally sweetened from the ripe bananas, so you don’t need much extra sweetener. This banana bread is part banana bread part zucchini bread, made with simple, wholesome ingredients, like almond milk, eggs, vanilla extract, and maple syrup.
Whenever I bake, I bake with Bob’s Red Mill, because I love the quality of their flours and they never fail! For this, I’ve used Superfine Almond Flour and Organic Coconut Flour. The coconut flour adds the slightest hint of sweetness as well, and the almond flour is nice and nutty. I tested this recipe three times and found the perfect combination of ingredients!
I made these into mini loafs, because a) they’re cuter and b) they’re easier to freeze! They’re meal prep friendly and work well as breakfast, snack, or dessert! I like drizzle mine with a little almond butter and topping with blueberries for breakfast.
To freeze, wrap the fully cooled down loafs in foil and freeze. To reheat, unwrap and pop these in the oven for 10 minutes at 350 degrees. They’ll go quickly!
Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.
Nutritional Information & Recipe
This is per slice, there are approximately 4 slices/mini loaf: