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Gluten Free + Dairy Free Chocolate Banana Zucchini Bread

Gluten Free + Dairy Free Chocolate Banana Zucchini Bread

Our newest craving is a recipe that I developed and it's absolutely DELICIOUS, if I do say so myself!

BY ALEXANDRA, CO-FOUNDER OF BELLA. SKIN BEAUTY

We all know and love the old-school banana bread recipe, but have you ever added a whole zucchini into your bread? If not, this recipe will totally change the way you look at banana bread. It’s gluten free, dairy-free, and absolutely DELICIOUS!

I have always had the BIGGEST sweet tooth. Ever since I was young, all I wanted was to eat sugar — all the time. The problem is, sugar is not good for our bodies and especially not good for our skin. I have always loved banana bread, but now that I try to eat less sugar, I wanted to create a recipe that eased my sugar craving yet wasn’t too sweet. I also wanted to add zucchini because I love it and it’s extremely healthy — so WHY NOT?

Let’s get to the recipe!

 

INGREDIENTS:

  • 2.5 ripe bananas (mashed)
  • 3 eggs
  • 1/4 cup cacao powder
  • 2 cups paleo flour (bob’s red mill paleo baking flour)
  • 1 small zucchini very finely grated
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup of almond butter or peanut butter
  • 1/2 cup of mini dairy free chocolate chips (enjoy life mini chocolate chips)

 

HOW TO:

  1. Preheat the oven to 350 degrees F.
  2. In a medium sized bowl mix all the dry ingredients together (Paleo Flower, Cacao Powder, Baking Powder, Baking Soda, Cinnamon).
  3. In a separate medium bowl mix all the wet ingredients together (eggs, mashed bananas, grated zucchini, almond butter or peanut butter, maple syrup, vanilla extract)
  4. Fold the dry ingredients into the wet ingredients until fully mixed. Add in the chocolate chips and mix.
  5. Pour into a bread pan. Top the banana bread with chocolate chips and bake for 45-50 min.

Store in the fridge for up to a week.

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