Chocolate Zucchini Banana Bread

Need a way to get even more vegetables into your diet? Look no further than chocolate zucchini banana bread.  It's will supply a full serving of fruits, vegetables, protein, vitamins, and minerals while tasting like a chocolate cake.  That's something I can get down with!

With a ton of zucchini sitting in my fridge from my garden, I decided it was time to whip up a annual chocolate zucchini loaf.  Usually I make it a few times over the summer, but this year I have been distracted by raw chocolate brownies :)  I'm glad I finally decided to make this, however, because it's the perfect light and fluffy chocolate loaf.  Grain free, this bread is made with coconut flour and lightly sweetened with maple syrup.  A touch of cinnamon and cayenne pepper make this truly a craveable snack.  Have it for breakfast with a smear of peanut butter, or toast it with a dollop of greek yogurt (or vanilla ice cream!)

You can have your cake, and eat it too.

Before I leave you this fine Sunday, here is an adorable Stella picture.  Isn't she precious?!

Chocolate Zucchini Banana Bread

1 cup grated zucchini
1 ripe banana
4 eggs
1 tsp vanilla extract
1/4 cup maple syrup
2 Tbsp coconut oil

1/3 cup coconut flour
2 Tbsp golden flaxseed, ground into a flour
3 Tbsp cacao powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
dash cayenne pepper (optional)
1/2 cup dark chocolate chips (optional)

Directions:
1. Preheat the oven to 375 F.  Line a bread pan with parchment paper, and grease the parchment paper with coconut oil (or olive oil, butter, non-stick spray, etc).
2.  Add the zucchini, banana, eggs, vanilla, maple syrup, and coconut oil to the base of a food processor.  Blend until everything is combined.
3.  Add the coconut flour, flaxseed, cacao powder, baking soda, salt, cinnamon, and cayenne pepper.  Blend until everything is combined. Stir in the chocolate chips.
4.  Pour the batter into the prepared pan and bake for 10 minutes at 375 F.  Turn the heat down to 350 F, rotate the 180 degrees, and bake for another 30-35 minutes, or until a toothpick inserted into the center comes out clean.  Let cool for 10 minutes before removing it from the pan and slicing.