Super moist healthy double chocolate zucchini banana bread made with oat flour, whole wheat flour, and naturally sweetened with bananas and a dash of pure maple syrup. This easy, kid-friendly, and delicious chocolate banana bread recipe tastes like a fudgy brownie! The perfect healthier snack, breakfast, and dessert.
Preheat oven to 350°F. Line and grease a bread tin with parchment paper.
Remove the non-stem end from the zucchini and grate using a box grater or food processor. Then, squeeze the water out with a cheesecloth over the sink. Alternatively, you can squeeze the moisture out with your hands and pat dry with a paper towel. Set to the side.
In a large mixing bowl, whisk the eggs together then combine with mashed bananas, non-fat Greek yogurt, melted coconut oil, maple syrup, and vanilla extract.
Fold in oat flour, white whole wheat flour, cocoa powder, and baking soda until completely combined. Hand fold in the shredded & squeeze zucchini and chocolate chips.
Pour batter into the greased bread tin and sprinkle extra chocolate chips on top.
Bake for 50 – 55 minutes, or until a toothpick comes out clean.
Let it cool completely before slicing and enjoying!
HOMEMADE OAT FLOUR: make your own oat flour by blending rolled oats on HIGH for 20 seconds to 1 minute, until flour-like consistency.Can substitute white whole wheat flour with regular whole wheat flour.TO STORE: at room temperature for up to 3 days by covering the pan in foil or plastic wrap at room temperature for up to 3 days. It can also be store in the refrigerator for up to 5 days!FREEZING: for up to 3 months by wrapping in plastic wrap, wrapping in a second layer of foil, and finally placing into freezer-friendly storage bag. Thaw at room temperature before enjoying!