Chocolate Chip Zucchini Banana Bread

This chocolate chip zucchini banana bread is one of my go-to items to bake. This bread is versatile enough to enjoy on a lazy weekend, and if it's not all gone by Sunday, can be a great on-the-go weekday breakfast.
If you are following a specific eating regimen, this recipe is Paleo, gluten free, dairy free, and does not contain any refined sugar.
Enjoy!

The key to a delicious banana bread is, of course- the BANANAS. You want your bananas brown and mushy. This gives them amazing flavor, eliminates food waste, is easier to mix when creating your batter. This is how the bananas I used in this recipe looked:

If you have bananas looking like this (or even more brown), but you don't have time to bake right now, peel them and freeze them. Then thaw them out when it's time to bake!

​I've been staying away from white or wheat flour, due to the inflammation my body has been experiencing due to Endometriosis. Endometriosis, as with any chronic disease, is extremely inflammatory in nature. Although there is no cure, I can make choices every day to manage and reduce the inflammation in my body. One of the ways in which I choose to do this is by selecting almond and coconut flours as an alternative to white or wheat flours. You can find almond and coconut flours at most grocery stores, and I've also included links to these if you prefer to conveniently ​order them online.

I hope you enjoy this chocolate chip zucchini banana bread as much as I do! If you try it out, feel free to comment to let me know how it went!

Ingredients:

• 4 eggs 
• 1 large ripe banana mashed
• ¼ cup pure maple syrup
• 3 tablespoons coconut oil melted
• 1 ¼cups almond flour
• 4 tablespoons coconut flour
• 1 ¼ teaspoons baking soda
• ½teaspoon sea salt
• 1 ½ teaspoons ground cinnamon
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup semi-sweet chocolate chips, plus more for topping. To keep this recipe allergen-friendly, I use these chocolate chips. No one will know they are free from gluten, dairy, wheat, soy, casein, peanuts, and more!

Directions:

• Preheat oven to 350°F and grease and line a 9x5 inch loaf pan with parchment paper non-stick spray. Set aside.
• Grate the zucchini and spread the zucchini out on a few layers of paper towels. Place more paper towels on top and press out as much water as possible. Set aside.​

• In a large bowl or stand mixer fitted with the paddle attachment, beat together the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold the zucchini into the mixture with a rubber spatula. 
• Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the chocolate chunks. ​

• Pour the batter into the prepared baking pan and spread evenly. Sprinkle with additional chocolate chunks.​

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• Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool on a wire rack for 30-40 minutes. Lift the the bread out with the sides of the parchment paper and place back on the cooling rack to cool completely.
• To store, place in an air tight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.