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.
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!
About Jessica Leigh Wellbeing
At Jessica Leigh Wellbeing, I support women in discovering the wisdom in their body's cravings.
I utilize a customized multi-faceted approach that addresses the psychology of eating, intuitive movement, energy healing, bodywork & more.
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